Grilled Halibut With Lemon Tarragon Mustard

Total Time
2hrs 14mins
Prep 2 hrs
Cook 14 mins

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

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.
Most Helpful

5 5

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!

5 5

Halibut is one of our favorite fish and this recipe is absolutely delicious. The flavouring is subtle but definitely present--not overwhelming. When I made it my hubby and 30 yr old son (myself as well)thought they had died and gone to heaven!!!!

5 5

This recipe showed up when I was looking for something different. Just happened to have fresh tarragon growing on the balcony and one of our favourite herbs. Wonderful fresh flavor - lots of character. Works very well with salmaon and even haddock. This is certainly going in my cookbook. Thanks.