We’ve been lucky to be in a delivery zone for the amazing community supported fishery Skipper Otto, so we’ve been able to try several new fish recipes that I normally might not get around to. This means I had halibut in the freezer and with a free family day, we tried this lovely little number from Weber’s, ‘Time to Grill’. My only tip is that halibut is meaty…a little goes a long way – our 4 fillets were easily stretched to 2 meals – enjoy!
Bacon-Wrapped Halibut Fillets
4 skinless halibut fillets – about 6 oz each and 1 inch thick
1 lemon, thinly sliced
8 thin slices of bacon – I partially precooked mine
2 T. olive oil
1 t. EACH minced fresh rosemary, minced fresh oregano AND minced garlic
1/2 t. EACH kosher salt AND freshly ground pepper
In a shallow glass dish, combine the marinade ingredients and then roll each halibut fillet around in it to thoroughly coat each one. Leave the fish to marinate for about 30 minutes, turning it over partway through if you remember to.
Place one or two lemon slices on top of the fillets, then wrap 2 slices of bacon around each, securing the individual bacon slices with a toothpick as needed. Prepare the grill for direct and indirect cooking.
Grill the halibut on clean grates, underside down, over direct medium heat (about 350 degrees) with the lid closed as much as possible, until the bacon is browned and the halibut is opaque in the center. This should take about 10 minutes and the internal temperature should be 130 to 135. If flare-ups occur, temporarily move the halibut to indirect heat. When you’re happy with your halibut, remove from the grill and serve immediately. We enjoyed ours with a big green salad (for 2 nights!).