Grilled Halibut

Halibut Curry with Chutney

4 servings

From Fish on the Grill, Barbara Grunes and Phyllis Magida

CHUTNEY (can make ahead and refrigerate several days in advance)

2 c. dried apricots (or dried figs, craisins, or other favorite dried fruit)

1 1/2 T. chopped candied ginger

1 c. dark raisins

1/2 lime, sliced thin

1 large onion sliced thin

1 1/2 c. firmly packed dark brown sugar

1/2 c. wine vinegar

3 cloves garlic, minced

1 t. dry mustard

1/2 c. canned tomato sauce

1/2 t. ground cinnamon

1/2 t. each: ground cinnamon, ground allspice, and ground cloves


Curry powder

1/4 c. melted butter

4 7-ounce halibut steaks , or 2 lb. halibut fillet

1. Make chutney: This can be done a few days ahead. Chop apricots or other dried fruit. Combine all the chutney ingredients in a medium-sized heavy saucepan. Simmer for 25 minutes, stirring often, until the mixture blends together and has a thick consistency. Pour the cooled chutney into a covered container and refrigerate until ready to serve.

2. Grill the Halibut: Mix curry powder to taste with the melted butter. Brush halibut with the curry-butter mixture. Cook steaks on prepared grill for 4-5 minutes. Turn halibut steaks with a greased spatula and continue cooking until fish begins to flake, 2-3 minutes. When cooking halibut fillet don't turn the fillet, they can cook fully by having one side exposed. Grill for 15-25 minutes depending on the thickness of the fish. Serve the fish and pass the chutney as a sauce for the halibut.

Halibut Steaks with Tomato-Basil Sauce

4 servings

From Fish on the Grill, Barbara Grunes and Phyllis Magida


2 t. olive oil

1 clove garlic, minced

1 medium onion, minced

2 1/2 c. peeled, diced fresh tomatoes

1/4 t. each: salt and freshly ground pepper

3 T. basil, finely chopped


4 7-ounce halibut steaks

Melted butter

Freshly ground white pepper

1 t. dried basil

1. Make sauce: Heat oil in saucepan and add garlic and onion. Sauté for 3 minutes, stirring often, until vegetables are tender. Add remaining sauce ingredients. Simmer, uncovered, stirring occasionally, for 10 minutes. Place cooled sauce in covered container and store in refrigerator until ready to use. Reheat before serving.

2. Grill halibut steaks: Brush halibut steaks with butter and sprinkle with white pepper and basil. Place halibut steaks on prepared grill and cook for 4-5 minutes. Brush fish again, turn, and continue cooking 2-3 minutes until halibut begins to flake when tested. Arrange on individual plates. Reheat sauce and pass at the table.