Nights like this mean that I am in and out of the kitchen in well under half an hour. Prep a salad or skillet of rice to eat with it and dinner is served.
Halibut is the least “fishy” of any fish I’ve tried and my whole family eats it happily. We are lucky enough to still have a few pounds of halibut stashed in the freezer, so I thawed some for dinner last week.
I marinated it using the last of the fresh herbs in the house and a sprinkling of dry ones as well. Feel free to mix and match according to what you have on hand.
While my oldest two boys wouldn’t declare this a favorite, they ate it without complaint. This is a big deal for two small boys who have recently declared themselves to no longer be fans of fish. Those of us who enjoy fish thought this was delicious.
Lemony Garlic and Herb Halibut
- 1 1/2 lbs halibut or the fish of your choice
- 4 cloves garlic minced
- 3/4 cup olive oil
- 1/4 cup fresh lemon juice this was the juice of 1 medium size lemon
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- Optional: 1/4 teaspoon cayenne this won't add much heat, it is added for flavor
- 2 tablespoons Italian parsley leaves chopped small
- 1 tablespoon fresh basil minced or 1 teaspoon dried basil
- 1 tablespoon fresh rosemary leaves or 1/2 teaspoon ground rosemary
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- Place all the marinade ingredients in a large ziploc bag and shake or squeeze to mix. Add the fish to the bag and then seal it, removing as much air as possible. Gently squeeze to make sure all pieces are covered in the marinade. Lay the bag flat in the refrigerator and allow it to marinate for an hour or two.
- Preheat the oven to broil. Line a large baking sheet with foil and then transfer the fish to the baking sheet. Broil for 8-10 minutes, depending on the thickness of your fillets. The fish should be firm and almost flaking. Be careful not to overcook and dry it out. Let it rest on the counter for a few minutes prior to serving. Enjoy!