Grilled summertime halibut

I’ve had oral surgery recently and have been limited to soft foods. As a result, my normal routine has been eviscerated, as I’ve been drinking a lot of soymilk protein shakes and eating a lot of soups.

As summer plays out its final days, it’s been extremely frustrating as this is when you want to get in some quality outdoor grilling time. Normally, I would spend my weekends grilling ribs, chicken, steaks, burgers, etc. in the twilight. However, I can’t eat any of that.


I can, however, eat the delicate, sweet flesh from the sea, and have been using it as a foil to scratch my outdoor grilling itch.

Grilled Halibut (Marinated in Olive Oil, Sel Gris and Herbs)

Place a nice, thick filet of halibut (skin on the bottom) in a shallow dish and cover it generously with extra virgin olive oil, and turn a couple times to coat. Coat the skinless side with a generous layer of coarse sel gris and fresh cracked pepper, and use your hand to pat down the seasonings. Allow to marinade for at least a few hours.

Right before building your grill, top with chopped fresh thyme, whole fresh mint leaves, and a couple garlic cloves forced through a garlic press.


Build your grill. I’ve got one of these slotted grill “skillets” that is perfect for grilling fish filets. Since I’m not blackening the fish, and halibut is a delicate flesh, I prefer to build a low flame with a minimal amount of charcoal.

Place the filet, non-skin side down, making sure the herbs and garlic aren’t displaced.

Grill for 2-4 minutes (depending on the strength of your fire), and flip over.


What to eat with your grilled halibut? If you’re lucky, like me, to have a sous chef, you can skirt child labor laws and put them to work on grilling a bundle of fresh spinach leaves while you kick back and enjoy a nice glass of whatever pleases you.

Hey, you’re outside, it’s summer, the grill is your plate. Time to eat.

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