The citrus marinade used in this recipe is made with sprigs of fresh marjoram. One or two hours of marinating is all that is required: a longer period affects the texture of the fish.
INGREDIENTS (for 4 servings):
- 1/2 cup fresh grapefruit juice
- 1/4 cup olive oil
- 2 teaspoons chopped fresh marjoram
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 4 (8 ounce) steaks halibut
- 4 sprigs fresh marjoram, for garnish
Mix together grapefruit juice, olive oil, 2 teaspoons marjoram, salt, and pepper, in a shallow glass dish. Add fish, turn once to coat both sides, then cover dish. Refrigerate 1 to 2 hours, turning once or twice.
Preheat barbecue or gas grill.
Reserve marinade, and place fish in lightly oiled wire basket. Place fish 4 to 6 inches above hot coals. Grill for 10 to 12 minutes, turning once and brushing twice with reserved marinade, until steaks are barely opaque in thickest part. Arrange on a platter, scatter grapefruit sections around steaks, and garnish with sprigs of marjoram.
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.