Persian Lime & Coconut Marinade: Halibut Filets

Halibut on the BBQ is one of the best ways to cook halibut - but this recipe takes the flavour to another level without masking the special flavour of halibut.

No halibut? This flavour combo works great on any white fish and seafood like prawns and scallops.

4 Inlet Seafood Halibut filets (8 ounces) cut into 2-inch squares Inlet Seafood is located across the street in Newport Village

16 wooden skewers, soaked for 20 minutes

⅓ cup Olive the Best Coconut White Balsamic Vinegar

½ cup Olive the Best Persian Lime Olive Oil

1 Jalapeño pepper, seeded and chopped

¼ cup fresh cilantro

1 lime, zested

1 piece of ginger, peeled and chopped

Vancouver Island sea salt flakes

fresh ground pepper to taste

Place balsamic vinegar, jalapeño peppers, cilantro, zest and ginger in a blender and blend until smooth.

Add the olive oil and blend until emulsified.

Pour half the mixture into a bowl (reserve the other half for drizzling)

Marinade the fish in bowl for 30 minutes to 1 hour. Discard marinade.

Heat grill to high. Skewer halibut. Grill for 4-5 minutes on each side until just cooked through.

Soon reserved sauce onto platter and top with skewers. Drizzle more on top.

Season with salt and pepper.

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Persian Lime & Coconut Marinade: Halibut Filets