Cliff Bartlett
R.I.P. 5/17/2021
Went to Costco a few days ago and was glad to see the had some fresh wild Pacific Halibut displayed. My wife spotted one she liked and we bought it. Didn't have to wait too long to hit the grill. Sided it up with some very small red new potatoes and some baby carrots. Here's a few pictures.
This was the nicest Halibut fillet I've seen in a long time. 2.39 lbs.
Split the fillet into three individual pieces. Two went in the freezer and the nicest one I split for our dinner. I combined very soft butter with lemon juice, onion powder, parsley, dill weed and salt and pepper. Slathered on the meat and let is rest in the fridge while I worked on the sides.
Halved the potatoes and rolled them in some olive oil, minced onion and some chopped garlic.
Oiled the carrots and salt and pepper only.
Potatoes on for about 30 minutes.
Carrots about 15.
Halibut on the Grillgrates, flipping it once.
Plated it up.
The halibut was the best I've ever done. Wonderful, soft, flaky texture. The fillets were right around a half pound each. I was pleased with the sides too. Another cook in the books. Have a nice weekend everyone!
This was the nicest Halibut fillet I've seen in a long time. 2.39 lbs.
Split the fillet into three individual pieces. Two went in the freezer and the nicest one I split for our dinner. I combined very soft butter with lemon juice, onion powder, parsley, dill weed and salt and pepper. Slathered on the meat and let is rest in the fridge while I worked on the sides.
Halved the potatoes and rolled them in some olive oil, minced onion and some chopped garlic.
Oiled the carrots and salt and pepper only.
Potatoes on for about 30 minutes.
Carrots about 15.
Halibut on the Grillgrates, flipping it once.
Plated it up.
The halibut was the best I've ever done. Wonderful, soft, flaky texture. The fillets were right around a half pound each. I was pleased with the sides too. Another cook in the books. Have a nice weekend everyone!
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