I'll share 2 of my faves...
Grilled Halibut Steaks
1 clove garlic, minced
6 tablespoons olive oil
1 tsp dried basil
1 tsp salt
1 tsp ground black pepper
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
Combine ingredients and pour over filets in large Zip Loc. Refrigerate for at least an hour (I usually refrigerate during the day and cook in the evening). Grill a few minutes per side - depending on thickness. Fish is done when it easily flakes. (Doesn't take long at all).
Halibut Burgers
for the burgers:
• 1 1/2 pounds halibut (or other firm white fish)
• 2/3 cup panko breadcrumbs
• 1 large egg + 1 egg white
• 2 tbsp dijon mustard
• 2 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried basil
• 1 tsp chipotle chili powder
• 1 tsp onion powder
• 2 tbsp olive oil
• 1 avocado, sliced, for serving
• 6 whole wheat buns, for serving
for the salsa:
• 2 ripe peaches, peeled and chopped
• 1 small jalapeno, seeded and minced
• 2 scallions, finely sliced
• 2 tbsp chopped fresh cilantro
• 1/2 lime, juiced
• Salt & pepper, to taste
for the chipotle cream:
• 1/2 cup fat-free plain Greek yogurt
• 1/2 lime, juiced
• 1/4 tsp chipotle chili powder
• Salt & pepper, to taste
Cut the halibut into smaller chunks and flake with fork.
In a large bowl, combine ground halibut with burger ingredients through onion powder. Mix thoroughly and form into patties. Heat the olive oil in a skillet over medium heat. Cook the burgers until browned, about 4 minutes on each side.
Meanwhile, to prepare the salsa, toss all ingredients together in a bowl. To make the cream, mix all the ingredients thoroughly.
Serve the burgers on whole wheat buns with sliced avocado, chipotle cream and peach salsa.
Grilled Halibut Steaks
1 clove garlic, minced
6 tablespoons olive oil
1 tsp dried basil
1 tsp salt
1 tsp ground black pepper
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
Combine ingredients and pour over filets in large Zip Loc. Refrigerate for at least an hour (I usually refrigerate during the day and cook in the evening). Grill a few minutes per side - depending on thickness. Fish is done when it easily flakes. (Doesn't take long at all).
Halibut Burgers
for the burgers:
• 1 1/2 pounds halibut (or other firm white fish)
• 2/3 cup panko breadcrumbs
• 1 large egg + 1 egg white
• 2 tbsp dijon mustard
• 2 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried basil
• 1 tsp chipotle chili powder
• 1 tsp onion powder
• 2 tbsp olive oil
• 1 avocado, sliced, for serving
• 6 whole wheat buns, for serving
for the salsa:
• 2 ripe peaches, peeled and chopped
• 1 small jalapeno, seeded and minced
• 2 scallions, finely sliced
• 2 tbsp chopped fresh cilantro
• 1/2 lime, juiced
• Salt & pepper, to taste
for the chipotle cream:
• 1/2 cup fat-free plain Greek yogurt
• 1/2 lime, juiced
• 1/4 tsp chipotle chili powder
• Salt & pepper, to taste
Cut the halibut into smaller chunks and flake with fork.
In a large bowl, combine ground halibut with burger ingredients through onion powder. Mix thoroughly and form into patties. Heat the olive oil in a skillet over medium heat. Cook the burgers until browned, about 4 minutes on each side.
Meanwhile, to prepare the salsa, toss all ingredients together in a bowl. To make the cream, mix all the ingredients thoroughly.
Serve the burgers on whole wheat buns with sliced avocado, chipotle cream and peach salsa.
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