I have shelves and shelves of rubs, spices, seasonings and sauces. There is even a spare refrigerator in the garage where the overflow of previously enjoyed jars/bottles of sauces are kept. I love all the unique flavors you can come up with, but when it comes to expensive cuts of meat and seafood I prefer to go with a much more simple approach. And that's the case with these wonderful halibut filets my sister-in-law dropped off from a recent trip to Alaska. The last time I checked halibut this good was over $19.00 a pound. At prices like that I want to taste the fish, not seasoning.
Halibut is a very firm white fish and holds up well to grilling directly on the grates. It you’ve had trouble with fish sticking to your grates try oiling the fish and NOT the grates. This is the technique I use with great success. Also, trying to turn the fish to early will also give you sticking problems. If your grates are clean and you oil the fish when its time to turn over the flesh of the fish will “release” from the grates. Making sure you’re not using too hot of a grill also will make sure your life is much easier.
I served the halibut with a some roasted potatoes and a zucchini fritter. Just a touch of tartare sauce for some added zing and we had a fantastic meal. The zucchini fritter was super simple. Shred three or four zucchini and place them in a mesh strainer. Mix in 1 tablespoon of kosher salt and let it sit for 30 minutes. After 30 minutes cut the crust off two pieces of white bread. In a food processor grind the bread into a fine powder. Squeeze as much liquid as possible out of the zucchini and add the bread crumbs, pepper and a little sliced green onion. Form into patties and pan fry until crisp and cooked through.
I wanted a little dab of tartare sauce to compliment the fish so I mixed some mayo with a touch of Dijon mustard, pickle relish and grated onion together. It was a little boring so I chopped up a few candied jalapeno and added them to the sauce and bingo, we had ourselves a winner.