Halibut can get as big as nearly 500 pounds, but is typically harvested at about 50 to 100 pounds. The smaller the halibut the better the fish will be. The smallest halibut is about 10 to 20 pounds and is the best you can get. Of course the better the fish the more expensive it will be. When selecting fresh halibut look for a fish with a fresh odor (doesn't smell fishy), firm meat and a wet appearance. Halibut is easy to grill. The direct heat cooks fish fast, easy and without removing moisture. Grilled fish is flavorful and juicy. Make sure it doesn't stick. Whether you oil the cooking surface or brush the fish with a little oil, make sure that you have a non-stick surface to work with.
4-6oz Halibut filets
2oz olive oil
Salt and freshly ground Pepper to taste
1 lemon, quartered
Ingredients for the salsa:
1 cup cooked or canned black beans
2 ripe mangos, peeled and diced small
1/2 red bell pepper, diced small
1/2 green bell pepper, diced small
1/2 red onion, diced small
3/4 cup pineapple juice
1/2 cup lime juice (about 4 limes)
1/2 cup chopped cilantro
2 tbsp ground cumin
1 tbsp minced red or green Chile pepper of your choice
Salt and Fresh cracked black pepper
In a large mixing bowl, combine all the ingredients for the salsa and mix together well. Cover and keep refrigerated. This Caribbean inspired salsa is great with grilled or broiled fish and can be made a day in advance.
Place the halibut filets in a bowl, season them lightly with salt and freshly ground pepper, add the oil and marinate for one hour.
Preheat a grill or a broiler. With a brush, coat the surface of the grill with oil to prevent the halibut from sticking. Place halibut on the grill and cook for about six minutes on each side. You can tell it's done when the meat flakes easily with a fork.
Spoon the salsa onto four serving plates, place the halibut over the salsa, add a quarter of a lemon for garnish, and serve immediately. Enjoy!