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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This recipe is adapted from Weber's Real Grilling cookbook. You can substitute any firm mild, white, thick fish fillet. Time indicated does not include one hour marinating time. Ingredients:
2 tablespoons fresh lemon juice |
2 tablespoons extra virgin olive oil (plus more for drizzling over finished dish) |
2 teaspoons paprika |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1 teaspoon granulated garlic |
1 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
24 ounces halibut fillets, about 1 inch thick |
Directions:
1. Make the paste: in a small bowl, thoroughly mix all ingredients except halibut fillets.
2. Spread the paste evenly on both sides of the halibut fillets. Cover and refrigerate for 1 hour.
3. Grill over direct heat until the halibut just begins to flake when poked with the tip of a knife, about 6 - 8 minutes, turning once midway.
4. Remove from grill, drizzle each fillet with a little olive oil and serve immediately.
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