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 ...

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.

The best types of fish for grilling are thick and firm like salmon, sea bass and halibut. This lowers the chances of your dinner falling apart and slipping through the grill grates. Opt for types ...

4. Uncover and add the chopped halibut and fresh green beans. Cover and continue cooking until the fish is flakey and the ...

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.

Halibut is a delicious, firm-textured flat fish. Take care not to overcook it as it will dry out and spoil the texture. Preheat the oven to 220C/425F/Gas 7. Heat 50g/1¾oz of the butter in an ...