Grilled Halibut With Lemon-Herb Crust

I was looking for recipes to cook halibut seeing as I caught 2 from a deep sea fishing trip off of Vancouver Island. The first one I caught was 46 lb and the second one was 27 lb. I found this recipe from a Hellman's pamphlet. I made a couple of changes to suit our taste. We love doing halibut this way. The topping keeps the fish moist. We had our halibut cut into 1 lb. servings so we bbq it in one piece and then cut it into portions. The recipe says it serves 4 but my husband and I split it ourselves.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1⁄2 cup  breadcrumbs
• 2  tablespoons  grated parmesan cheese
• 1  tablespoon lemon zest
•  salt & pepper
• 1  tablespoon butter or 1  tablespoon margarine, melted
• 2  tablespoons mayonnaise
• 1  tablespoon  chopped fresh tarragon
• 1  chopped green onion
• 1  chopped plum tomato
• 1  lb halibut fillet, about 1/2 inch thick, skin left on
• 2  tablespoons lemon juice

Directions

1. In a small bowl, combine bread crumbs, parmesan, lemon zest, salt and pepper.
2. Add melted butter and toss with a fork to form a crumbly mixture.
3. In another small bowl, combine mayonnaise, green onion and tomato. (The recipe says to add 1 tablespoons chopped fresh tarragon but I never have it so I omit it).
4. Arrange fish, skin side down, on a platter. Spread each fillet with mayonnaise mixture. Press crumbs mixture onto each fillet.
5. Preheat barbecue on high for 10 minutes. Reduce to medium-high and barbecue fish skin side down until fish flakes easily with a fork and topping is nicely brown - about 10-12 minutes.
6. Drizzle lemon juice over fillets and serve immediately.