Friday, Aug 13th Wooooo! - Korean BBQ Halibut and Roasted Potatoes

BBQ Roasted Potatoes

D fancied Kalbi tonight so that was my cue to find something to put on the grill.  The Kalbi is already made in the freezer from Mom.  She packed 1 portion per bag after we told her we normally don't do a big cook up like she does.  If you plan to make or buy Kalbi, a good rule of thumb is 4 pieces per Ziplock.  It works out perfect for D. 

I wanted to Tuna but could not find Tuna reasonably priced or appealing in the few shops I popped into.  I went with Halibut in the last shop, unfortunately not the best price but that's what you get when you insist on biking around looking for fish. :^).  This would work with Salmon or Skate as well.  Mom usually makes this with Skate but she does it Fricasee style in a shallow pan.  I don't do Skate enough.  It's so good.  Hmmm, I'll have to buy Skate soon.

Korean BBQ Halibut

Korean BBQ Halibut

150-200g Halibut Steak (per person)
(Sauce for 1 steak)
3 T Gochujang - Korean Chili Paste
1 T Sesame Oil
1/2 T Low Sodium Soy Sauce
1 T Brown Sugar
1-2 cloves Garlic
1 cm Fresh Ginger, minced
1/4 small Onion, sliced
1 Chili, chopped (optional)

Wash and dry the Halibut steak. 

Whisk the ingredients together.  Spread evenly on both sides of the fish and set aside in the fridge until you are ready to cook.  I like to say 30 minutes at least but really Fish does not 'soak up' flavour the way meat does so do not worry about marinading for a long time.  You should bring the fish out about 30 minutes before cooking so it is not ice cold.


I made a little Foil tray to put on the grill after DL's 100 Mile BBQ.  I liked how his fish turned out.  That and I did not want all my yummo sauce to fall through and scorch on the BBQ. 

Cook in the Foil tray for 8-10 minutes with the lid down.  No need to turn over.  Check the middle near the bone for doneness.

MMMMM roasted some chopped Potatoes in the BBQ Vegetable Basket with some Olive Oil and Rosemary.