GRILLED HALIBUT CHOPS
We receive fresh halibut three to four times a week at Scoma’s Fish Receiving Station, where we clean and fillet it for our kitchen. The halibut chop actually consists of the bone and flap of meat which is just behind the operculum (gill cover) and below the pectoral fin. The meat is extremely tender and flavorful because it comes from an area near the belly which is rarely overworked. When preparing this at home, be sure to ask the fishmonger to do this cut, as there are only two chops per fish and the fishmonger must have the whole fish to work with to get this cut.
(Serves two)
Prep time: 20 minutes
Cook time: 15 minutes
INGREDIENTS
2 – Halibut chops (8 ounces each)
Halibut herb marinade
1 lemon sliced in wedges
PROCEDURE
Typically, Pacific halibut season runs from mid-March to early November. Halibut is the largest of the flatfish, very similar to flounder, but much larger. Its mild, flakey, white flesh can be prepared a numerous different ways, but we have found that grilling over an open fire is the best way to cook this great tasting fish.
The halibut we use comes from the chilly Pacific waters off Alaska or Western Canada – the colder the water, the higher the fat content, which makes for a better tasting fish.
We receive fresh halibut three to four times a week at Scoma’s Fish Receiving Station, where we clean and fillet it for our kitchen. The halibut chop actually consists of the bone and flap of meat which is just behind the operculum (gill cover) and below the pectoral fin. The meat is extremely tender and flavorful because it comes from an area near the belly which is rarely overworked. When preparing this at home, be sure to ask the fishmonger to do this cut, as there are only two chops per fish and the fishmonger must have the whole fish to work with to get this cut.
Marinade
1/2 cup extra virgin olive oil
1 teaspoon cracked black peppercorns
1/2 teaspoon Worcestershire Sauce
1 teaspoon fresh thyme, chopped
1/2 teaspoon fresh dill, chopped
1 bay leaf
1 teaspoon fresh chives, chopped
1/2 teaspoon fresh rosemary needles, chopped
1 teaspoon fresh parsley, chopped
1/2 teaspoon kosher salt
PROCEDURE:
- Combine all ingredients and mix well. Place chops flat in a non-aluminum dish and pour over marinade. Make sure marinade covers entire chop. Cover dish with plastic wrap and refrigerate overnight or at least two to three hours.
- About 10 minutes prior to grilling, use a paper towel to wipe off excess oil and herbs. With the grill at a medium-high heat, gently place the chops on the grill and cover.
- Cook for 5-7 minutes on one side, then gently and carefully turn over the chop and finish cooking for 3-5 minutes.
- Serve on top of garlic mashed potatoes and sautéed Swiss chard or fresh spinach. Garnish with lemon wedges.
WINE SUGGESTIONS
A full bodied California Chardonnay, such as Summerland, Hess Sus’kol Vineyard or Domaine Chandon.