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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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The citrus marinade used in this recipe is made with sprigs of fresh marjoram. One or two hours of marinating is all that is required: a longer period affects the texture of the fish. Ingredients:
1/2 cup fresh grapefruit juice |
1/4 cup olive oil |
2 teaspoons chopped fresh marjoram |
1/2 teaspoon salt |
1/8 teaspoon ground black pepper |
4 (8 ounce) steaks halibut |
4 sprigs fresh marjoram, for garnish |
Directions:
1. Mix together grapefruit juice, olive oil, 2 teaspoons marjoram, salt, and pepper, in a shallow glass dish. Add fish, turn once to coat both sides, then cover dish. Refrigerate 1 to 2 hours, turning once or twice.
2. Preheat barbecue or gas grill.
3. Reserve marinade, and place fish in lightly oiled wire basket. Place fish 4 to 6 inches above hot coals. Grill for 10 to 12 minutes, turning once and brushing twice with reserved marinade, until steaks are barely opaque in thickest part. Arrange on a platter, scatter grapefruit sections around steaks, and garnish with sprigs of marjoram.
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