Before we teach you how to cook Alaska halibut with a green blanket, we have some tips to help make this meal a great success. This recipe is fantastic for busy work or school nights because you can use fresh or frozen halibut. Using frozen fish means you won't have to schedule your cooking to use the fish before it goes bad. When you have enough time to cook, just remove the fish from the freezer, rinse off any ice crystals, and begin your meal prep. You can use dried cilantro or chives if you can find them, but the flavor will not be as intense. Try to use fresh if at all possible. It will keep in the refrigerator for up to a week. Whether you choose to use mayonnaise or plain yogurt, the resulting flavor will be very similar, so use what you have or what you prefer and don't worry too much about the differences. You can squeeze the lime juice up to three days in advance, but fresh is best. It only takes a few moments to squeeze it, so there's not much point in doing it in advance unless you are really short on time. Squeezing the lime is a fun way kids can help!
Preheat grill to medium-high heat. Combine mayonnaise, green chiles and lime juice; set aside.
Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Place halibut on a spray-coated foil sheet on grill. Cook 9 minutes for frozen halibut OR 5 minutes for fresh/thawed fish. Turn halibut over and liberally spoon mayonnaise mixture onto cooked side of each portion. Sprinkle with cilantro and cook an additional 5 to 10 minutes. Cook just until fish is opaque throughout.
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