Grilled Halibut with Avocado Oil
- 1 lb. Halibut Filets, 1" to 1 1/2" thick, skin removed and cut into two pieces
- La Tourangelle Grapeseed Oil
- La Tourangelle Avocado Spray
- Zest of 1 lime
- Sea salt and freshly ground black pepper
- 1 Avocado
- 1 Tbs. Mayonnaise
- 1 Tbs. Fresh Lime Juice
- Zest of 1/2 Lime
- 1 Clove Garlic
- Coarse salt and freshly ground pepper
1 Tbs. Minced Dill or Italian Parsley (for garnish)
Marinate the Fish
- Place the fish fillets into a plastic zip bag and spray generously with La Tourangelle Avocado Spray Oil. Add lime zest, salt and pepper.
- Turn the fish to coat.
- Seal the bag and marinate in the refrigerator at least 1 hour, up to 6 hours.
- Scoop the avocado flesh from the peel and place in a small food processor or blender.
- Add the mayonnaise, oil, lime juice, lime zest and garlic, and puree until smooth.
- Season to taste with salt and pepper
- Use La Tourangelle Grapeseed Spray Oil to spray the grill before heated to prevent fish from sticking. Then heat a barbecue (or indoor grill) on high.
- Grill the fillets for 3 to 4 minutes on one side, then turn and continue cooking until the fish is cooked to your preference. (As a rough rule, total cooking time is generally 8 to 10 minutes for every inch of thickness.)
- To server, place a dollop of aioli on each fillet, drizzle with La Tourangelle Avocado Spray Oil, and garnish with the dill or parsley. Serve Immediately.