I had these at a dinner party recently and was wowed.; the combination of the charred skin and the delicate white flesh was superb!
(Somehow I had always thought that halibut on the grill was problematic--that it would dry out easily). The ones I enjoyed were marinated, but I do not know the details except for thef act that lemon juice and garlic were included.
Should I plan to marinate? Will this extra step provide a markedly different result?
Does anyone have an easy marinade recipe that they would like to share? I will be cooking the fish on a gas grill.
If I do not find halibut on the desired day, I plan to grill swordfish with this NY Times Bittman recipe:
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