Grilled Halibut With Lemon-Herb Crust

Submitted by DeeDee

"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: 25mins
• Ingredients: 11
• 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.

Reviews

[rachel.blanche]

This is one of the fish dishes I make quite often. I always just make it in the oven since I am in an apartment without a grill. It still turns out delicious. I also use panko instead of regular breadcrumbs. I like the extra crunch to it.

 

[Jules127]

I used cod (no skin) bc it looked the freshest at my market and skipped the tarragon as well. It was great on the grill and made for a fast main dish but still was a bit more unusual and tasty than other usual fish filet dishes!

 

[harebal_6]

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!