Keeping it simple today for one of our family’s favorite proteins: halibut! It was on sale, fresh, and wild so I picked some up to grill. I had no idea what I was going to do with it, but I decided to have some fun and mix and match. I did use some flavor ideas from The Flavor Bible which is a great resource. The fish turned out perfectly and even if I don’t have black garlic, I will make it again.
The black garlic was something I bought on a whim at a store after never seeing it before. I didn’t realize what it was and the first time I used it I wasn’t sure how I felt about it. Then I froze the rest to try it again later. Well, today was that day and I’m glad I had it. It ended an interesting sweetness to the fish.
If you decide to try it, this is an easy dish that came together faster than the grill heated.
Directions for Grilled Halibut with Black Garlic and White Wine
- 1 pound halibut fillets
- Olive oil
- Onion powder
- Garlic powder
- A few cloves black garlic
- 1/4 cup chopped cilantro
- 1/4 to 1/2 cup white wine
- Caramelized onion
Begin by preheating your grill and greasing a sheet of foil large enough to form a packet around the fish. Place the fish in the middle of the foil, then drizzle olive oil on top. Sprinkle salt, pepper, onion powder, and garlic powder on top. Then add the black garlic and cilantro. Begin to form a packet for the fish, then pour in the white wine. Close up the packet most of the way, leaving the top open a bit to vent. Grill for about 10 minutes over medium heat, or until cooked through. Serve with some caramelized onion on top.