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!
- 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
Directions See How It's Made
- 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.
- 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.
- Prepare your barbecue or grill pan to medium temperature.
- 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.
- Transfer steaks to a serving platter, garnish with lemon slices and tarragon, and serve immediately.
- Goes nicely with a rice salad!
- Note: you can also use this recipe with salmon steaks or fillets.
- Source: The Taste of Summer by Diane Rossen Worthington, and Moyn at Gail’s Recipe Swap.