You can use any type of fish besides halibut with this citrus herb sauce. The cost of halibut has gone through the roof ($9 a filet in my neck of the woods), but it’s a favorite special occasion treat and I always grill mine on a cedar grilling plank on my Char-Broil® TRU-Infrared™ two burner. No worries about that expensive fish sticking to the grates.
You can find wood grilling planks at most outdoor stores and even many supermarkets these days. The important thing is to soak them – and preferably for a lot longer than the 30 minutes the directions offer. Cedar is the most common flavor, but any wood will do but mesquite. Mesquite is far too strong a flavor for fish. Your halibut will come out tasting like a bush and we don’t want that, do we? I soak my wood planks in the sink with something to weigh them down like a heavy bottle or pan.
Once your planks are nice and soaked, pat them dry and put them on a preheated grill for about five minutes with the lid shut. That will get the smoke action started.
We’re rice people in the South so I serve this with a jasmine rice. But if you want to do your whole meal on the grill, just slice up some Yukon Gold potatoes and place them in heavy duty aluminum foil packets. Top the potatoes with some sliced onion, a few pats of butter and either brush some of the citrus herb sauce on top or sprinkle with your favorite BBQ rub. Close the packets tightly and place on the warming rack of your grill. It will take the potatoes about 25 minutes to cook so you can time your halibut accordingly.
- 2 grilling wood planks
- 1 jalapeno pepper, seeded, cored and diced
- 1 garlic clove, chopped
- ½ teaspoon salt
- Juice of 1 orange
- Juice of 1 lime
- 1 shallot, chopped
- ½ teaspoon cumin
- 2 teaspoons honey
- ½ cup chopped Italian flat-leaf parsley
- ½ cup chopped fresh cilantro
- ½ cup olive oil
- 4 halibut filets
- Salt and pepper
- Soak the wood planks in water for at least 30 minutes or preferably several hours.
- In a food processor, combine the jalapeno pepper, garlic, salt, orange juice, lime juice, shallot, cumin, honey, parsley and cilantro. Pulse several times. With the food processor running, drizzle in the olive oil until it forms an emulsion. Set aside.
- Preheat the grill to medium.
- Drain the planks and pat them dry. Put the planks on the grill and close the lid for five minutes. Season the halibut filets with salt and pepper and place them on the planks.
- Brush each filet with the citrus herb sauce.
- Close the lid and grill for 10-12 minutes depending on the thickness of the filets. The halibut is done when it easily flakes but is still moist.
- Serve with additional sauce.