Today I pick up some fresh pieces of halibut filet in the supermarket. These days fish has become my favorite grilling material ever since I flipped into a dietary schedule. It is easy to cook, delicious to taste, and what’s more important for me is that it doesn’t put on weight like meat does. Nice choice!



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4 inch-thick halibut fillet
2 tbsp extra-virgin olive oil
1 tsp freshly ground black pepper
1 tbsp fresh lemon juice
1 tbsp finely chopped parsley
1+1 tbsp sliced fresh basil (separated)
1tsp dried dill weed
1 tsp onion powder
1 garlic cloves, crushed
1 tsp salt, or to taste
pepper powder (optional)




In a glass bow, whisk olive oil, black pepper, lemon juice, parsley, fresh basil (1 tbsp), dill weed, onion powder, crushed garlic cloves and salt into a mixture. Put the fillet in to marinate for at least 30 minutes in refrigerator.


Preheat the grill to a high heat and lightly oil the grate.


Take out the fish and drain it off (or with paper towel), then put the fillet on the grate, aside from a direct heat, in case of it being overcooked. Grill the fish until it flakes easily with a fork, which costs about 4 to 5 minutes per side.


Transfer the fillet on a plate, top with remaining basil leaves and spray some pepper powder, if necessary. Serve warm.






To inspire more flavor, you can put the fillet on a soaked wooden board like Alder, after searing it on the grill with beautiful marks. This way retains more moisture and is easy to control the fish on grilling.