A Simple Recipe for Planked Halibut with Roasted Baby Bok Choy

My dad was a portly German fellow and a helluva fisherman. He taught me how tie a snell knot, hook a squirming leech, and fillet a walleye. Among his favorite fish to eat was Alaskan halibut. Spring marks the start of halibut season, and it’s time to clean the grill and fire it up. Here’s a simple, planked halibut that I cooked to christen the season and reminisce about a particularly good fisherman.

Girl Fillets 150-Pound Halibut in Under 7 Minutes

Planked Halibut for Two
1 aromatic, pre-cut plank (cedar or alder) soaked in water 30 min. to 2 hours
2 5-ounce fresh halibut steaks, or thereabouts
1 tablespoon fresh dill
diced plum tomato with seeds removed
olive oil drizzle
2 tablespoons melted butter
lemon slices
sliced red onion, or granulated onion
salt
pepper

Marinate halibut with olive oil, butter, diced tomato, and dill for 30 minutes to 1 hour. Remove from marinade, place on the soaked, lightly oiled plank. Sprinkle with onion and top with thin slices of lemon. Place the planked fish in the center of a preheated 400-degree grill and shut the lid. Check it in about 10 minutes. Cook until fish changes from translucent to opaque, or until you like it best.

Typically, I keep the herb blend to a minimum when planking halibut, preferring to let the meat and soft smokiness speak for themselves.

You might also like: Bacon-Wrapped Halibut and Blacktail Deer Skewers

baby-bok-choy-recipe

Roasted Baby Bok Choy Side
3 heads baby bok choy, rinsed and halved
3 slices red onions
3 cloves garlic, peeled and chopped
6 thin slices lemon
olive oil
salt and pepper
¼ cup grated Parmesan-Reggiano

Toss halved bok choy with olive oil, onion, garlic and salt and pepper to taste. Spread on a baking sheet and place in preheated 450-degree oven face down for about 10 minutes. Using tongs, flip over and roast another 5 minutes. Sprinkle on Parmesan cheese and roast another 5 minutes, or until leaves are slightly crispy and cheese is bubbly.