I hope you enjoyed my last Grilling Recipe Guest Post about Grilling Veggies. Grilling is a fun activity for me during the summer months for a few reasons; its an healthy alternative, fun to experiment and grill with new foods and it keeps the kitchen cleaner (Melissa appreciates that, too)!
My next grilling recipe is Halibut and Butternut Squash:
*** Before grilling the Halibut, I prepared the Butternut Squash.
1) Use a potato peeler to remove the outside skin and then cut slices about .125” – .1875” thick with a tolerance +/- .0625 (a bit of some engineering talk). Butternut Squash is a bit hard so you will want to put the pieces in a microwavable plastic container with plastic wrap with ventilation holes and place it in the microwave for about 4-5 minutes to get the Butternut Squash soft before grilling it.
2) Get out some olive oil and brush on each side so that they do not stick to the grill. Generously season them with some salt.
3) These will take longer to grill, so put these on the grill before the Halibut. (If you have a grill that you can control the burners, set the heat under the Butternut Squash to medium. )
Now for the Halibut
I went to the local store and got some advise from the butcher as to which kind of fish would be good to grill and he recommended Halibut. Halibut is sweet and mild in fish flavor, which is perfect for me as I do not like a fishy flavor.
1) To Season the Halibut: I used a Lemon Pepper seasoning that the butcher at my local store suggested which I generously coated the fish.
3) With the heat turned up HIGH, place the fish on the grill and close the lid for 2-3 minutes, turn the fish 45 degrees and close the lid for another 2-3 minutes. Be very gentle when turning or flipping the fish, it can easily break apart.
*** This would be a great time to flip your Butternut Squash to make sure they are getting some of the grill marks on both sides. It is important that you watch these and if the edges of the Butternut Squash start to turn black, then you should take them off.
4) You will then turn the fish over and grill it covered for another 2-3 minutes. Yes, you guessed it, you then turn the first 45 degrees and left it on there for about 4-5 minutes to make sure the fish was done.
5) Is It Done: If you have a thermometer, you will want to reach a temperature between 145 and 150 degrees. A good way that I learned when the fish is done is when the fish becomes flaky.
This meal turned out great! I was very impressed with how tender and juicy the fish was. Over all it was a very healthy meal that took a bit of time to prepare but kept the kitchen nice and cool with out turning on the stove or oven. The Butternut Squash was very tasty as well.
What other types of fish have you tried on the BBQ?
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