Cecconi’s Grilled Alaskan Halibut
Course
Dinner
Servings
Prep Time
1
5
minutes
Cook Time
Passive Time
10
minutes
30
minutes
Servings
Prep Time
1
5
minutes
Cook Time
Passive Time
10
minutes
30
minutes
Ingredients
7
ounce
Alaskan Halibut with skin on
with skin on
1
teaspoon
lemon zest
1/2
teaspoon
thyme
2-3
parsley leaves
1/8
teaspoon
black pepper
1
tablespoon
extra virgin olive oil
sea salt
to taste
1
pinch
smoked salt
4
stems rainbow chard
1
clove
garlic
sliced
1/2
Fresno chili
1
fillet cured anchovy
Instructions
1. Marinate the halibut with lemon zest, fresh thyme, parsley, black pepper, and extra virgin olive oil for 1/2 hour previous to grilling.
2. Season the skin with sea salt and a pinch of smoked salt so it becomes dry and crispy.
3. Place the halibut on the grill skin side down until the skin looks crispy but not burned. Approximately 2 minutes each side.
4. Turn the halibut 90 degrees to great a criss-cross pattern. (Grill additional 2 minutes.)
Chard preparation
Separate leaves and stem
Blanch leaves for approximately 1 minute. Blanch stem for approximately 2 minutes.
Saute rainbow chard with garlic, chili, and anchovies for about 1 minute. Be careful not to burn garlic and chili. Serve with halibut.