Each month we post a new recipe for you to try. We appreciate your comments and experiences with them.

This month's recipe is: Broiled Halibut Recipe

Broiled Halibut

Broiling and roasting are both dry-heat methods. Broiling is usually done with the oven door open a few inches to prevent the build-up of steam in the oven. These techniques and this recipe can be applied to most fish filets or steaks. Alaskan halibut is preferred because it’s oilier, therefore moister, than Pacific halibut, its local cousin. Garlic powder delivers the taste of garlic without risking burning minced garlic under the high heat of the broiler. Trader Joe’s has a good quality garlic powder; don’t use garlic salt. Before broiling or grilling meat or fish, bring it to room temperature so it will cook evenly.

 

Serves 4

 

4  (6-ounce) Alaskan or Pacific halibut filets, room temperature (see note above)

Extra virgin olive oil

Kosher salt and freshly ground black pepper

If desired: garlic powder and/or crushed red pepper flakes

Sauce Verte (recipe follows)

 

At least 10 minutes before beginning to cook, adjust oven rack to 4 inches below the broiler element and preheat broiler. Spray broiling pan or rack over a sturdy jelly roll pan with nonstick spray.

 

Place fish filets on broiler pan with at least one inch of space among the pieces to prevent fish from steaming (steam impedes caramelization). Brush or spray tops of filets with olive oil. Sprinkle lightly with kosher salt, black pepper and garlic powder and/or crushed red pepper flakes if using.

 

Place pan of fish in preheated oven and broil with oven door ajar for 4 minutes. Remove pan from oven, turn fish and brush with olive oil and season with salt, pepper, garlic powder and/or crushed red pepper flakes. Return to broiler for 4 minutes.  Test fish by sticking the tip of a paring knife into the center to see if it separates easily; if not, return to oven and test again at 1-minute intervals.

 

Serve immediately