Grilling fish and seafood can seem like a challenging task, and there is a few things to keep in mind. Enough heat is important for both gas and charcoal grills. A hot grill quickly sears fish and seals in the natural juices. Keep the halibut cold until you are ready to grill and gently add oil and season with salt and pepper.
Season or marinate the halibut as desired and keep it refrigerated until ready to grill.
Preheat the grill and pile the charcoal to one side / set the burners to medium to create indirect heat.
If marinated, wipe off the marinade and brush with oil and season with salt and pepper.
Place the halibut on the grill, skin side up before turning it over to finish (slightly translucent in the centre, 45-48 °C).
Remove from grill and cover until serving (3-5 minutes).
