We wanted to start our summer grill season with Lime Herb Grilled Halibut. Halibut not only lends itself to almost any flavor profile but it’s an ideal entree for family and guests. You can’t find better summer flavors than fresh herbs and citrus? It’s easy to keep your grilled fish juicy and flavorful. Great seasonings plus a fantastic marinade is all it takes. Our marinade made of fresh lime juice, capers, basil, and hot sauce gives the halibut the ideal zing that elevates your family and friends grilling experience from okay to WOW!
For this recipe you will need: lime juice, olive oil, garlic, Frank’s® RedHot® Sauce, fresh basil, capers, Lawry’s® Seasoned Salt, McCormick® Black Pepper, 4 Halibut Fillets or Steaks
Secrets to fantastic summer grilling
The saying that your food is only as good as your ingredients is so true. When we plan on entertaining we make a list of what we need and make a one-stop shop at our favorite grocery store. It’s a real timesaver.
For our grilled halibut we needed the fresh lime and basil which we found in the produce department. Then, for the rest of the ingredients we wheeled our cart down to the condiments department.
Seasoned salt: a magical spice
Using a seasoned salt is a huge timesaver. All you need is one shaker.
There we found the spices that we needed. We had a jar of garlic salt with parsley but for our citrus grilled fish, we wanted the Seasoned Salt like Lawrey’s. Our daughter’s family calls this salt “pixie dust” because everything you sprinkle it on tastes magically good.
We like this one because it’s no ordinary seasoning, it’s a blend of salt, herbs and spices, giving a unique flavor to anything you sprinkle it on.
Coarse black pepper tastes like freshly ground
Until I started buying small containers of coarsely ground black pepper I was picking up those humongous plastic containers you find in membership stores. I didn’t realize what was missing.
When I tasted the grilled halibut, the sharp fiery pepper flavor shined through. That kick certainly never happened with my stale pepper. There is a lesson learned here, get the best quality you can and I certainly found it here.
Hot sauce is an indispensable staple
We use so much hot sauce we buy it in huge bottles. We use it for seasoning, marinades, and pour it on anything else we can think of. Yes! I said pour, we don’t just put on a dash.
In fact, unless the family member is under five, we are all the same.
So, when we decided to make our citrus grilled halibut, we knew that we’d use some of our hot sauce in the marinade. We know it will taste good because the only seasoning we use on our grilled chicken is a deep soak in this delicious sauce.
This is one sauce that can go from breakfast to dinner. Find your own favorite special hot sauce and see if you don’t want to keep a huge supply in your pantry.
Start with the citrus marinade for grilled halibut
The recipe for the lime herb marinade makes enough to marinate the halibut and then enough to drizzle over the grilled fish.
Assemble the marinade in a blender or food processor
- Zest a lime.
- Squeeze the lime for fresh juice.
- Mince the garlic.
- Measure the olive oil.
- Add the the hot sauce
Mix the ingredients until blended. Stir in the fresh minced basil and rinsed capers. Place the fish in a single layer in a flat glass casserole or resealable bag and pour half of the marinade over the fish. Cover with plastic wrap and refrigerate for 30 minutes.
Ready to grill the fish
When you’re about ready to entertain, remove the fish from the fridge and the marinade. Place the halibut on a platter and lightly blot the fillets with a paper towel. Discard the used marinade.
Season the fish on both sides with the seasoned salt and the black pepper.
Oil the grill grates or use spray oil on the grates before lighting the grill. Heat the grill to medium high 450 ℉.
Divide the grilled halibut among 4 plates. Stir the remaining citrus marinade and drizzle over the fish. You may want to serve the halibut with additional hot sauce, seasoned salt, and coarsely ground black pepper.
We love entertaining, especially when we have a chance to grill our food. These are laid-back moments that makes it easy for us to enjoy.
Here are more grilled seafood recipes you may enjoy…
Grilled Lime Herb Fish With Truffle Oil — Italian seasoned fish that is grilled then drizzled with truffle oil and a splash of fresh lime juice.
Grilled Marinated Swordfish Italian Style — Moist and flavorful Swordfish is marinated with fresh herbs, balsamic vinegar, fresh lemon juice, garlic and olive oil.
Grilled Italian Pesto Salmon — Salmon on the table in less than 30 minutes with a tasty pesto sauce.
These recipes are easy to make but the taste is better than what you find at a restaurant.
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
Follow along with us
Lime Herb Grilled Halibut
Ingredients
- 1/4 cup lime juice fresh lime
- 1/4 cup olive oil extra virgin
- 4 garlic cloves minced
- 1 tsp lime zest
- 2 tbsp Hot Sauce
- 1/4 cup fresh basil minced
- 1 tbsp capers rinsed in cold water
- 1/2 tsp Seasoned Salt
- 1/2 tsp Coarsely Ground Black Pepper
- 4 Halibut Steaks of Fillets same thickness ***see notes
Instructions
- Mix the lime juice, olive oil, garlic, lime zest and hot sauce in a blender or food processor.
- Stir in the fresh minced basil and rinsed capers.
- Place the fish in a single layer in a resealable bag or a flat glass casserole. Pour half of the marinade over the fish and seal the resealable bag or if using a glass casserole cover with plastic wrap. Save the other half for when the fish is done.
- Marinate for 30 minutes in the refrigerator turning the meat occasionally to redistribute the marinade. Do not marinate any longer or the lime will “cook” the fish.
- When ready to grill the fish, remove from the marinade and place on a platter. Gently blot the fish with paper towels. Discard the fish marinade.
- Season the fish on both sides with the Seasoned Salt and Black Pepper.
- Oil the grill grates or us grill spray oil on the grates before lighting the grill.
- Heat the grill to medium high heat 450 ℉.
- Grill the fish until just cooked though 4 minutes per side. It may differ depending on your thickness of fish. A perfect medium is 130 ℉ to 135 ℉.
- Divide the halibut among 4 plates. Stir the remaining marinade and drizzle over the fish.
Notes
Nutrition
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Brenda Plotkin
Super easy and packed with flavor. My family loved.
Marisa Franca
Hi Benda! Thank you so much for taking the time to comment. I’m glad you and the family enjoyed the fish. A Marinade does make a difference. Have a wonderful day — xoxo
Amanda
We absolutely love Lawry’s salt! It’s been a staple in our pantry for as long as I can remember. My mom makes grilled potatoes with them every summer. Love the sound of it on these halibut fillets – such great flavor! Saving this recipe for when we dust off the grill this weekend!
Trish Bozeman
Ooooh I love halibut! It’s so mild, but still meaty. I’m a huge sucker for anything with Frank’s hot sauce so I’m totally drooling over this one. I’ve never combined Frank’s with fish before! A must try.
Dana
Halibut is such a fantastic fillet of fish. It’s so mild, meaty, and flakey, and welcomes simple ingredients. I never thought to slather some Frank’s on there and I am absolutely loving that idea! Can’t wait to give this a go this summer.
Kylie | Midwest Foodie
I love the use of lime in this dish instead of the traditional lemon that typically goes with fish. What an unexpected twist! I’ll definitely be adding this to the meal rotation this month!
Tina
I have a jar of capers now and I am always looking for ways to use them. I really do like capers, I just don’t have much experience with them. I’m glad I found this recipe, I guess capers can be used in a lot of marinades and sauces to give it that extra kick. Also, I have had the same experience with buying the black pepper in bulk. I’m going to try buying the McCormicks brand next time. Your halibut looks delicious by the way!
Mackenzie
When I think about using Frank’s, I always think about chicken. I love this great alternative with a funky and fresh flavor!
Carrie | Clean Eating Kitchen
That marinade sounds divine – what a great combination of flavor! We’re trying to eat more fish, so look forward to giving this a go!
Claire | The Simple, Sweet Life
I absolutely adore fish seasoned with lemon but I bet that hot sauce really adds a little extra something something. Can’t wait to try this recipe!
Denise
What a great and flavorful marinade! I don’t grill fish often, but now I want to. Thanks for sharing!
Tammy
Ahh perfect summertime recipe! I don’t grill fish often admittedly but I’d love to try this…just sounds so good!!
Nicoletta De Angelis Nardelli
So true, quality ingredients play a huge role in cooking! Your halibut looks amazingly tender and bursting with flavor.
Veena Azmanov
Delicious, flavorful and yummy.Cant wait to make some for family. Too delicious to resist.
Jolina
That fish is grilled perfectly! We’re always a hit or miss when it comes to grilling fish so we cannot wait to try your marinade. Yum!
Chris
Thank-you! I’ll be making this soon! 🙂
Denise
I love a good piece of halibut. It’s a bit hard to get here in Pittsburgh but I’m going into down town today and I’m going to see if I can pick up a piece to make this. Looks delicious!
Lois Christensen
My husband would love the spices like this on top of fish!
Danielle Wolter
Halibut is one of my favorite fish. loving all the flavors in the marinade, and how fun to use capers. Sounds so delicious!
Aleta
Oh boy this sounds good. My husband loves fish, I certainly don’t make it enough for him, but I’m going to have to make this for him! The spices sound delicious 🙂
Jenni LeBaron
I love the spicy + acidic balance of flavors you’ve used here. I think the Frank’s hot sauce is a brilliant idea for a white fish like this and the lime really balances it all out. Plus, I just think citrus and fish were made for each other. Great halibut recipe, Marisa!
Chris
I have everything for this recipe but the only hot sauce I have is Tabasco. Is there a huge difference in taste from the Franks? Thanks!
Marisa Franca
Hi, Chris. Tabasco will be fine. I think it may be a bit more vinegary than Franks and a little spicier. Test it with a tad less of spice and then add more if you like. We like it spicy!!
Elaine Benoit
I feel like sometimes a great grilling dish is all in the marinade! Your marinade looks so delicious and flavorful and the halibut looks perfect in every way!
Susie
Sounds delicious! Can’t wait to try new marinade recipe. Hope the fishing is going GREAT???????????? PS. Lawry’s Seasoned salt is also good on popcorn…….
Gloria
I am so glad grilling season is finally here. Halibut is so delicious, and the marinade sounds wonderful. I would also use it on shrimp too. I know we will be using this a few times this season.
Dan from Platter Talk
We love to eat fish from the grill and I have all of the seasoning ingredients for this wonderful recipe; now off to get some halibut – Thanks so much for sharing this one!
Jovina Coughlin
Seafood is always my first choice and I love grilling fish for great flavor. This recipe looks perfect for that and quite delicious.