Grilled Halibut Escabèche

Serves: 4
Total Calories: 254


1 1/2 to 2 pounds halibut steaks fillet
salt and ground black pepper to taste
2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 tablespoon chopped garlic fresh or jarred organic
1/4 teaspoon dried thyme
Large pinch of crushed red pepper flake
1 cup orange juice
1/3 cup lime juice, fresh or bottled organic


Heat a grill to high. Season the fish with salt and pepper and coat with 1 tablespoon of the oil. Grill until marked on both sides and still raw in the center. Set aside.

Heat the remaining tablespoon of oil in a skillet over medium-high heat. Add the onion and sauté until tender. Add the garlic, thyme, and crushed red pepper stir to heat through. Add the juices and heat to boiling season with salt and pepper. Place the fish in the boiling liquid, remove from the heat, cover, and let rest for 5 to 10 minutes, depending on the thickness of the fish. When done the fish will flake to gentle pressure. Serve portions of fish with some of the onion and liquid. It can be chilled and served cold or at room temperature.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 254
Calories from Fat: 60

This Grilled Halibut Escabèche recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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