Lime Herb Grilled Halibut

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! 

This recipe is sponsored by McCormick® at Walmart. However, all thoughts and opinions are my own.

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 Walmart. 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.

LAWRY’S® SEASONED SALT: A MAGICAL SPICE

There we found the spices that we needed. We had a jar of Lawry’s® Garlic Salt with Parsley but for our citrus grilled fish, we wanted the Original Seasoned Salt. Our daughter’s family calls this salt “pixie dust” because everything you sprinkle it on tastes magically good.

This is no ordinary seasoning, it’s a blend of salt, herbs and spices, giving a unique flavor to anything you sprinkle it on. Need more ideas on how to use it? Check out Lawry’s® Seasoned Salt webpage.

MCCORMICK® BLACK PEPPER TASTES LIKE FRESHLY GROUND

Until I started buying McCormick® 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.

Find out more ways you can use McCormick® Black Pepper on their website.

FRANK’S® REDHOT® SAUCE: AN INDISPENSABLE STAPLE

We use so much of this 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 Frank’s® RedHot® 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. If you need more ideas on how you can use it, go to the Frank’s® RedHot® Sauce website. 

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 Frank’s® RedHot® 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 Lawry’s® Seasoned Salt and McCormick® Black Pepper.

Oil the grill grates or use spray oil on the grates before lighting the grill. Heat the grill to medium high 450 ℉.

Then just grill the fish until cooked though – about 4 minutes per side. This may alter depending on the thickness of your halibut. A perfect medium is 130 ℉ to 135 ℉.

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 Frank’s® RedHot® Sauce, Lawry’s® Seasoned salt, and McCormick® Black Pepper.

We love entertaining, especially when we have a chance to grill our food. Walmart makes it super easy especially when it comes to preparation. These are laid-back moments that Walmart makes easier for us to enjoy.

Tutti a tavola è pronto!

Un caro saluto e alla prossima.

Lime Herb Grilled Halibut

A nutritious and delicious meal grilled in no time. The halibut first marinates in a spicy herbal marinade and then a splash of the marinade goes on the grilled fish. You can use any firm flesh fish for this recipe. See if you don’t find yourself excited about eating grilled fish more often. 

5 from 19 votes

Print Pin Rate

Course: Main Course, Seafood dish

Cuisine: American-Italian

Keyword: al fresco dining, entertaining, grilling

Prep Time: 45 minutes

Cook Time: 8 minutes

Total Time: 53 minutes

Servings: 4 people

Calories: 284kcal

As An Amazon Associate I earn from qualifying purchases.

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 Frank’s®RedHot®Sauce
• 1/4 cup fresh basil minced
• 1 tbsp capers rinsed in cold water
• 1/2 tsp Lawry's® Seasoned Salt
• 1/2 tsp McCormick® Black Pepper
• 4 Halibut Steaks of Fillets same thickness ***see notes

Instructions

• Mix the lime juice, olive oil, garlic, lime zest and Franks’s® RedHot® 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 Lawry’s® Seasoned Salt and McCormick® 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

**** If you can find halibut fillets with the skin on one side, they will be easier to grill. We couldn’t get them that way but they were excellent nonetheless. 

Nutrition

Calories: 284kcal | Carbohydrates: 2g | Protein: 31g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 638mg | Potassium: 778mg | Vitamin A: 195IU | Vitamin C: 10.6mg | Calcium: 20mg | Iron: 0.5mg

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Note: Recipes and content from ©2014-2019 are copyright protected. Please do not use content or recipe without prior written permission. If you want to share the information please link to this post. Grazie.

I want to thank McCormick® at Walmart for sponsoring this post. I’m so happy to share this information and the delicious Lime Herb Grilled Halibut recipe with you.

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