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.
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
Follow along with us
Lime Herb Grilled Halibut
- 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
- 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.
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