BBQ Halibut Recipe

5 lbs halibut fillets
2 sticks butter
2 onions, sliced
2 tomatoes, diced
2 tbsp pressed garlic
1 lemon
6 tbsp fine white wine, divided
3 tbsp grated parmesan cheese
1 cup fresh mushrooms
2 tbsp butter
Dash of garlic powder

Cut the fillets into serving portions and place on a heavy-duty foil, large enough to fold it over the top and seal. Slice butter. Place butter slices, along with sliced onions, tomatoes, and garlic on top of fillets. Squeeze the juice of a lemon over the top. Sprinkle with 5 tbsp wine and parmesan cheese.

Seal foil over fish and place in preheated barbecue grill. Let the fish simmer over the coals for about 10-12 minutes, then open seal on foil. Cook with foil open for another 8-10 minutes.

The key is to not overcook; let the fish cook just until it loses its shiny translucence and is white throughout.

While fish is cooking on the grill, prepare fresh mushrooms, sauteing them in 2 tbsp butter. Add a dash of garlic powder and a tbsp of wine. Top fish with lightly sauteed mushrooms.

Serve immediately after removing from the grill.

Serves 10-12

Mark Warner
Mark H. Warner was raised in Juneau and he has been fishing the waters of Alaska for more than 30 years. He grew up working with his father developing Doc Warner’s from its earliest days. After getting his Ph.D. in Mechanical engineering, he went to work in the industry where he later completed an Executive MBA. Then in 2010, his father, Doc, offered Mark and his wife, Kristina, the opportunity to move back to Alaska and operate the lodge full-time. Today, Mark has over 25 years of experience with Doc Warner’s. His knowledge and experience teaching people about self-guided fishing in Alaska are now used to create lasting memories for Doc Warner’s guests.
Posted in Halibut Recipes, Recipes, Uncategorized

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