Halibut Steaks With Chili and Lime
Updated October 11, 2023
- Total Time
- 15 minutes
- Prep Time
- 5 minutes plus 1 hour marinating
- Cook Time
- 12 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 pounds halibut steaks about 1 ¼ inches thick, preferably 4 small- to medium- size steaks or two large ones
Juice of 2 limes
2 tablespoons extra-virgin olive oil
½ tablespoon chili powder
2 cloves garlic, crushed
Salt to taste
Nutritional analysis per serving (4 servings)
5 grams carbs; 141 milligrams cholesterol; 592 calories; 22 grams monosaturated fat; 2 grams polyunsaturated fat; 16 grams saturated fat; 43 grams fat; 2 grams trans fat; 1 gram fiber; 627 milligrams sodium; 46 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If you have two large halibut steaks cut each in half, making four portions.
- Step 2
Combine the lime juice, olive oil, chili powder and garlic in a shallow dish large enough to hold the halibut steaks in a single layer. Add a pinch of salt if desired.
- Step 3
Place the halibut steaks in the dish, turn them once, cover with plastic wrap and allow to marinate in the refrigerator for 30 minutes. Turn them again and marinate another 30 minutes.
- Step 4
Preheat grill or broiler to very hot. Grill or broil the halibut steaks until lightly browned on one side, about six minutes, then turn and cook them on the other side. Baste them with the marinade a couple of times during cooking.
- Step 5
When the fish is done, place the remaining marinade in a small saucepan and bring to a simmer. Spoon the heated marinade over the fish and serve at once.
Private Notes
Comments
Beautiful combination of flavors. I deglazed with tequila and added butter for some additional depth. Served with lemon cauliflower rice pilaf. Paired with a citrusy Riesling. Yum!
Very simple and tasty - especially with really good halibut, as ours was. We grilled over maple hardwood charcoal on a disposable aluminum grid that ensures the fish doesn't fall into the grill. About 7 minutes over direct coals and 5 minutes indirect to cook through without overcooking or charring.
Very simple and tasty - especially with really good halibut, as ours was. We grilled over maple hardwood charcoal on a disposable aluminum grid that ensures the fish doesn't fall into the grill. About 7 minutes over direct coals and 5 minutes indirect to cook through without overcooking or charring.
Tried this recipe tonight. Good flavor but terrible consistency. The acid in the lime juice denatured the proteins essentially making a ceviche.
Delicious and easy...a writer's suggestion to deglaze pan with tequila ...oh ya...!