Grilled Halibut
If you’re looking for a scrumptious source of healthy omega-3 fatty acids, Halibut offers lean, white meat with a mildly sweet taste that plays well with an array of flavors. Satisfy your cravings for seafood with this grilled Halibut served over a bed of couscous and seasoned with a savory sauce featuring a fusion of aromatic Asian-inspired flavors.
Ingredients
O California Organic Extra Virgin Olive Oil
2 fresh Halibut steaks (6 oz each)
Sea salt and freshly ground pepper to taste
2 fresh garlic cloves, thinly sliced
¼ cup Poblano pepper, finely chopped (substitute with a jalapeño pepper if you want more heat)
¼ cup O Orange Blossom Vinegar
¼ cup O Yuzu Rice Vinegar
½ cup O Blood Orange Olive Oil
1 tbsp low-sodium soy sauce
1 tbsp white miso
1 tbsp fresh ginger, grated
1 box Israeli couscous (aka pearl couscous)
½ tsp turmeric
2 tsp toasted black sesame seeds
Optional: 1 cup fresh pea shoots for garnish (microgreens or radish sprouts also work well, see notes below)
Optional: Leaves from 4 sprigs of fresh cilantro for garnish
Instructions
Using a paper towel, grease the grates of a grill with O California Organic Extra Virgin Olive Oil, then heat the grill to 375° F.
While the grill is preheating, prepare the couscous according to package instructions (typically takes about 10 minutes). Then, remove from heat, transfer to a bowl, and cover to keep warm.
Also while the grill is preheating, toast sesame seeds in a dry frying pan over medium heat, stirring often, until seeds start to pop and are fragrant (about 2 – 3 minutes). Remove from heat and set aside.
Brush the Halibut with O California Organic Extra Virgin Olive Oil and season with salt and pepper to taste.
Grill fish for about 5 – 7 minutes on the first side. Then, brush again with extra virgin olive oil, flip, and grill on the other side until the internal temperature reaches 145° F or until the fish turns opaque and begins to flake.
While the fish is grilling, combine garlic, Poblano peppers, O Orange Blossom Vinegar, O Yuzu Rice Vinegar, O Blood Orange Olive Oil, soy sauce, white miso, and ginger in a non-reactive bowl. Mix well.
Remove fish from the grill.
In two shallow bowls, place 1½ cups of couscous each. Arrange a Halibut steak over the couscous in each bowl.
Spoon the sauce over the fish and let it spill over onto the couscous. Allow the sauce to settle briefly for the flavors to absorb.
Sprinkle with toasted sesame seeds and garnish with pea shoots (or greens) and cilantro if desired.
Notes
Decorating this dish with green garnishes gives it that gourmet look and an extra dose of essential nutrients. Along with cilantro, pea shoots are our favorite garnish and are often available at spring farmers markets. Fresh microgreens and radish sprouts are excellent alternatives and all options are beautifully beneficial!
Grilled Halibut
If you’re looking for a scrumptious source of healthy omega-3 fatty acids, Halibut offers lean, white meat with a mildly sweet taste that plays well with an array of flavors. Satisfy your cravings for seafood with this grilled Halibut served over a bed of couscous and seasoned with a savory sauce featuring a fusion of aromatic Asian-inspired flavors.
Ingredients
O California Organic Extra Virgin Olive Oil
2 fresh Halibut steaks (6 oz each)
Sea salt and freshly ground pepper to taste
2 fresh garlic cloves, thinly sliced
¼ cup Poblano pepper, finely chopped (substitute with a jalapeño pepper if you want more heat)
¼ cup O Orange Blossom Vinegar
¼ cup O Yuzu Rice Vinegar
½ cup O Blood Orange Olive Oil
1 tbsp low-sodium soy sauce
1 tbsp white miso
1 tbsp fresh ginger, grated
1 box Israeli couscous (aka pearl couscous)
½ tsp turmeric
2 tsp toasted black sesame seeds
Optional: 1 cup fresh pea shoots for garnish (microgreens or radish sprouts also work well, see notes below)
Optional: Leaves from 4 sprigs of fresh cilantro for garnish
Instructions
Using a paper towel, grease the grates of a grill with O California Organic Extra Virgin Olive Oil, then heat the grill to 375° F.
While the grill is preheating, prepare the couscous according to package instructions (typically takes about 10 minutes). Then, remove from heat, transfer to a bowl, and cover to keep warm.
Also while the grill is preheating, toast sesame seeds in a dry frying pan over medium heat, stirring often, until seeds start to pop and are fragrant (about 2 – 3 minutes). Remove from heat and set aside.
Brush the Halibut with O California Organic Extra Virgin Olive Oil and season with salt and pepper to taste.
Grill fish for about 5 – 7 minutes on the first side. Then, brush again with extra virgin olive oil, flip, and grill on the other side until the internal temperature reaches 145° F or until the fish turns opaque and begins to flake.
While the fish is grilling, combine garlic, Poblano peppers, O Orange Blossom Vinegar, O Yuzu Rice Vinegar, O Blood Orange Olive Oil, soy sauce, white miso, and ginger in a non-reactive bowl. Mix well.
Remove fish from the grill.
In two shallow bowls, place 1½ cups of couscous each. Arrange a Halibut steak over the couscous in each bowl.
Spoon the sauce over the fish and let it spill over onto the couscous. Allow the sauce to settle briefly for the flavors to absorb.
Sprinkle with toasted sesame seeds and garnish with pea shoots (or greens) and cilantro if desired.
Notes
Decorating this dish with green garnishes gives it that gourmet look and an extra dose of essential nutrients. Along with cilantro, pea shoots are our favorite garnish and are often available at spring farmers markets. Fresh microgreens and radish sprouts are excellent alternatives and all options are beautifully beneficial!
Grilled Halibut
If you’re looking for a scrumptious source of healthy omega-3 fatty acids, Halibut offers lean, white meat with a mildly sweet taste that plays well with an array of flavors. Satisfy your cravings for seafood with this grilled Halibut served over a bed of couscous and seasoned with a savory sauce featuring a fusion of aromatic Asian-inspired flavors.
Ingredients
O California Organic Extra Virgin Olive Oil
2 fresh Halibut steaks (6 oz each)
Sea salt and freshly ground pepper to taste
2 fresh garlic cloves, thinly sliced
¼ cup Poblano pepper, finely chopped (substitute with a jalapeño pepper if you want more heat)
¼ cup O Orange Blossom Vinegar
¼ cup O Yuzu Rice Vinegar
½ cup O Blood Orange Olive Oil
1 tbsp low-sodium soy sauce
1 tbsp white miso
1 tbsp fresh ginger, grated
1 box Israeli couscous (aka pearl couscous)
½ tsp turmeric
2 tsp toasted black sesame seeds
Optional: 1 cup fresh pea shoots for garnish (microgreens or radish sprouts also work well, see notes below)
Optional: Leaves from 4 sprigs of fresh cilantro for garnish
Instructions
Using a paper towel, grease the grates of a grill with O California Organic Extra Virgin Olive Oil, then heat the grill to 375° F.
While the grill is preheating, prepare the couscous according to package instructions (typically takes about 10 minutes). Then, remove from heat, transfer to a bowl, and cover to keep warm.
Also while the grill is preheating, toast sesame seeds in a dry frying pan over medium heat, stirring often, until seeds start to pop and are fragrant (about 2 – 3 minutes). Remove from heat and set aside.
Brush the Halibut with O California Organic Extra Virgin Olive Oil and season with salt and pepper to taste.
Grill fish for about 5 – 7 minutes on the first side. Then, brush again with extra virgin olive oil, flip, and grill on the other side until the internal temperature reaches 145° F or until the fish turns opaque and begins to flake.
While the fish is grilling, combine garlic, Poblano peppers, O Orange Blossom Vinegar, O Yuzu Rice Vinegar, O Blood Orange Olive Oil, soy sauce, white miso, and ginger in a non-reactive bowl. Mix well.
Remove fish from the grill.
In two shallow bowls, place 1½ cups of couscous each. Arrange a Halibut steak over the couscous in each bowl.
Spoon the sauce over the fish and let it spill over onto the couscous. Allow the sauce to settle briefly for the flavors to absorb.
Sprinkle with toasted sesame seeds and garnish with pea shoots (or greens) and cilantro if desired.
Notes
Decorating this dish with green garnishes gives it that gourmet look and an extra dose of essential nutrients. Along with cilantro, pea shoots are our favorite garnish and are often available at spring farmers markets. Fresh microgreens and radish sprouts are excellent alternatives and all options are beautifully beneficial!
You may also like...
Join Our Newsletter!
sign up for product launches, recipes and more.
Join Our Newsletter!
sign up for product launches, recipes and more.
Join Our Newsletter!
sign up for product launches, recipes and more.