Cooking fish is a breeze.. and quick! The old rule “10 minutes for every inch of thickness” is a little outdated. It’s more like 8 minutes for every inch. And if you eat sushi, then you know it’s OK to eat fish that’s not cooked to death, right? Try it with with my mango salsa.
12 ounces fresh halibut fillet (with skin on )
1 tablespoon olive oil
1 tablespoon lemon pepper seasoning
3/4 to 1 cup mango salsa
Cut the fillet into 2 to 4 equal pieces, depending upon how many you are serving (or have the fishmonger do it for you at the store).
Brush both sides of the halibut with olive oil.
Sprinkle the lemon pepper seasoning heavily on the skinless side. Add additional freshly ground black pepper if you’d like.
Heat a grill to medium- high (400 degrees F.). Using long tongs and a couple wadded up paper towels dipped (but not dripping) in peanut or canola oil, quickly wipe the grill and discard the paper towels.
Place the halibut, skinless side down, on the grill and close the lid.
After 3 or 4 minutes, check on the fish. Use a flat wide spatula and quickly scrape the fish up and turn. You should have nice grill marks and the fish shouldn’t stick. If it seems like it’s sticking, let it cook another minute.
Cook another 2 or 3 minutes and remove from the grill. For serving, remove the skin and serve grill mark side up.