Grilled Alaska Halibut with Citrus, Watercress and Olives

The molasses helps brown the fish without overcooking it... without adding any sweetness taste.

Prep Time: 30 minutes

Cooking Time: 15 minutes

From the recipe files of Williams-Sonoma Inc Published: 2012

With a ginger and molasses marinade

Seafood Ingredient: Halibut Fillets

Buy Wild Alaska Halibut on our Halibut Page

INGREDIENTS

• 4 Halibut Steaks or Fillets
• 3 tablespoons Light Molasses or similar white wine
• 1 cup chardonnay or similar white wine
• 3 tablespoons fresh ginger, grated
• 3 tablespoons olive oil
• 1 orange, cut into wedges
• 1 lemon, cut into wedges
• 1 bunch stemmed watercress
• 3/4 cup Kalamata olives

 

INSTRUCTIONS

1. Combine wine, ginger and molasses, whip together. Pour over halibut in glass baking dish and turn to coat several times for 20 minutes. of fish.
2. Remove halibut, pat dry, brush with olive oil and salt and pepper to taste. Place halibut fillets on medium-hot grill. Cook for 3-4 minutes per side.
3. Take leftover marinade, add the olives and cook it over a medium heat for 3 minutes. Take orange and lemon wedges and grill for 3 minutes. Place wedges on plate with halibut, pour marinade/olive mixture over top, garnish with watercress.

Makes 6 servings.
 

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