Unique recipes for Alaskan Halibut

Mixed Grill

Mixed Seafood Grill- serves 6

Suggested sides- oven roasted crispy potatoes and salad- I made arugula and avocado salad

  • 1 pound of halibut fillets- cut into portion sizes
  • 1 pound of king salmon fillets- cut into portion sizes
  • 1 pound of shell on shrimp- wild caught if possible- cleaned and leave shells on
  • 12 large scallops
  • 6 calamari tubes- cleaned and rinsed
  • 3 slices of thick sliced smoked bacon
  • creole seasoning ( I make my own but any from the grocery store will do), fresh lemons, coarse kosher salt, and freshly ground white pepper, extra virgin olive oil

Liberally sprinkle creole seasoning on cleaned shrimp in their shells- let set for 30 minutes.  Make skewers of the scallops and alternate with 2-3 inch cut pieces of the bacon- put 4 scallops per soaked wooden skewer.  Salt and pepper the scallop skewers and squeeze fresh lemon juice on them- then lightly dress with olive oil.  Let set 30 minutes.  For the halibut and salmon and calamari- use salt and pepper and zest a lemon and then squeeze the juice on the fillets- then lightly dress with olive oil (You must be ready to fire the fish after 30 minutes of putting the lemon juice on the fish or else the juice will cook the fish- if done 30 minutes before cooking though, the fish is tenderized and has a beautiful lemon flavor)

This meal is a lesson in timing- so have the table set, the wine chilled, the sides ready and everyone ready for eating before you start.  I grilled over mesquite wood- when the coals are hot, grill the salmon and halibut until almost opaque-if you use a thermometer then pull at 120. Start flesh side down and only turn once.  Don’t overcook- pull before you think its done and cover with foil.  Then grill the scallop skewers turning once- they take about 3-4 minutes on each side but watch for the opaqueness.  The shrimp and calamari cook very quickly- use a grill pan with holes and cook shrimp until pink  1-2 minutes each side and the calamari cooks very fast- 1-2 minutes each side also- Bring all the fish to the table and serve with fresh lemon wedges.  Enjoy!

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