Welcome to the big time, my friends. This dish is intended for someone rather special because halibut ain’t cheap and it takes a while to prepare. But you can’t put a price on edible orgasms, at least not legally outside of Amsterdam. Your date will be so impressed by this outstanding piece of seafood that you will need a crowbar to pry them off of you. If they are not thoroughly blown away by your cooking prowess than they are most likely a cyborg from the future sent to kill you before you sire the rebel leader a la John Connor. This is actually a great litmus test that could very well save humanity. But I digress. The point is this dish will set your date’s mouth and loins ablaze with passion. The first time I prepared this dish, I received countless e-mails from my date’s friends who I did not know asking me for the recipe. Only a fool would simply hand over a recipe (case in point). Instead I offered the cute ones private tutorials. To the Alaskan halibut fisherman, I owe you a beer or ten!
Ingredients (for two):
1. 1 pound slab of halibut
2. 1 lemon in ¼ thick slices
3. 1 tablespoon of Worcestershire sauce
4. 1 tablespoon soy sauce
5. 2 tablespoons Dijon mustard
6. 1 handful of chopped tarragon
7. 1 handful of chopped basil
8. 2 cloves of garlic minced
9. 2 tablespoons of brown sugar
10. 1 tablespoon of black pepper
Mix together the Worcestershire sauce, soy sauce, Dijon mustard, tarragon, basil, garlic brown sugar and black pepper. Throw marinade into a bag with the halibut. Allow at least 15 minutes for the fish to absorb the tasty the flavor: the longer it soaks, the more sexy it shall be. Save the marinade in the bag.
Throw the slab of halibut onto a preheated grill on medium heat with slices of lemon on top. Depending on how large the fish is, cook anywhere between 20 minutes to an hour. At the halfway point, pull the lemons off, flip the filet, reapply the lemons, and pour the marinade back over the fish. You will know the fish is ready when the outside has blackened slightly and the fish is white all the way to the center. Serve with a salad, a side of mashed potatoes, or on a platter laden with gold and jewels.
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