Halibut is very expensive here in the Canadian Rockies. However, She Who Must Be Obeyed likes it and you must treat your partner from time to time. So, I made Parmesan Grilled Halibut on the barbecue. She doesn’t need to know it is very easy and quick. Sh, don’t tell her.
I mixed together the bread crumbs, Parmesan and Italian seasonings. I rubbed the skin side of the filet with 5 ml (1 teaspoon) olive oil. Then I poured 10 ml (2 teaspoons) on the flesh side. I put the Parmesan mixture on a plate and pressed the flesh side of the filet into it to coat.
I had the barbecue preheated to medium with one burner turned off so I could put the halibut skin side down over indirect heat (I put it over the burner that was turned off).
I cooked it for about 25 minutes with the lid down. You want to cook it until it feels firm and the internal temperature is 150 F.
I served it with baguette slices and deli style coleslaw.
This ridiculously easy dish punches way above its weight. It tastes like you put way more work into it. You do not overpower the nice halibut taste but get a crisp topping with a nice Parmesan taste. Make it up and let everyone think you worked your brains out.
The Old Fat Guy
- 500 g (1 pound) halibut filet
- 25 ml (1 1/2 tablespoons) dried bread crumbs
- 25 ml (1 1.2 tablespoons) grated Parmesan cheese
- 5 ml (1 teaspoon) Italian seasoning blend
- 15 ml (3 teaspoons) olive oil
- Mix the dried bread crumbs, Parmesan and Italian seasonings and put on a plate.
- Brush the skin side of the filet with 5 ml (1 teaspoon) of the olive oil.
- Spread the remaining 10 ml (2 teaspoons) of olive oil on the flesh side of the filet.
- Press the flesh side down in the bread crumb mixture to coat the flesh side.
- Preheat your barbecue to medium with one burner turned off.
- Put the filet, skin side down, over indirect heat (put it over the burner that is turned off.
- Close the lid of the barbecue and cook until the fish is firm and the internal temperature is 150 F, about 25 minutes.