On my quest to eat less red meat (down to once every two weeks), I had a void to fill.  And while I could have just simply filled it with the likes of chicken and pork, I decided that fish seemed to be great alternative.  Salmon was the usual suspect, but it got boring quick.  I also gave tuna a chance,  but the thought of mercury poisoning wasn’t quite appetizing.  For some time, Alaskan Cod was my fish of choice, but now I’m on to wild Alaskan Halibut.  It definitely can hold it’s own on the grill, yet the meat is mild, moist, and not too tough or flaky.  I also like that it doesn’t take much seasoning to bring out it’s flavor.  Just a bit of salt and pepper will do.

Ingredients:

6oz halibut steak, about an inch thick
canola oil
salt
pepper

Give the fish a good greasing with canola oil and sprinkle salt and pepper on both sides.  Grill each side on medium heat for about 4 minutes or until the color turns opaque throughout.  And make sure to flip only once!  Drizzle with lemon juice and serve.