Fish steaks are relatively foolproof — they’re practically designed for grilling. It always helps to make sure the grill is clean and well oiled just before you put the fish on. Just hold some paper towels in tongs and dip them in a small bowl of oil, then rub on the grates.
Ingredients
- About 1 1/2 pounds thick halibut fillets or steaks
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper.
- Nutritional Information
Nutritional analysis per serving (4 servings)
214 calories; 9 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 31 grams protein; 83 milligrams cholesterol; 115 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Heat a charcoal or gas grill until quite hot, and put the rack 3 or 4 inches from the heat source. Drizzle the flesh of the fish with olive oil, and sprinkle it with salt and pepper.
- When the fire is ready, grill the fish for about 5 minutes, or until it’s firm enough to turn. Turn, and grill until done, usually another 3 to 5 minutes. When done, the fish will still be firm and juicy but opaque, and a thin-bladed knife will pass through it fairly easily. Serve with tomato salsa.
20 minutes
Dining and Cooking