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grilled lemongrass halibut steak
Blog Home | Recipes
grilled lemongrass halibut steak

Grilled Halibut Steaks in Lemongrass-Ginger Marinade

June 15th, 2021

A 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.) packs of halibut steak (bone -in)
  • 3-4 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. Cut the lemongrass stalks lengthwise and smash with the back of a knife. Place onto a large tray.

2. Place the fish fillets 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 drop down onto a medium-hot hotplate brushed with coconut oil. Cook for 2 minute, they might need a press with the back of your barbecue 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.

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