Lemon and white wine grilled halibut steaks

  • Preparation 30 min
  • Refrigeration 1 h
  • Cooking 12 min
  • Servings 4 to 6
  • Freezing Absolutely

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Ingredients

  • 4x 300g Quebec halibut steaks
  • 1/4 cup olive oil
  • 2 tablespoons white wine
  • 2 tablespoons lemon juice
  • 2 garlic cloves, finely chopped
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon fresh thyme, finely chopped
  • Salt and pepper from the mill
  • *** Cookina BBQ Cooking Sheet ***

Ingredients for the salsa

  • 1 dry pint (283g) grape tomatoes, cut into mini dices
  • 1/4 cup peeled Cortland apple, cut into mini dices
  • 3 tablespoons finely chopped fresh cilantro
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon lemon juice
  • Olive oil
  • Salt and pepper from the mill

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Preparation

  • In a bowl, add the ingredients of the marinade then season with salt and pepper. Toss well.
  • Place the halibut steaks in a large airtight bag and pour the marinade over them. Remove the air from the bag and mix well to coat the fish. Reserve in the fridge for 1 hour.
  • In a large bowl, add the salsa ingredients and drizzle with a thin stream of olive oil. Season with salt and pepper and toss. Reserve in the fridge.
  • Preheat the BBQ at maximum intensity and reduce to medium intensity. Place the cooking sheet on the BBQ and let it warm up for 2 minutes.
  • Remove the fish from the bag and place on the cooking sheet. Close the lid and cook for 6 minutes. Gently flip the steaks and close the lid. Continue cooking for 6 minutes or until fish is cooked through and flakes easily with a fork. Serve immediately and garnish with fresh salsa!