Ken with two keeper halibut
Halibut on Foil with Butter and Garlic topped with Fresh Grated Parmesan Cheese (cheese is optional):
In Baja, besides motorcycling, there is the fishing and believe me it’s world class. Both coasts, the Pacific and the Sea of Cortez, offer year round fishing with literally hundreds of different species to catch.
But if you find yourself in the estuaries of the Pacific, get yourself over the shelf of a sloping sandbar in about eleven feet of water, and you can catch halibut almost any time of the year. Some months are better than others but fresh halibut is our favorite. These are California Halibut and keepers for us weigh around 6 pounds but can grow up to 35.
Our dear friends, Tom and Candy Lanza, created this dish years ago. And we stole it without shame! My wife, Tammy, has made this recipe a tradition in our family. You can cook these delicate filets in a pit filled with coals on a lonely beach or in a BBQ on your back patio back in civilization.
Out of all the ways to cook this divine fish, we feel this is the tastiest and the easiest method after a long day out adventuring, especially down in Playa de Estero, where the halibut are plentiful.
Depending on size of the halibut, 1 to 1 ½ fillets per person. Left overs will not go to waste!
A couple of sheets of aluminum foil
Fresh halibut filets (1 ½ per person)
Garlic salt to taste
1 stick of real butter
Fresh grated parmesan cheese (optional)
Filet a fresh Halibut and put on plate
Pat down the Halibut with paper towels, put back in frig or ice chest to keep chilled
Heat up BBQ (charcoal or gas) to piping hot but leave the top open or off (closing the lid will end with poached fish not crispy)
Lay out aluminum foil with the edges turned up to catch and hold the butter (double layer of foil recommended)
Smear a half of a stick of real butter on the foil and be careful not to poke holes in it
Sprinkle liberally with garlic salt on the butter and foil
When the butter is bubbling, lay the filets of halibut on the foil
When the edges of the fillets start to whiten and less pink is visible, gently flip the fillets, smearing more butter on the foil to prevent sticking
(Optional) – Sprinkle with fresh grated parmesan cheese
Cook until flaky and white, no visible pink in the center… poke with spatula edge, the fillet should bounce back when done
Ready to come off the grill!
When you taste this delicacy you know you are living well and so go forth!
Serve with rice and beans or rice and fresh steamed green beans or just by itself!
Life is very good.