Easy Grilled Halibut Recipe With Serrano Ham

This easy grilled halibut recipe with Serrano ham is a perfect example of how a small number of ingredients makes something that really packs a punch.

Halibut is a large flat fish and like turbot is regarded as one of the best flavored fish. Usually you find it sold as fillets or steaks, it is available all year but best from June to March. It is quite expensive but comparatively speaking it is quite filling so you don't need super large portions. If you can't get halibut them good substitutes are turbot or cod.

I absolutely love Spanish cooking and one ingredient that the Spanish have in abundance and use to flavor a multitude of dishes is chorizo. A cured sausage that's rich in paprika, you can add it to a stew or try it as I have here.

The only problem I find with chorizo is that it's so irresistible that I have to buy double quantity as I eat half of it whilst preparing the fish. Believe me, once you get a taste for it you'll be throwing it into all styles of cooking.

Chorizo sausage comes in all sorts of diameters and for this one I've used a nice fat sausage. If you can only get a thin one then you'll have to double up on the number of slices on each fish. Likewise, look for nice thick loin steaks.

Note:- I've specified Serrano ham in the list of ingredients which is a raw ham from Spain. The literal translation is "mountain ham" so if you can't get Serrano then you can substitute with one of the many thinly sliced uncooked cured hams that you find readily available.

Serves:- 4 people

Preparation Time:- 10 minutes
Cooking Time:- 15 minutes

Total Time:- 25 minutes

Ingredients:-

4 Halibut loin steaks (skinned)
12 thin slices chorizo
8 slices Serrano ham
Salt and pepper

Method:-

Season the fish with salt and pepper and then place three slices of chorizo on each steak. Now wrap the steak and chorizo in the Serrano ham (2 slices per fish).

Wrap the ham round the halibut like this

Brush your cooking surface with a little oil (or use a non stick bbq fish mat) to stop the fish from sticking and grill for 7 – 8 minutes on each side (until the fish is cooked).

I've served mine with a light green salad and some warm new potatoes crushed in garlic and olive oil.