This halibut is sweet, smoky, and oh so tasty. Serve with your favorite greens and some crusty bread.
Tip - Don't marinate your shrimp longer than 15-30 minutes unless you want ceviche.
Serves - 4
Total Time - 35 minutes
- 1 lb. Halibut
- Cedar Grilling Planks
- 1 Red Onion, sliced thin
- 1 Tbsp Oil
- 1 Tbsp Butter
- Salt to taste
- 1 Tbsp Dijon Mustard
- 1 Tbsp Mayonnaise
- Heat oil and butter in a skillet over medium heat. Add the onions and partially cover until they start to brown, about 10 minutes. Remove the lid and continue to cook, stirring occasionally until the onions are caramelized, soft, and brown. Set aside.
- Preheat grill to 425˚F.
- Soak grilling planks in warm water for about 15 minutes.
- Mix together the mayo, mustard, and balsamic vinegar in a small bowl.
- Place the halibut onto the grilling plank and brush the mustard mixture liberally over the fish, followed by about half of the caramelized onions.
- Grill the fish with the grill lid closed for 10-15 minutes until the middle of the fish is white and a knife easily slides into the thickest part of the fillet.
- Remove the fish from the grill and serve with the remaining caramelized onions.