The opening day of Maine halibut fishing season is a highly anticipated time-honored tradition in our family. My husband rises at 2:30 in the morning in preparation for his arrival by 3:30 AM on the Stonington Lobster Coop dock. He helps the crew load the bait aboard the Hey Jude II, captained by Joe Brewer, and they set off for the waters around Isle au Haut. A traditional lobster craft, this fishing vessel is rigged with lines and hooks every May to “hook” for halibut. On May 18 they were fortunate to land a 44-inch, thirty-four-pound, delicious flatfish.
The word “halibut” originates from the Middle English words haly (holy) and butte (flat fish), reflecting the popularity of the fish during Catholic holy days. Halibut has a rich history as a valued food fish, with roots in indigenous fishing traditions and a long-standing commercial industry in the North Atlantic and Pacific oceans. Early English fishermen initially considered Atlantic halibut a nuisance because it sometimes ate cod caught on their lines, but with the advent of ice preservation, halibut became highly sought after for its fresh, high-quality meat.
Halibut fishing was once a exceedingly anticipated spring fishery in Maine. The large fish, a relative of the flounder, would come in to the coast just before most lobstermen started fishing, providing a tidy sum of money in a season when money tended to be scarce. During the 1950s, halibut landings in the state routinely totaled more than 100,000 pounds. That number dropped during the 1960s although annual landings of over 100,000 pounds still occurred occasionally even as late as the 1980s.
Today, here in the territorial waters of Maine, the halibut season runs this year from May 18 until June 13. Recreational fishermen may harvest 5 halibut per boat per season, whereas commercial fishing vessels may land a maximum of 25 halibut per year. For folks interested in rigging their boast for halibut fishing visit Halibut | Department of Marine Resources.
Prized by chefs and home cooks, halibut is delicious baked, broiled, poached and grilled. My husband cleaned and butchered our flatfish, which, when packed in a vacuum bag, will maintain its quality and freshness in the freezer for at least six months to a year. The flesh of halibut is firm and dry, often referred to as the “steak of fish”. I have several delicious recipes for this right-eyed flounder. With the summer season approaching, the cooking on the grill is one of our family’s favorite methods of preparation.
The recipe for Orange Basil Grilled Halibut was inspired by a crop of pitiful basil seedlings in my greenhouse waiting to be transplanted in the garden. Due to the cool spring and frost dangers these plants grew so tall they needed a haircut, and the trimmings were used to flavor the orange, mustard and honey sauce. A dash of red pepper flakes balances the sweetness and acidity of the marinade perfectly, while the basil provides a pungent flavor and royal perfume. No fresh basil yet? Try this preparation fresh cilantro, parsley or chives.
As Marjorie Standish writes in her book “Cooking Down East”, “there is one important rule in cooking any fish and that is – Cook it Short. Keep in mind to cook fish only until it is tender but no longer, this preserves its delicate flavor and texture.”
Marinating the fish before grilling and liberally greasing and preheating the grill before cooking ensures a beautiful product. The orange basil marinade when reduced on the stovetop becomes a delicious sauce. I refrigerated the extra remaining sauce and used it to bake scallops in a 425-degree oven for another tasty meal.
Much like farming and fishing folks, our family meals evolve around seasonal and local Maine foods. Fresh, nutritious and delicious, these foods have a low-carbon footprint and help protect the environment and sustain the earth while supporting our local economy. More good reasons to enjoy Maine halibut fresh off the boat and the grill with Orange Basil Sauce.
Orange Basil Grilled Halibut
Ingredients
- 1 orange grated and juiced to yield 2 tablespoons zest and ¼ cup juice
- 2 tablespoons grainy mustard
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 tablespoons chopped fresh basil plus more to garnish*
- ¼ teaspoon red pepper flakes more or less to taste_
- Maine sea salt and fresh pepper
- 16–24 ounces Maine halibut steaks or filets *
Instructions
- Assemble ingredients and tools.
- Grate the zest from the orange and add to a small bowl. Cut the orange in half and squeeze out the juice. You should have about ½ cup. Add this to the bowl.
- Finely chop the basil and add to the bowl. Whisk in the grainy mustard, olive oil and honey. Season the marinade with red pepper flakes, Maine sea salt and a few grinds of fresh pepper.
- Pour about ½ of the marinade over the halibut and allow the fish to marinate for ½ to 1 hour.
- Pour the remaining marinade in a small saucepan and bring it to a simmer over medium -low heat, reducing it to a syrupy consistency.
- Clean the grill and oil it. Preheat the grill to medium-high heat, 400 – 450 degrees, for at least 15 minutes.
- Grill the fish for about 3 minutes per side, turning once. Do not overcook! The fish should just start to flake and reach an internal temperature of 130 – 135 degrees. *
- Remove the fish from the grill and let it sit for 5 minutes before serving. To serve, pour the remaining sauce over the fish and garnish with fresh basil.
