1/2 Photos of Grilled Halibut With Lemon Tarragon Mustard
2 hrs 14 mins
Adapted from a recipe in "The Taste of Summer" by Diane Rossen Worthington. Prep time includes marination.
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Units: US | Metric
- 1/2 cup fresh lemon juice
- 1 tablespoon minced lemon, zest of
- 1/4 cup Dijon mustard
- 3 tablespoons finely chopped fresh tarragon (fresh preferred) or 1 tablespoon dried tarragon
- 2 tablespoons finely chopped fresh chives (or a combination) or 2 tablespoons scallions (or a combination)
- 1/4 cup olive oil
- salt & freshly ground black pepper
- 6 halibut steaks, 8 ounce steaks
- lemon slice, for garnish
- fresh tarragon, for garnish
- 1In 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.
- 2Place 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.
- 3Prepare your barbecue or grill pan to medium temperature.
- 4Grill 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.
- 5Transfer steaks to a serving platter, garnish with lemon slices and tarragon, and serve immediately.
- 6Goes nicely with a rice salad!
- 7Note: you can also use this recipe with salmon steaks or fillets.
- 8Source: The Taste of Summer by Diane Rossen Worthington, and Moyn at Gail’s Recipe Swap.
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Nutritional Facts for Grilled Halibut With Lemon Tarragon Mustard
Serving Size: 1 (455 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 470.1
- Calories from Fat 135
- Total Fat 15.0 g
- Saturated Fat 2.5 g
- Cholesterol 199.9 mg
- Sodium 397.1 mg
- Total Carbohydrate 3.3 g
- Dietary Fiber 0.7 g
- Sugars 0.6 g
- Protein 76.8 g