The Halibut is a very popular food and has been especially important in Canada and North America for thousands of years. The fish lives in the North Pacific Ocean and North Atlantic Ocean. Halibut is popular all year round and is a relatively straightforward fish to cook. Perhaps the best method of cooking a Halibut is to grill it, in this guide therefore we teach you how to grill halibut.

The main Halibut species are the Atlantic halibut (Hippoglossus hippoglossus) and Pacific halibut (Hippoglossus stenolepis). These are very similar to prepare and grill. The halibut can vary significantly in size and weight. An average fish is probably about 25 lb but the world record halibut specimen was 734 lbs! The Atlantic Halibut fish stock is extremely depleted and should be avoided as food at this time.

Many people say that the texture of Halibut is similar to chicken, the meat is very dense and firm. The taste is very mild on the tongue and seasoning requires real sensitivity and should not be lavishly applied.

This guide is divided into a number of steps, details are:

• Step 1: How to select Halibut – an explanation of the techniques behind selecting the best halibut
• Step 2: Marinading your Halibut – a detailed explanation of how apply a marinade to your halibut
• Step 3: Grilling your Halibut – this fish is ideal for the grill. In this step the focus is on the grilling technique and also the ideal time

In this step the techniques on how to select halibut are shared.

Selecting high quality halibut is essential. The better the quality of your purchase then the better the quality of your meal will be.

These are the tips and guidance on how to select halibut:

1. Halibut can be available in weights of up to about 500lbs. The smaller the Halibut the more tender it will be. If you can buy a whole Halibut that is between 10 and 25 lbs in weight.
2. When selecting fresh halibut try to find specimens, which smell fresh. If the halibut smells too fishy it is probably going off, fresh halibut is relatively odourless. A strong ammonia-like odor is commonplace. This is caused by bacteria on the fish and these specimens should not be purchased http://www.coastalseafoods.com/fish-facts/pacific-halibut
3. Fresh halibut needs to be firm to touch and have a wet appearance
4. Frozen halibut needs to be frozen solid. If when you touch the frozen halibut it dents, do not buy it
5. In terms of price, look to pay about $12.50 per lb http://www.catalinaop.com/Fresh_Halibut_p/fish_c1.htm

In the next step, the process of applying a marinade to your halibut is discussed in detail.

In step 2 the method to marinade/season your halibut is discussed in detail.

Marinating tips These are:

• If you choose to use a marinade, apply a mild one. You do not need to apply much flavor to enhance the fish
• Apply the marinade prior to placing your halibut on the grill
• Do not leave marinade on a long time to soak. Instead apply and let the marinade soak for between 1-3 hours. Then grill the halibut ASAP
• Avoid the use of strongly acidic marinades. These can break the halibut meat down and make the fish extremely difficult to grill
• The best type of marinades are dry rubs and bastes
• To marinade your halibut either soak the fish within a marinade sauce or simply brush on the marinade with a basting brush

Example marinades for halibut

• Barbecue sauce http://www.ifood.tv/recipe/grilled_halibut_steaks_with_barbecue_sauce
• Fennel marinade http://www.bigoven.com/159843-Grilled-Halibut-with-Fennel-Marinade-recipe.html
• Garlic marinade http://keyingredient.com/recipes/212202/sauteed-halibut-with-garlic-marinated-and-oven-roasted-portobello-mushrooms/
• Lemon juice and rosemary http://recipes.epicurean.com/recipe/22308/lemon-rosemary-marinated-grilled-halibut.html
• Lime juice and herbs http://allrecipes.com/Recipes/BBQ--Grilling/Seafood/Halibut/ViewAll.aspx
• Orange juice and rosemary http://archive.supermarketguru.com/page.cfm/37572
• Pineapple and Mango Salsa http://www.meals.com/Recipes/Pineapple-Mango-Salsa-over-Grilled-Halibut.aspx?recipeid=28044
• Soya sauce and sesame http://vodpod.com/watch/74705-soy-marinated-sesame-crusted-halibut
• Spicy Chili and Lime http://www.kasilofseafoods.com/Seafood-Recipes/Marinade-Halibut.htm
• Tandoori style halibut http://www.curryfrenzy.com/curry/recipes/Tandoori-Halibut.html
• Tomato and Avacado http://www.eatbetteramerica.com/recipes/dinner/grilled-halibut-with-tomato-avocado-salsa.aspx
• Yucatecan marinade http://feedinggroom.blogspot.com/2009/05/grilled-halibut-in-yucatecan-marinade.html

Now that you have marinated the halibut in step 2 you will be ready to grill it. This step details the process of grilling the halibut:

• Mix together your marinade. For our recipe the ingredients will be: - Black Pepper, Cayenne, Cumin, Garlic, Lemon Juice, Olive Oil, Paprika and Salt
• Coat your fish on both sides with the marinade. Place in the fridge for a minimum period of one hour
• Pre-heat your oven to a medium temperature
• It is best to stay with the halibut for the entire grilling time, the fish has a tendency to burn/dry up fairly easily. The thinner the cut, the quicker it will cook. Place the halibut directly on the heat and grill for a period of 6-8 minutes. If the halibut starts to flake then remove of the heat sooner. Turn over just once in this grilling period.
• Remove the Halibut from the grill. If you have a thermometer check the meat is about 145 degrees in temperature and then drizzle with olive oil
• Serve with any side dishes you prefer (e.g. potato dish, asparagus or other vegetable, side salad, etc Grilled Halibut can also be used in kebabs, tacos or enchiladas