Grilled Halibut With Lemon Tarragon Mustard

READY IN: 2hrs 14mins
Recipe by Julesong

Adapted from a recipe in "The Taste of Summer" by Diane Rossen Worthington. Prep time includes marination.

Top Review by george-sophie

Living in beautiful British Columbia we frequently have access to fresh halibut. I was looking for another good recipe, other than Dancer's Grilled Lemon-Basil Halibut and this is it!! I've made this three times now and this last time I did something a little different. Following the example of a salmon recipe I 'saved' the marinade after removing the halibut and just before the fish was ready I boiled it for 1-2 minutes! Happy to say we survived without any ill effects and it was delicious!!! Otherwise it seems like such a waste of a wonderful marinade. The first time I only used half (just for 2) and froze the other half. I have used fresh tarragon and dried once both are great although our preference is always for fresh. You've got to try this one. Thank you Julesong!

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Prepare your barbecue or grill pan to medium temperature.
  4. 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.
  5. Transfer steaks to a serving platter, garnish with lemon slices and tarragon, and serve immediately.
  6. Goes nicely with a rice salad!
  7. Note: you can also use this recipe with salmon steaks or fillets.
  8. Source: The Taste of Summer by Diane Rossen Worthington, and Moyn at Gail’s Recipe Swap.

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