Grill! – Blackened Halibut

Some people just have a knack for making great barbeque. Just stand them in front of an open flame and they will create mouthwatering meals to satisfy even the choosiest eater. Of course then there are the rest of us, who need a little guidance. Grill!, by Pippa Cuthbert, is the book for both the experienced and newbie griller.

Including over 80 recipes Grill! has something for everyone and every grilling need but the best part of this cookbook is the tips. There are Marinating tips to help you prep your meal and Food Safety and Hygiene tips to keep you safe. The Tools Of The Trade section will help you pick the right utensils and other barbeque tools for your needs. The Grilling Info section discusses both Gas and Charcoal Grills as well as Grill Pans and the Cleaning section helps you keep them looking like new. The last but I feel most important tips section is the Handy Hints For Meat And Fish which will help you with general ideas for grilling Chicken and Duck, Red Meat and Pork and even Fish and Shellfish.

Enjoy this recipe from Grill!

Blackened Halibut

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Crispy heat A hot grill coupled with a crispy, 'blackened' crust adds a fiery, Cajun touch to halibut. New Orleans chef Paul Prudhomme is to thank for putting 'blackening' on the culinary map.

Ingredients

• 4 halibut fillets 7oz (200g) each
• olive oil for brushing
• 1 lime quartered

For the rub:

• 1 tsp salt
• 1 tsp thyme dried
• 1/2 tsp oregano dried
• 1/2 tsp cayenne pepper
• 1/4 tsp hot paprika
• 1/2 tsp black pepper freshly ground
• 1/2 tsp fennel seeds toasted and roughly chopped
• salt to taste
• pepper to taste

• Salt and pepper to taste

Instructions

• Combine the ingredients for the rub in a small bowl. Place the halibut fillets in a shallow baking dish and brush with oil. Pat the rub all over the fish. Season with more salt and pepper. Cover and chill for up to 1 hour, in the refrigerator.
• Preheat the grill or grill pan to hot. Brush the grill bars well with oil. Grill the fillets for 2-21/2 minutes on each side until charred and just cooked through. Serve immediately with a squeeze of lime.

Notes

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