This paprika garlic paste smothered on your halibut steak cooks up nicely on the grill to a delicious crunchy crust. Meanwhile the meat stays moist and tender on the inside. Even people who don’t appreciate fish enjoy this particular dish. It’s fancy enough to serve company at your next dinner party and easy enough to whip it up and have it on the table in less than 20 minutes anytime. Halibut is a mild fish and is often favored by even the pickiest eaters. Prepare yourself for a standing ovation as you delight everyone’s taste buds with this delectable and nourishing dish!
Ingredients
2 halibut steaks (deboned) – about 1 inch thick
1TB dried Paprika
1 tsp sea salt
1 tsp pepper
2 tsp dried granulated garlic
1.5 tsp dried thyme
2 TB avocado oil + a little avocado oil spray for the grill (so your fish doesn’t stick)
Procedure
Preheat your gas grill to 350 degrees
Spray the grill with avocado oil or if you don’t have a spray, put some avocado oil on a paper towel and carefully swipe the paper towel on the grates to coat them.
While the grill is heating, combine paprika, salt, pepper, granulated garlic, and thyme in a small bowl and mix well, then add the 2TB avocado oil and stir to form a paste. Rinse your halibut under cold water and pat dry with a paper towel. If your halibut has skin on one side, cover just the side with no skin with the paste. If there is no skin on your fish, cover the halibut on both sides with with the paste.
Once the grill has reached temperature, grill the filets 5 minutes on the first side, with the lid closed. Flip the fish with a sturdy spatula and cook the second side for 5 minutes.
If the halibut has skin, remove the skin before serving then lay the halibut filet crust side up on a bed of mixed greens. Sometimes I like to include a lemon wedge, tomatoes, or avocado.
Cooking Notes: If your halibut steaks are thinner than 1″, you’ll want to cook them a little less than 5 minutes per side. If they are thicker you’ll want to cook them more than 5 minutes per side. The goal is to get the crust crunchy while keeping the meat flakey and moist.
When flipping and/or removing fish from the grill, your sturdy spatula (and the pre- oiled grill) will help you easily get under the fish to keep it from breaking into pieces when flipping or removing it from the grill.
My dog loves to eat the cooked skin after it’s cooled a bit (remember, the skin side gets no paste).
If you are serving 4 people instead of 2, just double the recipe.