This was good. We had a blizzard today so had to make this on the stove. Wished I would have made it on the George Foreman though, I think the tenderloin would have been more tender. I marinated for about 7 hours. Made for Best of Cookbook 2011.
I rated this 5 starts for being a very tasty, very easy and very low risk way to prepare an expensive cut of fish. I've never made halibut filets before, and after searching though a number of recipes decided on this one. What a great choice. Even the thirteen year old who doesn't eat fish loved it! Changed nothing in the recipe.
As a side, we had one filet left, so I tried the Mexican Ceviche recipe with it, and that was a hit, as well! http://www.food.com/recipe/mexican-ceviche-8899
This was really good. We had 2 small halibut fillets and 2 small saratoga ribeyes. We marinaded for a just over an hour and the flavor was absolutely delicious.
Excellent! I found fresh halibut filets that were quite thick, so we just split a steak, which was just enough for us (I cut the recipe down to serve two). Great flavors and I grilled outdoors, even though it was cold and wet. Very easy recipe to make. I made the marinade ahead of time, as suggested. Will be making this again. Made for ZWT 7.