WHITE FISH (HALIBUT, RED ROCK, OTHER PACIFIC FISH) MARINATED THEN GRILLED OR PAN-SEARED
Many different white fish will work in this recipe. Red Rock and Halibut are the favorites.
- 6 cloves garlic, pasted
- zest of 1 lemon optional
- Juice of 1 lemon or lime
- 1/4 cup EVOO
- 2 teaspoons sea salt
- 1 teaspoon ground coriander
- 4-8 block cut pieces (3-4 ounces each) fresh Pacific white fish
- EVOO for searing
- Salt, pepper, coriander for seasoning
Blend marinade ingredients; add fish and refrigerate 2-24 hours. Plenty of oil protects the fish from lemon juice. Remove from marinade and clean off any residual ingredients. Season tops with Salt, Pepper, Coriander. At service, prepare grill over medium high heat; add grapeseed oil or high smoke point oil and let get hot, but not smoking. Add fish pieces to hot grill. Allow time to crisp and sear; the fish will loosen itself when ready about 2-3 minutes. Don’t rush it. Remove grilled side up onto baking sheet to finish in the oven. Bake 400°F oven for 3-4 minutes. Always check earliest time estimate — add more time if needed.
Chef Note: Remove from the oven just under done, as it will continue to cook on the plate. Fish is ready to remove from the oven when the center is firm when lightly touched, and starting to flake on its natural muscle lines when pnched lightly between your thumb and forefinger.