Step 1: Ingredients:
1-2 halibut steaks, fresh
salt, pepper or seasonings of your choice (1 used * NORTHWOODS SEASONING)
* NOTE: Begin with Fresh Halibut from your local fish market.
Step 2: NOTE: Northwoods Seasoning
Penzeys Northwoods Seasoning is hand-mixed from: coarse flake salt, paprika, black pepper, thyme, rosemary, granulated garlic and ground chipotle pepper.
Step 3: Directions:
Pre-soak a wood plank for 1 hour, totally immersing the plank in water.
Step 4: Preheat Oven:
Position the oven rack to the second from the top slot of the oven, approximately six inches below the heating element. Then turn the oven on, preheating with a broiler set on LOW for about 10 minutes.
Step 5: Rinse:
Unwrap fish and rinse thoroughly under cold running water.
Step 6: Dry:
Dry halibut completely.
Step 7: Olive Oil:
Using 1 tablespoon of olive oil, lightly coat the entire halibut.
Step 8: Seasoning:
Using 1 tablespoon of olive oil, lightly coat the entire halibut. Season the halibut with seasonings of your choice, mix all these in broiled halibut
making sure to season ALL sides.
Step 9: Into Oven:
Place the halibut onto the pre-soaked plank and place into the oven skin side up.
Step 10: Broiling:
Broil for 5-6 minutes before carefully flipping the halibut over(skin side down) with a thin metal spatula. Continue broiling about 8 minutes longer: the innermost portion of the flesh is no longer translucent… and halibut is easily flaked with a fork.
Step 11: And Out of the Oven:
Remove the halibut from the broiler and wooden plank. Let it rest for 5 to 8 minutes before eating.
Step 12: Lemons:
Slice lemon into thin slices for accompaniment to the halibut.
Experimenting again… I’ve NEVER cooked fish in my life before (I was afraid the house would smell like a can of cheap cat food. So with no recipe to follow, and thoughts in my head… here goes!
I don’t have a grill and I am not into fried foods. I decided to make a “low” broil on a pre-soaked plank. Results, the halibut turned out flaky and moist with delicious flavors!
I hope you give this fast and delicious recipe a try soon!!
Tips on Oven Placement
Most ovens have three racks and the best place to put the fillet is on the top one to expose it to a fast and intense blast of heat. However, if the fish looks like it is about to burn, you can do two things to keep it safe: either, cover the fillet with tin foil to prevent the top from charing, or move it to the middle rack of the oven. Try to avoid putting it on the oven’s bottom rack, as it won’t get the intense blast of heat which is intended when broiling fish.
A good rule of thumb is to broil 4 inches from the heat for 3‒4 minutes per 1/2 inch of thickness. If your fish is 1-inch thick or more, carefully turn it halfway through cooking. You can tell that the filet is finished by pressing on it lightly with a fork. It should flake easily.