Paleogang Grilled Halibut

food-dinner-lemon-rice                                                                                                                                                   Ingredients:
3-4 halibut steaks or filets

Marinade Ingredients:
1/4 cup fresh lime juice
1/4 cup oil of your choice
2 T Worcestershire sauce
2 tsp. onion powder or 2 T grated fresh onion
1 tsp. garlic puree or minced fresh garlic 
1-2 tsp. ground cumin 
zest from one small lime (at least 1 tsp. grated lime rind)
1/2  tsp. coarse ground black pepper
fresh cut limes for squeezing on cooked fish (optional)


Zest the lime, using a mircroplane grater or the finest side of a cheese grater.  Mix marinade ingredients. Place fish in single layer in a Ziploc bag or a flat plastic container with a snap-tight lid and marinate 2-4 hours in refrigerator. (Don’t marinate too long or the lime juice will start to “cook” the fish.)
When you’re ready to grill, take the fish out of the refrigerator and let it come to room temperature.  Oil the grill grates (I use a paper towel with some oil poured on.)  Preheat grill to medium hot.  (You can only hold your hand there for a couple of seconds at that heat.)
If you’re going for diagonal grill marks, lay the fish on the hot grill at an angle to the grill grates and cook until grill marks appear on the first side.  (I usually lift up one piece of fish and check.)  When you see the grill marks (about 3 minutes) rotate the fish in the other direction and cook until you see the second set of grill marks appear.   Then use a large turner to carefully turn fish to the second side and cook until it’s just firm (not hard) to the touch.  As a general rule, grilled fish takes about 10 minutes per inch of thickness.  I cooked the fish in these photos for a total of 10 minutes and it was perfect.

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