1 cup of chopped herbs (I used about a handful each of purple basil, green basil, cilantro and mint but you can use ½ cup green basil and ½ cup cilantro to keep it simple)
2 tsp of lemongrass root, sliced thin
4 garlic cloves, minced
½ orange, juiced plus 1 tsp of zest
½ lemon, juiced plus ½ tsp of zest
½ lime, juiced plus ½ tsp of zest
¼ cup extra virgin olive oil
1 tsp kosher salt
Remaining halves of citrus, sliced for garnish (optional)
Instructions
Clean the halibut steak and place it in a large baking dish
Mix the chopped herbs, lemongrass citrus, olive oil and salt together
Pour mixture over the halibut making sure to coat on both sides and allow to marinate for no more than 10-15 minutes
Heat your grill or grill pan over med-high heat
Brush the marinade off of the halibut on both sides and place it on the grill (reserve the marinade)
After about 2-3 minutes, turn the halibut 90 degrees on the same side and allow it to cook for an additional 2-3 minutes before repeating this process on the other side. This is how you can achieve the nice cross-hatch pattern, if you want. Otherwise, just cook it on one side for about 5 minutes and do the same on the other.
While the halibut is grilling, pour the herb marinade into a small saucepan and boil for 1-2 minutes.
The fish is cooked when the internal temperature is about 145 degrees or you are able to flake the meat easily with a fork
Remove to serving tray and pour the herb marinade on top.
Garnish with sliced citrus, serve and enjoy!
Recipe by Jackie Ourman at http://jackieourman.com/citrus-and-herb-marinated-halibut-steak/