Grilled Halibut With Lemon-Herb Crust
photo by harebal_6
- Ready In:
- 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
- In a small bowl, combine bread crumbs, parmesan, lemon zest, salt and pepper.
- Add melted butter and toss with a fork to form a crumbly mixture.
- 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).
- Arrange fish, skin side down, on a platter. Spread each fillet with mayonnaise mixture. Press crumbs mixture onto each fillet.
- 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.
- Drizzle lemon juice over fillets and serve immediately.
Questions & Replies
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Thank you DeeDee for sharing your recipe! It is wonderful! When your in the mood for fish but don't want the 'fish-house' smell - this is the perfect solution- grill it! Not only do you get the wonderful grilled flavor - it retains the moisture like it was baked in foil because of the delicious topping sealing in the moisture! I followed the recipe except like DeeDee, I didn't use tarragon. I also used a finely chopped yellow onion because I didn't have green onions and I also subbed a hot-house tomato instead of the plum tomato...it was perfect! - I used fresh ground pepper and it topped off the halibut and saucy flavor with just the right touch. My husband and I loved it - my kids...well they prefer McDonalds chicken nuggets over fish anyday, but they are picky little buggers. We will serve this again to company. It was awesome. Thanks again!