- Cooking Time: 20
- Servings: 4
- Preparation Time: 20
- 4 - 6 oz halibut fillets
- to taste - kosher salt & freshly ground pepper
- 1 tsp - ground cumin
- 1/2 tsp - turmeric
- pinch - saffron threads, crumbled
- pinch - cayenne pepper
- 1 - lime, cut in half
- extra virgin olive oil
- 1 - plank (cedar or fruitwood) soaked overnight or at least 1 hour
- Season both sides of the fillets with salt and pepper.
- Combine the cumin, turmeric, saffron and cayenne and sprinkle evenly over the fillets.
- Squeeze the cut lime over the fillets and drizzle them with a little olive oil.
- Marinate for 15 minutes.
- Preheat the grill on medium-high for 5 - 10 minutes or until the chamber reaches 500 degrees F.
- Rinse the plank and place it on the the cooking grate.
- Cover the grill and heat the plank for 4 or 5 minutes, or until it starts to throw off a bit of smoke and crackles lightly.
- Reduce heat to medium-low.
- Place the fillets on the plank and cook for 15 to 20 minutes or until the fish has reached an internal temperature of 125 degrees F.
- Remove from the grill and tent lightly in foil.
- Let rest for 2 or 3 minutes while you make the salsa.
- Serving Suggestion:
- For a real presentation splash cut the plank into 4 individual pieces for each fillet and serve the fillet on the plank.
- Top fillets with a dollop of salsa and serve the rest of the salsa on the side.
NotesI got this from Karen Barnaby's 'Halibut The Cookbook' and apparently it originally came from Planking Secrets by Ron Shewchuk.
I tried it the other night and it was fabulous with an Avocado, Mango & Papaya Salsa. (See separate recipe for the Salsa as I use it now with other dishes like BBQ'd Pork Tenderloin.)
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
"Appreciation" The Complimentary "Clean Eats" Vol.3
Thanksgiving With The Singing Vegan
The NourishFull KitchenSee More
Edamame and Radish Slaw
Lisa Lovegood's Butterbeer Cake
Rustic Whole Wheat Garlic & Herb PizzaSee More