Grilled Fish, Orange, and Lemon
Region: Italy
Category: Seafood-Grilled
Season: Summer
Difficulty: Easy but special equipment needed

In this recipe the fish marinates in fresh orange and lemon juice and then it is grilled along with the orange and lemon wedges, which you can also eat. Halibut is a firm-fleshed fish which eventually flakes as does sablefish (sometimes called black cod, which it is not) for a Pacific choice, so when you are grilling make sure the grill and the fish are properly oiled so it turns easily.  

[photo: Clifford A. Wright]

Yield: Makes 8 servings
Preparation Time: 2:25 hours

3 pounds halibut or sablefish, about 2 inches thick, cut into 8 steaks

1/4 cup extra-virgin olive oil

Juice from 1 orange, the remaining orange shell cut into wedges

Juice from 1 lemon, the remaining lemon shell cut into wedges

2 large garlic cloves, finely chopped

Salt and freshly ground black pepper to taste

1. Place the fish steaks in a glass or ceramic baking dish and coat with the olive oil, orange and lemon juice, lemon and orange wedges, garlic, and season with salt and pepper.  Marinate in the refrigerator for 2 hours.

2. Prepare a hot charcoal fire or preheat a gas grill on high for 15 minutes. 

3. Place the fish on the grill along with the citrus wedges and grill until firm, with attractive black grid marks, 8 minutes a side if 2-inches thick and much less if thinner.  Turn only once and do not fiddle or touch the fish while it cooks.  Serve immediately.

Variation: 

Note: 

Posted: 12/30/2006