Home  |  Recipes  |  Diet Recipes  |  Dinner Party Menus  |  Food History  |  Culinary Dictionary  |  Diet, Health & Beauty

This recipe is from Gourmet Magazine, July 1999 issue. I've been a halibut lover for years, and this recipe is a winner! The marinade enhanced the flavor of the halibut without overpowering it.

Check out more of Linda's great Halibut Recipes and also How To Select, Buy, and Cook Fish.

Fennel Sauce (see recipe below)
2 teaspoons fennel seeds
2 large garlic cloves, minced
1 lemon, juiced
1 teaspoon coarse kosher salt
2 tablespoons extra-virgin olive oil
8 (1-inch-thick) halibut steaks (about 3/4 pound each)*

* Halibut filets may be substituted.

Prepare Fennel Sauce. Preheat barbecue grill. Lightly oil the racks to keep halibut from sticking.

In a dry small frying pan over medium heat, toast fennel seeds, shaking pan, until fragrant and a shade darker. In an electric coffee/spice grinder grind seeds. Remove from heat and set aside.

In a small bowl, stir together lemon juice, ground fennel seeds, garlic, salt, and olive oil. Place halibut in a large dish and pour marinade over it, turning fish to coat. Marinate halibut, covered and refrigerated, at least 10 minutes and no more than 1 hour.

Remove halibut from marinade and discard marinade. Cover barbecue with lid, open any vents, and grill halibut about 5 minutes on each side or until a meat thermometer registers an internal temperature of 140 degrees F (halibut will be slightly opaque in thickest part). Remember the halibut continues to cook after it is removed from the heat source. Carefully remove the halibut from the grill and transfer onto individual serving plates. Serve with Fennel Sauce.

Approximately cooking times for halibut:

1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutes

FENNEL SAUCE:
1 medium fennel bulb with fronds (about 3/4 pound)
1 teaspoon fennel seeds
2 garlic cloves, minced
2 cups plain yogurt (16 ounces)
1 1/2 teaspoons salt
1 lemon, juiced

Trim fennel stalks flush with bulb, reserving fronds and discarding stalks, and trim any discolored outer layers. Halve bulb lengthwise and discard core. Finely chop fronds and bulb.

In a dry small frying pan, toast fennel seeds over moderate heat, shaking skillet, until fragrant and a shade darker. In an electric coffee/spice grinder grind seeds.

In a large bowl, combined chopped fennel, ground fennel seeds, garlic, yogurt, salt, and lemon juice to taste. NOTE: May be made 3 days ahead and refrigerated, covered.

Makes about 3 cups.