Halibut is a wonderful fish. A halibut cutlet is perfect for people who can't stand bones, as the bone is in the middle of the cutlet and is easy to remove. This variant can be left in brine and enjoy, before it is placed on the grill. The side dish tastes so good that you won't miss the sauce.
Make brine from:
1/2 ltr. water
40 g salt
1 bay leaf
Stir until the salt has dissolved and place the halibut slices in the brine for 15 minutes.
Take the halibut off the brine and dry it well. Grease the halibut with olive oil and garlic from a tube. Sprinkle on Santa Maria's Seafood & Fish Spices and grill the halibut for 2-3 minutes on each side.
Serve the halibut with truffle and bacon mashed potatoes, which you can find a recipe for HERE .
and butter-steamed vegetables, which you can find the recipe for HERE .
Garnish with dill and limes.
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