Mohamed Shili This delicious Bobby Flay-inspired grilled halibut is a quick and easy way to enjoy a flavorful, nutritious meal. With simple ingredients like butter, lemon, and herbs, it’s a perfect dish for any occasion. The fish comes out tender and flaky, making it a crowd-pleasing favorite for everyone!
Recipe Ingredients:
- ¾ cup butter, softened
- 1 tablespoon lemon juice
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons dried parsley
- ¾ teaspoon dried dill weed (Optional)
- ¼ teaspoon white sugar (Optional)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 (1-inch thick) halibut steaks
How To Make Grilled Halibut?
- Prep the Grill: Preheat an outdoor grill to medium heat and lightly oil the grate.
- Make the Butter Mixture: In a bowl, combine the butter, lemon juice, onion powder, parsley, dill (if using), sugar (if using), salt, and pepper. Stir until smooth and well-blended.
- Coat the Halibut: Spread the butter mixture evenly over both sides of the halibut steaks, making sure each steak is generously covered.
- Grill the Halibut: Place the steaks on the preheated grill. Cook for about 5-6 minutes per side, or until the fish flakes easily when tested with a fork.
- Serve and Enjoy: Once cooked, remove the steaks from the grill and serve immediately. Enjoy your delicious, flavorful grilled halibut!
Recipe Tips:
- Don’t Overcook the Fish: Halibut is best when it’s cooked just until it flakes easily with a fork. Overcooking can make it dry, so keep an eye on it while grilling.
- Use Fresh Lemon Juice: Freshly squeezed lemon juice will give a more vibrant flavor than bottled lemon juice, making the dish taste even better.
- Oil the Grill Grate: Lightly oil the grill before cooking to prevent the halibut from sticking, especially since it can be a bit delicate.
- Let the Fish Rest: After grilling, let the halibut rest for a few minutes before serving. This helps the juices settle and makes it more flavorful.
- Customize the Herb Mix: If you don’t have dried dill or parsley, feel free to use fresh herbs or try thyme or basil for a different twist on the flavor.
How To Store & Reheat Leftovers?
- Refrigerate: Allow the leftover grilled halibut to cool down to room temperature before storing. Place it in an airtight container and refrigerate for up to 2 days.
- Freeze: You can freeze grilled halibut, but it’s best enjoyed within 1-2 months for optimal taste. To freeze, wrap the fish tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container.
- Reheat: Heat a non-stick pan over medium heat. Add a small amount of butter or oil, then gently reheat the halibut for 2-3 minutes on each side, being careful not to overcook.
Nutrition Facts
Serving Size: 1 serving (approximately 170g)
- Calories: 187 kcal
- Total Fat: 3.9 g
- Saturated Fat: 0.5 g
- Cholesterol: 54 mg
- Sodium: 92 mg
- Potassium: 765 mg
- Total Carbohydrate: 0 g
- Dietary Fiber: 0 g
- Sugars: 0 g
- Protein: 35 g
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Bobby Flay Grilled Halibut
Description
This delicious Bobby Flay-inspired grilled halibut is a quick and easy way to enjoy a flavorful, nutritious meal. With simple ingredients like butter, lemon, and herbs, it’s a perfect dish for any occasion. The fish comes out tender and flaky, making it a crowd-pleasing favorite for everyone!
Ingredients
Instructions
- Prep the Grill: Preheat an outdoor grill to medium heat and lightly oil the grate.
- Make the Butter Mixture: In a bowl, combine the butter, lemon juice, onion powder, parsley, dill (if using), sugar (if using), salt, and pepper. Stir until smooth and well-blended.
- Coat the Halibut: Spread the butter mixture evenly over both sides of the halibut steaks, making sure each steak is generously covered.
- Grill the Halibut: Place the steaks on the preheated grill. Cook for about 5-6 minutes per side, or until the fish flakes easily when tested with a fork.
- Serve and Enjoy: Once cooked, remove the steaks from the grill and serve immediately. Enjoy your delicious, flavorful grilled halibut!
Notes
- Don’t Overcook the Fish: Halibut is best when it’s cooked just until it flakes easily with a fork. Overcooking can make it dry, so keep an eye on it while grilling.
- Use Fresh Lemon Juice: Freshly squeezed lemon juice will give a more vibrant flavor than bottled lemon juice, making the dish taste even better.
- Oil the Grill Grate: Lightly oil the grill before cooking to prevent the halibut from sticking, especially since it can be a bit delicate.
- Let the Fish Rest: After grilling, let the halibut rest for a few minutes before serving. This helps the juices settle and makes it more flavorful.
- Customize the Herb Mix: If you don’t have dried dill or parsley, feel free to use fresh herbs or try thyme or basil for a different twist on the flavor.
Bobby Flay Grilled Halibut