Halibut is a great fish for grilling for many reasons. It is easily available year round, easy to grill, and lends itself to almost any flavor. This mild flavored, white fish has a kind of versatility you won’t find in any other fish. The biggest trick to grilling halibut right is to make sure you oil your cooking grate before you start. Once fish starts to stick, you can get into a lot of trouble. This is particularly true of fillets. Steaks, cut across the grain of the meat, holds together better and makes grilling much easier. If you choose fillets, be very gentle and keep the surface oiled to avoid sticking. A grilling basket or fish basket can make the job a lot easier.
- 3/4 cup butter, softened
- 1 tablespoon lemon juice
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons dried parsley
- 3/4 teaspoon dried dill weed (optional)
- 1/4 teaspoon white sugar (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 inch-thick halibut steaks
Preheat grill for medium heat and lightly oil the grate.
Stir butter, lemon juice, onion powder, parsley, dill, sugar, salt, and pepper together in a bowl; spread evenly over the halibut steaks.
Cook on preheated grill until the fish flakes easily with a fork, 5 to 6 minutes per side.
Serve on a bed of grilled peppers.