Grilled Fish Steaks

Grilled Fish Steaks is a gluten free, dairy free, and pescatarian main course. One serving contains 534 calories, 32g of protein, and 44g of fat. This recipe serves 2 and costs $6.41 per serving. The Fourth Of July will be even more special with this recipe. If you have dried basil, olive oil, halibut fillets, and a few other ingredients on hand, you can make it. 223 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. It is brought to you by Allrecipes. With a spoonacular score of 95%, this dish is excellent. Try Cajun Grilled Fish Steaks, Grilled Coriander-Crusted Fish Steaks With Gazpacho Relish, and Fish Steaks with olives and capers for similar recipes.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 teaspoon dried basil

1 tablespoon chopped fresh parsley

1 clove garlic, minced

1 teaspoon ground black pepper

2 (6 ounce) fillets halibut

1 tablespoon fresh lemon juice

6 tablespoons olive oil

1 teaspoon salt

Equipment:

bowl

ziploc bags

grill

Cooking instruction summary:

In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley. Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat. Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork. Kitchen-Friendly View

 

Step by step:


1. In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.

2. Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.

3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.

4. Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.


Nutrition Information:

Quickview
534k Calories
31g Protein
44g Total Fat
2g Carbs
38% Health Score
Limit These
Calories
534k
27%

Fat
44g
68%

  Saturated Fat
6g
40%

Carbohydrates
2g
1%

  Sugar
0.24g
0%

Cholesterol
83mg
28%

Sodium
1281mg
56%

Get Enough Of These
Protein
31g
64%

Selenium
77µg
111%

Vitamin K
68µg
65%

Vitamin B3
11mg
56%

Vitamin D
7µg
53%

Vitamin B6
0.97mg
48%

Vitamin E
7mg
48%

Phosphorus
408mg
41%

Vitamin B12
1µg
31%

Potassium
791mg
23%

Magnesium
46mg
12%

Manganese
0.23mg
11%

Vitamin C
6mg
7%

Iron
1mg
7%

Folate
26µg
7%

Vitamin B5
0.63mg
6%

Vitamin B1
0.09mg
6%

Vitamin A
292IU
6%

Zinc
0.71mg
5%

Vitamin B2
0.06mg
4%

Copper
0.07mg
4%

Calcium
34mg
3%

Fiber
0.56g
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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