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Grilled Halibut with lemon on a bed of greens.
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4.88 from 47 votes

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. 
Prep Time45 minutes
Cook Time8 minutes
Total Time53 minutes
Course: Main Course, Seafood dish
Cuisine: American-Italian
Servings: 4 people
Calories: 284kcal
Author: Marisa Franca @ All Our Way

Ingredients

  • ¼ cup lime juice fresh lime
  • ¼ cup olive oil extra virgin
  • 4 garlic cloves minced
  • 1 teaspoon lime zest
  • 2 tablespoon Hot Sauce
  • ¼ cup fresh basil minced
  • 1 tablespoon capers rinsed in cold water
  • ½ teaspoon Seasoned Salt
  • ½ teaspoon 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

**** 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