Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 204 :: BY THE SEA
Garlic-Sesame Halibut
Source: How to Grill, pg. 280
Method: Direct Grilling
Advance
Preparation: 
Category: Seafood
Ingredients:
For the marinade:

6 cloves garlic, coarsely chopped
1 tablespoon peeled, grated ginger
1 tablespoon minced fresh cilantro leaves
1 teaspoon washed, chopped cilantro root, or 1 additional
tablespoon cilantro leaves
3 tablespoons sugar
1/4 cup Asian fish sauce or soy sauce, plus more for brushing
3 tablespoons white wine, sake, or dry sherry
3 tablespoons Asian (dark) sesame oil, plus more for brushing
(optional)
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper



Other Items Needed:
Youll also need:

Fish basket or fish grate; spray oil (optional)



Directions:
Rinse the fish fillets under cold running water and blot dry with paper towels. Arrange the fillets in a nonreactive baking dish just large enough to hold them.

Prepare the marinade. Pound the garlic, ginger, cilantro leaves and root, if using, and sugar to a paste in a mortar with a pestle. Or puree in a minichopper or food processor. Work in the fish sauce, sake, sesame oil, salt, and pepper. Spoon the marinade on both sides of the fillets. Cover with plastic wrap and let marinate in the refrigerator for 30 minutes to 1 hour, turning once or twice.

Set up the grill for direct grilling and preheat to high. When ready to cook, oil the fish basket, if using, or brush and oil the grill grate. Place the fillets in the basket; if grilling directly on the grill grate, brush or spray the fillets themselves with oil.

Place the fish or the fish basket on the hot grate. Grill until each side of the fillets is browned and cooked through, 4 to 6 minutes per side. Because the fillets tend to be fragile, I dont generally bother with rotating them to apply a crosshatch of grill marks. If grilling directly on the grate, brush the tops of the fillets with oil before gently turning them with a spatula. To test for do9neness, press a fillet with your finger; it should break into clean flakes when fully cooked. Another test is to insert a metal skewer in the side of a fillet. When it is done, the skewer will come out very hot to the touch after 20 seconds.

NOTE: To grill a fish fillet on a fish grate, place the grate on top of the regular grate and preheat to high. Oil the fish grate with a folded paper towel dipped in oil, or lift it with tongs and spray with oil. As an added precaution against sticking, brush or spray the fillets themselves with oil. Arrange them on the hot fish grate. Grill the fillets, turning them with a spatula onto a spot on the fish grate not previously occupied by a fillet. Continue grilling until done.
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