Best Grilled Lemon Halibut Recipes

LEMON ROSEMARY MARINATED GRILLED HALIBUT

Steps:

• Whisk together the wine, lemon juice, olive oil and rosemary in a small shallow baking dish. Add the halibut and turn to coat. Marinate in the refrigerator for 1 hour, turning once. Preheat grill. Remove fish from marinade and season with salt and pepper to taste. Grill the steaks for 3 to 4 minutes on each side or to desired doneness.

GRILLED LEMON GARLIC HALIBUT STEAKS

Steps:

• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. In shallow glass or plastic dish or resealable food-storage plastic bag, mix lemon juice, 1 tablespoon oil, the salt, pepper and garlic. Add fish; turn several times to coat with marinade. Cover dish or seal bag and refrigerate 10 minutes.
• Remove fish from marinade; reserve marinade. Cover and grill fish 4 to 6 inches from medium heat 10 to 15 minutes, turning once and brushing with marinade, until fish flakes easily with fork. Discard any remaining marinade.
• Sprinkle fish with parsley and lemon peel.

GRILLED HALIBUT WITH LEMON-BASIL VINAIGRETTE

Steps:

• Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Stir in 2 tablespoons fresh basil and capers. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature.)
• Prepare barbecue (medium-high heat) or preheat broiler. Season halibut steaks with salt and pepper. Brush fish with 1 tablespoon vinaigrette, dividing equally. Grill or broil halibut steaks until just cooked through, about 4 minutes per side. Transfer fish to plates. Rewhisk remaining vinaigrette; pour over fish. Garnish fish with remaining 1 tablespoon basil and serve.

GRILLED HALIBUT CHEEKS IN LEMON SAUCE

Steps:

• Preheat the grill.
• In a saute pan over medium-high heat, melt the butter. Add the onion and garlic and saute until translucent. Add the salt, chives, lemon zest, lemon juice, dill, and wine and reduce by 1/3. Add olive oil and capers and stir. Remove from the heat.
• In a large foil square, place a spoonful of sauce. Add 1 piece of fish, cover with more sauce, and wrap tightly. Repeat with the remaining fish. Place the packets on the grill and grill for 3 minutes on each side.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

GRILLED HALIBUT WITH LEMON TARRAGON MUSTARD

Steps:

• In a small bowl whisk together the lemon juice, zest, mustard, tarragon, and chives or scallions, then gradually whisk in the olive oil until well incorporated to make the marinade; season to taste with salt and freshly ground pepper.
• Place fish steaks in a Ziplock bag (or use a large shallow non-reactive dish w/ cover), then add the marinade, close the bag securely, and refrigerate for 30 minutes to 2 hours.
• Prepare your barbecue or grill pan to medium temperature.
• Grill the fish about 3 inches from the coals, or in the grill pan, for 5 to 7 minutes on each side or to desired doneness.
• Transfer steaks to a serving platter, garnish with lemon slices and tarragon, and serve immediately.
• Goes nicely with a rice salad!
• Note: you can also use this recipe with salmon steaks or fillets.
• Source: The Taste of Summer by Diane Rossen Worthington, and Moyn at Gail's Recipe Swap.

GRILLED LEMON PEPPER HALIBUT AND SQUASH FOIL PACKS

Steps:

• Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray. Cut fish into 4 serving pieces if necessary. Place 1 fish piece on each foil piece. Sprinkle fish with 1 teaspoon of the basil, 1/2 teaspoon of the lemon pepper and 1/2 teaspoon of the seasoned salt.
• Arrange zucchini and bell pepper over fish. Sprinkle with remaining basil, lemon pepper and seasoned salt. Drizzle with oil. Fold foil over fish and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packets over medium heat 15 to 20 minutes or until fish flakes with fork and vegetables are tender. Place packets on plates. Cut large X across top of each packet; fold back foil.

LEMON- AND PEPPER- GRILLED HALIBUT

Steps:

• Place lemon juice and garlic clove in small dish. Add halibut and turn to coat. Refrigerate 30 minutes to 1 hour.
• Preheat barbecue (medium-high heat). Brush halibut with olive oil. Rub with lemon peel. Season generously with pepper. Season with salt. Grill halibut until cooked through, turning once, about 8 minutes. Transfer to plates and serve with lemon wedges.

GRILLED LEMON-BASIL HALIBUT

Steps:

• Mix lemon juice, olive oil, garlic, lemon peel and sun-dried tomatoes in blender or food processor.
• Stir in 2 tbsp fresh basil and the capers.
• Season to taste with salt and pepper.
• Pour half of vinaigrette over fish and marinate 15 to 30 minutes.
• When ready to grill fish, remove from marinade.
• Discard that marinade.
• Prepare the grill and spray with oil to keep fish from sticking.
• Grill fish until just cooked through 2 to 4 minutes per side.
• Divide fish among 4 plates.
• Stir remaining vinaigrette and drizzle over fish.

LEMON ROSEMARY MARINATED GRILLED HALIBUT

Steps:

• Whisk together the wine, lemon juice, olive oil and rosemary in a small shallow baking dish. Add the halibut and turn to coat. Marinate in the refrigerator for 1 hour, turning once. Preheat grill. Remove fish from marinade and season with salt and pepper to taste. Grill the steaks for 3 to 4 minutes on each side or to desired doneness

GRILLED HALIBUT WITH HERB SALAD AND MEYER LEMON-GREEN OLIVE SALSA

Steps:

• Place halibut in a baking dish large enough to lay fillets flat without overcrowding; season with zest, thyme, and chopped parsley. Cover, and refrigerate at least 4 hours or overnight.
• Heat grill pan over high heat until very hot. Allow fillets to return to room temperature before cooking, about 15 minutes; just before cooking, toss fennel, fleur de sel, 3 tablespoons olive oil, and remaining 1 tablespoon lemon juice in a large bowl.
• Brush fish on both sides with remaining 2 tablespoons olive oil and season with salt and pepper; place on grill, and cook, rotating once 90 degrees, until nicely colored, 2 to 3 minutes. Turn, and cook until it begins to flake and separate a little, being careful not to overcook the fish.
• Gently toss arugula and herbs with fennel; season with salt and pepper. Arrange salad on a serving platter, place fish on top, and spoon salsa over halibut. Serve with remaining salsa on the side.

GRILLED HALIBUT WITH LEMON-BASIL PESTO

Steps:

• Prepare grill. Place fillets on grill rack coated with cooking spray.
• Sprinkle 1/8 tsp salt and pepper over fish. Cover and grill 4 minutes each side or until fish flakes easily when tested with a fork.
• Toast walnuts in a pan.
• Combine remaining 1/8 tsp salt, basil, and remaining ingredients (including walnuts) in a blender or food processor; process until finely minced.
• Serve pesto with fish.

GRILLED LEMON GARLIC HALIBUT STEAKS

Steps:

• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. In shallow glass or plastic dish or resealable food-storage plastic bag, mix lemon juice, 1 tablespoon oil, the salt, pepper and garlic. Add fish; turn several times to coat with marinade. Cover dish or seal bag and refrigerate 10 minutes.
• Remove fish from marinade; reserve marinade. Cover and grill fish 4 to 6 inches from medium heat 10 to 15 minutes, turning once and brushing with marinade, until fish flakes easily with fork. Discard any remaining marinade.
• Sprinkle fish with parsley and lemon peel.

GRILLED HALIBUT WITH LEMON AND DILL

Steps:

• Combine the marinade ingredients. Add the halibut to coat up to an hour before grilling. Prepare your grill and bring to a high temperature. Brush the grill grates with a folded paper towel dipped in vegetable oil. Place the halibut on the grill -- fillets; skin side down. Reduce the heat to low. Close the lid. For halibut steaks, flip after a few minutes. Occasionally brush the fish with the marinade. Cooking time will depend on the thickness of the fish. The halibut is done when you can you can slice through the thickest part and the flesh is opaque and firm. Be sure not to overcook the fish. Remember, it will continue to cook for a few minutes after you remove it from the grill. Serve with grilled asparagus and potato salad.

GRILLED HALIBUT WITH HERB SALAD AND MEYER LEMON-GREEN OLIVE SALSA

Steps:

• Season the fish with the lemon zest, thyme, and sliced parsley. Cover, and refrigerate at least 4 hours or overnight.
• Remove the fish from the refrigerator 15 minutes before cooking, to let it come to room temperature.
• Light the grill 30 to 40 minutes before you're ready to cook.
• Just before you grill the fish, toss the sliced fennel with the fleur de sel, the super-good olive oil, and 1 tablespoon Meyer lemon juice in a large bowl.
• When the coals are broken down, red, and glowing, brush the fish with the regular extra-virgin olive oil and season with salt and pepper on both sides. Place the fish on the grill, and cook 2 to 3 minutes, rotating the fish once, until it's nicely colored on the first side. Turn the fish over, and cook a few more minutes, until it's almost cooked through. Be careful not to overcook the fish. When it's done, it will begin to flake and separate a little, but the center will still be slightly translucent. Remember, the halibut will continue to cook a bit more once you take it off the grill.
• While the fish is cooking, very gently toss the arugula and herbs with the fennel. Season with salt and freshly ground black pepper and taste. Arrange the salad on a large platter, place the fish on top, and spoon some of the Meyer lemon-green olive salsa over the halibut. Serve the remaining salsa on the side.
• Meyer Lemon-Green Olive Salsa
• Place the shallot, champagne vinegar, and a healthy pinch of salt in a small bowl, and let sit 5 minutes.
• Slice the stem and blossom ends from the Meyer lemons. Stand the lemons on one end, and cut them vertically into 1/8-inch slices. Stack the slices in small piles on a cutting board, and cut them lengthwise into 1/8-inch-thick matchsticks. Line up the matchsticks, and cut them into 1/8-inch cubes.
• Add the diced lemon to the shallot. Stir in the honey, olives, parsley, a pinch of pepper, and the olive oil. Taste for balance and seasoning.
• Note
• The halibut needs to be seasoned with lemon and herbs at least 4 hours ahead of time. You can pick the herbs and make the salsa a few hours ahead.

HALIBUT CHEEKS GRILLED IN LEMON SAUCE RECIPE

Steps:

• Preheat the grill. In a saute pan over medium-high heat, melt the butter. Add the onion and garlic and saute until translucent. Add the salt, chives, lemon zest, lemon juice, dill, and wine and reduce by 1/3. Add olive oil and capers and stir. Remove from the heat. In a large foil square, place a spoonful of sauce. Add 1 piece of fish, cover with more sauce, and wrap tightly. Repeat with the remaining fish. Place the packets on the grill and grill for 3 minutes on each side. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

GRILLED LEMON-BASIL HALIBUT

Steps:

• Mix lemon juice, olive oil, garlic, lemon peel and sun-dried tomatoes in blender or food processor. Stir in 2 Tbsp. fresh basil and the capers. Season to taste with salt and pepper. Pour half of vinaigrette over fish and marinate 15-30 minutes. When ready to grill fish, remove from marinade. Discard that marinade. Prepare the grill and spray with oil to keep fish from sticking. Grill fish until just cooked through 2 to 4 minutes per side. Divide fish among 4 plates. Stir remaining vinaigrette and drizzle over fish.

GRILLED HALIBUT IN LEMON-MUSTARD-TARRAGON MARINADE

Steps:

• Make the marinade: in a small bowl, whisk the lemon juice, lemon zest, mustard, tarragon, and chives together; slowly whisk in the olive oil until well blended; season with salt and pepper.
• Arrange fish pieces in a large, shallow, non-aluminum dish; pour the marinade over the fish, coating evenly; cover and refrigerate for 30 minutes to 2 hours.
• Prepare the grill for medium-heat grilling.
• Remove fish from the marinade; grill the fish about 3 inches from the fire, turning once, for 5-7 minutes on each side, or to desired doneness.
• Transfer fish to a platter and garnish with lemon slices and tarragon; serve immediately.

GRILLED HALIBUT WITH LEMON-BASIL VINAIGRETTE RECIPE - (3.8/5)

Steps:

• Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Stir in 2 tablespoons fresh basil and capers. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature.) Prepare barbecue (medium-high heat) or preheat broiler. Season halibut steaks with salt and pepper. Brush fish with 1 tablespoon vinaigrette, dividing equally. Grill or broil halibut steaks until just cooked through, about 4 minutes per side. Transfer fish to plates. Rewhisk remaining vinaigrette; pour over fish. Garnish fish with remaining 1 tablespoon basil and serve.

LEMON PEPPER GRILLED HALIBUT

Steps:

• Place lemon juice and garlic clove in small dish. Add halibut and turn to coat. Refrigerate 30 minutes to 1 hour.
• Preheat barbecue (medium-high heat). Brush halibut with olive oil. Rub with lemon peel. Season generously with pepper. Season with salt. Grill halibut until cooked through, turning once, about 8 minutes. Transfer to plates and serve with lemon wedges.

GRILLED HALIBUT IN LEMON MUSTARD TARRAGON

Steps:

• Combine the lemon juice, lemon zest, mustartd, tarragon, and chives in a small mixing bowl. Slowly whisk in the olive oil until well blended. Add the peper to taste for seasoning. Arrange the fish pieces in a large, shallow glass dish. Pour the marinade over, coating all the pieces evenly. Marinate for 1/2 to 2 hours. Prepare barbeque for medium heat grilling. Grill about 3 inches from flame for 5-7 minutes per side or until done. Garnish and serve immediately.