Good Friday used to be a day of fasting for Christians and while some people still believe in fasting many others maintain their religious adherence to Easter by eating fish on Good Friday instead of meat. So we had a look at our fish recipe book and pulled out a recipe for one of our favourite fish; halibut. Halibut is the largest flatfish in the ocean and is served up as a delicious white fish with a firm, meaty texture.

We recommend that you choose halibut steaks cut from the middle of the fish rather than the tail as the tail is full of bones. Apart from the delicious taste of halibut, its texture and flavour, this fish contains several nutritional benefits. It is low in sodium, fat and calories and rich in several nutrients which are difficult to obtain from food sources making it the ideal fish recipe for the family this weekend.

This fish recipe offers numerous health benefits because halibut is rich in omega-3 fatty acids which provide cardiovascular benefits, and lower cholesterol and triglycerides in the blood. Halibut is a good source of folic acid, vitamins B6 and B12. Regular consumption of halibut has been proven to reduce the risks of developing cancers of the kidneys and colorectal. By decreasing the high blood pressure, the omega-3 fatty acids stimulate the healthy functioning of the brain and prevent osteoporosis too. These are just some of the benefits of this fish recipe.

Fish recipe for grilled halibut steaks

Ingredients

  • 3 tbsps chicken stock
  • Juice of ½ lemon
  • Lemon wedges
  • 1 tablespoon fresh rosemary, chopped
  • Salt and pepper, to taste
  • 4 halibut steaks
  • Asparagus tips

 

Directions

In a bowl, mix the chicken stock with the lemon juice and the rosemary. Add the halibut steaks to the mix and lease to marinade. Heat the grill oven. Season the steaks with salt and freshly ground black pepper. Grill the fish, skin facing down & cook on a medium heat for 5 minutes on each side. Meanwhile, steam the asparagus tips for 6-8 minutes.

Serving Suggestion

Serve the fish steak on a bed of asparagus with the fresh lemon wedges.

Blog Post by Claire Jackson