Grilled Halibut Steaks in Lemongrass-Ginger Marinade
June 15th, 2021A Bright Flavor for a Meaty Fillet
For a steak like no other, make it halibut and marinade it with a zesty, lemony, gingery marinade that together makes the delicate halibut flesh shine. Adding notes of peanuts, basil, palm sugar and fish sauce adds body and character to the dish.
Grilled Halibut Steaks in Lemongrass-Ginger Marinade
By Wild Alaskan Company
Prep time
20 minutes
Cook Time
15 minutes
Total time
35 minutes
Yield
4 servings
Ingredients
- 4 (8 oz.) Pacific Halibut Steaks, 4 (6 oz.) portions Pacific halibut, or 4 (5 oz.) portions Skin-On Pacific Halibut
- 3 to 4 lemongrass stalks
- 2 tablespoons salt
- 3 cloves garlic, peeled
- 6cm piece of fresh ginger, grated
- 2 red chilis, finely sliced (keep one for garnishing)
- 1 lime
- 3 tablespoons fish sauce
- 1 tablespoon grated palm sugar or brown sugar
- Roasted peanuts, crushed
- Fresh basil leaves
- 2 tablespoons coconut oil
Instructions
1. Heat a charcoal or gas grill to high. Alternatively, preheat a cast-iron grill pan over medium-high heat.
2. Cut the lemongrass stalks lengthwise and smash with the back of a knife. Place onto a large tray. Place the fish on top and sprinkle with salt, the garlic, ginger, and chili and leave to marinate for 5 to 10 minutes.
3. Take the fish off the lemongrass and place on the grill grates. Cook for 2 minute, they might need a press with a fish spatula to create the nice marks. Then turn over and cook for another 2 minute or so until cooked through.
4. Place onto a serving plate, zest the lime over the top then cut it in half and squeeze some juice over the fish, sprinkle with fish sauce, the extra sliced chili and palm sugar/brown sugar, then garnish with a sprinkle of peanuts and fresh basil.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
