Chili Rosemary Halibut

By Dane Feldman

Photo by Dane Feldman.

Unfortunately, because halibut hails from the North Pacific, it can be rather difficult to find it at a reasonable price–or at all–in the Northeast. I say that this is unfortunate mostly because it is one of the few kinds of fish I truly enjoy eating cooked. Of course, if you know me, this automatically excludes sushi (I love sushi).

Halibut is meaty, not at all slimy, and rather adaptable. This recipe is light, with a subtle dry heat that it perfect for the warmer months.

What you’ll need:
1 1/2 lbs halibut steaks
1 sprig fresh rosemary
1 tbsp olive oil
1/2 tsp chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp Spanish smoked paprika
1/4 tsp turmeric, ground
Juice of 1/2 lemon
Juice of 1/2 clementine
1/4 cup dry white wine
Black pepper

In a small bowl, whisk together the olive oil, spices, juice, and wine. Crack in black pepper to taste and pour over the fish to marinade.

Add the sprig of rosemary and let sit for an hour.

Then, place the fish on aluminum foil and grill on medium heat for seven minutes per side. Pour any leftover marinade over the fish to serve.