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Grilled Halibut with Watermelon Sauce

September 3, 2013

Farmed halibut is widely available on PEI, with a facility in Victoria-by-the-Sea recently expanding. But wild halibut is another question. The local season lasts an entire 12 hours, during which time fishermen head out to land as many as they can.

Last week I came upon one such fisherman selling his halibut filets from the back of his truck. This was maybe 36 hours after the fish were caught so they were still nice and fresh.

The sauce features the unlikely combination of watermelon, chili and garlic. This is a fantastic summer recipe that I would use on any kind of whitefish, even chicken or pork. I can take none of the credit for this. It’s another recipe from the excellent cooking class I took with chef Larry Devries through Assiniboine Community College many years ago.

You can grill, broil or bake your halibut. I prefer it cut into steaks, especially for grilling purposes, but was not about to complain.

Halibut with Watermelon Sauce

Grilled Halibut with Watermelon Sauce

4 halibut steaks or 1-2 small or medium-sized filets (about 2 pounds)
Olive oil
Salt and pepper
Flesh from about 1/2 of a medium-sized seedless watermelon (enough to make about 4 cups once puréed)
Shallot, minced
Juice and zest of 1 lime
1 tbsp chili-garlic sauce (adjust to taste)
1 cup white wine
4 tbsp butter

Watermelon1. Purée watermelon in a food processor. Then simmer in a saucepan over medium-high heat until liquid is reduced by half. Add the shallot, lime juice and zest, chili sauce and wine and reduce by half once again.

2. Meanwhile, sprinkle the halibut with a pinch of salt and set aside on a layer of paper towel for five minutes. Afterwards, pat the fish dry, then brush with oil and season with salt and pepper. If using a filet rather than a steak I would grill the fish on a layer of tinfoil. Grill about three minutes per side, until the flesh flakes easily. (Remember you can broil or bake the fish if a grill isn’t available.) Watermelon Sauce

3. To finish the sauce, add the butter and stir until it melts.

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From → Food, Recipes

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  1. Nut-crusted halibut with vichyssoise | Mussel Beach

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