Selecting: Halibut can get as big as nearly 500 pounds, but is typically harvested at about 50 to 100 pounds. The smaller the halibut the better the fish will be. Chicken Halibut is the smallest, at about 10 pounds and is the best you can get. Of course the better the fish the more expensive it will be. When selecting fresh halibut look for fish with a fresh odor (doesn't smell fishy), firm meat and a wet appearance. If you buy frozen raw halibut it must be frozen solid. If you can dent it, don't buy it.
Grilling: The biggest trick to grilling halibut right is to make sure you oil your cooking grate before you start. Once fish starts to stick you can get into a lot of trouble. This is particularly true of fillets. Steaks, cut across the grain of the meat, hold together a lot better and make your grilling much easier. If you choose fillets, be very gentle and keep the surface oiled to avoid sticking. A grilling basket or fish basket can make the job a lot easier.
Marinating: If you choose to marinade your halibut before you grill, use a mild marinade and keep the marinating time low. Strongly acidic marinades can breakdown the meat making it difficult to grill. Dry rubs and bastes work very well with halibut. Because of the mild flavor you don't need much flavor to enhance the fish.
Timing: The grilling time on halibut is pretty short so keep a close eye on it to avoid over cooking. A 1-inch halibut steak will grill up in about 10 minutes over a medium high heat. Thinner cuts and fillets can cook in as little time as 6 minutes. Turn once during the cooking to avoid having the halibut fall apart while cooking. Keep the heat high and watch for burning.
Halibut is ready to eat when the meat is opaque to the middle. If you look at the raw fish you will notice that it has a glossy sheen and a kind of transparent or translucent appearance. Once this characteristic is completely gone the fish is ready. You can also tell it's done when the meat flakes easily with a fork. Whether it's a fillet or a steak you should be able to flake the meat apart all the way through when you serve it. Keep a fork or similarly pointed tool handy while grilling so you can test for doneness. If you have a thermometer look for a temperature of 145 degrees F. (63 degrees C.)
Properly cooked and seasoned, halibut is one of the most versatile foods you can cook. Try substituting it in your favorite recipes and you can literally double your menu options. Grilled halibut is great as kebabs, in tacos or enchiladas, on salads or sandwiches or all by itself.
