Italians usually keep their seafood grilling simple. That’s because fresh seafood needs little adornment. In this recipe, the fish marinates in fresh orange juice and fresh lemon juice. Then it is grilled along with the orange and lemon wedges, which you can also eat. Halibut is a firm-fleshed fish which eventually flakes as does sablefish (sometimes called black cod, which it is not) for a Pacific choice, so when you are grilling make sure the grill and the fish are properly oiled so it turns easily.
Grilled Fish, Orange, and Lemon
Prep time
Cook time
Total time
Author: Clifford A. Wright
Recipe type: Seafood
Cuisine: Italian
Serves: 8 servings
Ingredients
- 3 pounds halibut or sablefish, about 2 inches thick, cut into 8 steaks
- ¼ cup extra-virgin olive oil
- Juice from 1 orange, the remaining orange shell cut into wedges
- Juice from 1 lemon, the remaining lemon shell cut into wedges
- 2 large garlic cloves, finely chopped
- Salt and freshly ground black pepper to taste
Instructions
- Place the fish steaks in a glass or ceramic baking dish and coat with the olive oil, orange and lemon juice, lemon and orange wedges, garlic, and season with salt and pepper. Marinate in the refrigerator for 2 hours.
- Prepare a hot charcoal fire or preheat a gas grill on high for 15 minutes.
- Place the fish on the grill along with the citrus wedges and grill until firm, with attractive black grid marks, 8 minutes a side if 2-inches thick and much less if thinner. Before attempting to turn, scrape underneath the fish with an offset metal spatula to make sure it is not sticking too much (it might stick a little). Then turn only once and do not fiddle or touch the fish while it cooks. Serve immediately.
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