We stopped in at our butcher looking for some different stuff to do for dinner when we noticed they had some halibut filets in the freezer and thought that would be a great dinner!
We thawed these in the fridge overnight and I made a marinade consisting of:
- 1 can coconut milk
- about an inch of zested ginger
- juice of 2 limes
- 3 crushed cloves of garlic
- a few bunches of bruised basil
- 1 sliced jalapeno pepper
I then put it all in a plastic Ziploc and it ended up sitting in the fridge marinating for over 24 hours because it was raining pretty hard here and we had been grazing on leftover bison burgers, plus Jackie made muffins so we weren’t starving.
After heating up the Large Big Green Egg to 350F I oiled up a cooking grid with some canola oil to help this keep from sticking…
… I put the fish on skin side down
I let it cook for about 15 minutes before flipping it for 10 more minutes.
After I took the fish off I warmed up a few corn tortillas
Earlier in the aftenoon I had made a peach salsa using:
- Green Onion
- Red Pepper
- Olive Oil
- Macadamia Nut Oil
- Lime Juice
We then built some Halibut Soft Tacos
They were quite tasty and marinating them for 24 hours turned out to be a happy success. The fish was not over powered at all and I think that less time would not have made this as good.
The peach salsa turned out fantastic too!
All in all it was a very refreshing summer meal and it was worth waiting an extra day for!!!