Halibut A Mild-Tasting Fish, Great Grilled

Whether you are a new or seasoned seafood lover, halibut is an easy fish to get hooked on.

Halibut is a member of the flatfish family that also includes flounder and sole, so it is a low-fat, white fish with mild-tasting meat. But where it differs from other flatfish is in its firm, steaklike texture that makes it especially tasty cooked on a grill.

When preparing halibut, try to slightly undercook the fish. The meat is so low in fat, it dries out quickly if overcooked. The meat is done when it feels firm to the touch when pressed with a finger.

Grilled Halibut With Lime and Sesame

3 tablespoons lime juice

1 teaspoon grated fresh ginger root

1 teaspoon Asian sesame oil

2 teaspoons ketchup

1 teaspoon sesame seeds, divided

1-1/4 pounds halibut steaks or fillets

Combine all ingredients except the sesame seeds in a glass or ceramic dish. Turn the halibut to coat evenly. Refrigerate and marinate fish for 20 minutes or up to 2 hours.

Remove from marinade and sprinkle both sides of fish lightly with the sesame seeds. Grill over low heat, basting once or twice with marinade until fish is firm to the touch and opaque. Cut into serving pieces, being careful to avoid the bones.

Yield: 3 servings.

Nutrition information per serving: 178 calories, 2.4 grams fat (12 percent fat calories), 37 grams protein, 2.5 grams carbohydrate, 46 milligrams cholesterol, 216 milligrams sodium.