Make sure that the grate on the grill is clean before you turn it on. It’s much easier and safer to clean it when it’s cold!
A fillet knife works best for removing the skin, however, any sharp knife will do the job.
Experiment with different seasonings and marinades until you find your favourite. If you have fresh herbs in your pantry, add these to your seasoning or marinade to give the fish a fresh and earthy flavour.
Always be careful when cooking on a grill to avoid burns.
Continue to cook the halibut until it reaches 145 °F (63 °C). Always use metal utensils when cooking on a grill as plastic utensils will melt from the heat.
Halibut tastes best when eaten hot.
If you don’t have an airtight container, use a sealable bag instead. If the halibut has a bad smell or slimy texture after it has been stored, this signals that it has gone off.
If you don’t like garlic, simply leave it out. Use manuka honey for maximum health benefits.
If there are any lumps in the mixture, use the back of the spoon to squash them.
If you don’t have a pastry brush, use a spoon to drizzle the mixture over both sides of the fish instead.
