Season halibut with salt and pepper and drizzle flesh with oil. Grill fish over direct heat, turning occasionally, until center registers 140 degrees on an instant-read thermometer, 10-14 minutes.

Grilling fish can be a tricky business. As it's more delicate than steak or chicken, it has a tendency to stick; find out how ...

Spoon about one-eighth of the chutney on the bottom half, and spread it out to a rectangle about the size of a halibut fillet. Set one fillet on top of the chutney, and cover with another eighth ...

Preheat oven to 400 degrees. Season halibut fillets on both sides with salt and pepper. In an ovenproof skillet, heat olive oil over medium heat. Lay in fillets and scatter grapes all around.

Add the halibut fillets to the pan and let cook untouched ... Recipe courtesy of The Newlywed Cookbook: Fresh Ideas and Modern Recipes for Cooking With and for Each Other by Sarah Copeland ...

Grill the fillets over direct high heat ... Place on a cutting board, blot dry, and place a few pieces of halibut in a horizontal line just below the center of the wrap. Top the halibut with ...

Cook brill as you would a halibut, sole or turbot: to cook it whole, trim away the fins, head and blood-line, then grill, bake or roast. Fillets of brill are usually sold skinned; pin bones are ...

Allow a 200g/7oz fillet or steak per person. If you can’t find halibut, turbot is a suitable substitute. Small halibut, called chicken halibut, weigh up to 2kg/4½lb and can be bought whole.