Lunch Portion Halibut Recipe

Prepare the Halibut

In a large bowl, combine olive oil, lemon juice, garlic powder, salt, and black pepper to make a marinade.

Add the halibut fillets to the bowl, ensuring they are coated with the marinade. Allow the fish to marinate for at least 15 minutes.

Preheat a grill or skillet over medium heat. Once hot, place the marinated halibut fillets on the grill and cook for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork.

Sprinkle chopped fresh parsley over the cooked halibut before serving.

Prepare the Potatoes

Peel and cut the potatoes into thin strips to make chips.

Heat vegetable oil in a deep fryer or a large pot to 350°F (175°C).

Fry the potato strips in batches until golden brown and crispy, about 5-7 minutes. Remove them with a slotted spoon and drain on paper towels.

Sprinkle salt over the hot chips to taste.

Make the Coleslaw

In a large bowl, combine shredded cabbage and shredded carrot.

In a separate bowl, mix mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.

Pour the dressing over the cabbage and carrot mixture, tossing until everything is well coated. Refrigerate for at least 15 minutes before serving to allow the flavors to meld.