George Foreman Grilled Halibut Recipe

Halibut has become increasingly popular due to its mild and delicious taste. So if you are still not into it, this George Foreman Grilled Halibut recipe might just be the perfect one for you to get started with it.

How to Cook Halibut Fillets on George Foreman Grill

Halibut doesn’t take a lot of time to be cooked. But if you want it to get nice grill marks you might want to keep it in the center while cooking. If you are worried about overcooking it you can always put it in the oven and finish right after getting those grill marks. Alternatively, some people like to lower the heat (e.g. medium heat) and cook it for a longer period.

When grilling halibut, I usually like to reserve marinade before cooking. That way I can apply it to the fish while I flip them on the grill. It’s always a good idea not to flip too many times.

Ingredients

• 1/2 cup fresh grapefruit juice
• 1/4 cup olive oil
• 2 teaspoons chopped fresh marjoram
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 4 (8-ounce) halibut fillets
• 4 sprigs fresh marjoram, for garnish

Directions

Step 1

Mix together grapefruit juice, olive oil, 2 teaspoons marjoram, salt, and pepper, in a shallow glass dish.

Step 2

Add fish, turn once to coat both sides, then cover dish. Refrigerate 1 to 2 hours, turning once or twice.

Step 3

Preheat your George Foreman Grill with the lid closed for at least 5 minutes. Use high settings if you have it.

Step 4

Reserve marinade, and place fish on the grill.

Step 5

Grill for 10 to 12 minutes, turning once and brushing twice with reserved marinade until steaks are barely opaque in thickest part.

Step 6

Arrange on a platter, scatter grapefruit sections around steaks, and garnish with sprigs of marjoram.