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BBQ-cooked Halibut in Spinach-Cream Sauce

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BBQ-cooked Halibut in Spinach-Cream Sauce
Cooked in a pan on the grill, the fish and the sauce acquire a nice smokey flavor. For this recipe you will need a charcoal grill with a tight-fitting lid and soaked wood chips (e.g. Mesquite).
  • 2 lbs / 900g Halibut fillet
  • ¼ cup / 60ml olive oil
  • 1 lb / 450 g spinach leaves
  • 1 medium onion, finely chopped
  • ¼ tsp salt
  • 2 cloves garlic, finely chopped
  • handful of yellow bell pepper, finely diced
  • 1 cup dry white wine
  • ½ cup / 120ml sour cream
  • salt and freshly ground pepper to taste
  • Light grill, wait until charcoal is ready.
  • Season halibut fillet with freshly ground pepper
  • Set large pan on charcoal grill, heat up, add olive oil
  • Add chopped onion. Cook until soft and translucent.
  • Add bell pepper and garlic. Cook for 1-2 minutes.
  • Add salt, spinach and white wine, cook for 1-2 minutes, then place fish in pan.
  • Put a few soaked wood chips on the grill and close the lid.
  • Reduce heat by adjusting air flow.
  • Smoke-cook until the fish is done, ca. 15 minutes.
  • Remove fish from pan, be careful that it doesn't break.
  • Cook spinach until most of the liquid has evaporated. Stir in sour cream.
  • Adjust seasoning with salt and pepper
  • Serve the fish together with the spinach.
  • Preparation time ca. 60 minutes
  • Yields 6 servings
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