Preparation:
Prepare Lime-Mustard Sauce. Preheat barbecue grill.
Place
halibut steaks or fillets (skin side down) on sheets of aluminum foil and cut
the foil around the fillets approximately 1/4-inch bigger (this keeps the fish
from sticking to the grilling racks). I also spray the racks with vegetable oil
(makes for easier cleaning).
Spread the Lime-Mustard Sauce over the top of the halibut.
Cover barbecue with lid, open any vents, and grill halibut 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.
 This
is the type of cooking and meat thermometer that I prefer and
use in my cooking.
I get many readers
asking what cooking/meat thermometer that I prefer and use in my
cooking and baking.
I, personally, use the
Thermapen Thermometer
shown in the photo on the right. Originally designed
for professional users, the
Super-Fast Thermapen
Thermometer is used by
chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click
on the underlined:
Thermapen Thermometer.
|
When cooked to your liking, carefully remove the halibut from the grill and
transfer onto individual serving plates.
Makes 8 servings.
Lime-Mustard Sauce:
Zest
of 1 lime
2
limes,
juiced*
2 tablespoons Dijon mustard
1 tablespoons extra-virgin
olive oil
1 tablespoon finely-chopped fresh chives or green onion
1 teaspoon
coarse salt
Coarsely-ground
black pepper
* If I am out of fresh limes, I
have substituted lemon juice.
To make the sauce: In a small bowl, whisk together the lime zest, lime
juice, Dijon mustard, olive oil, chives or green onion, salt, and pepper.
