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Nutrition Facts
Serving Size 1 (455g) Recipe makes 6 servings
Calories 548
Calories from Fat 169		(30%)
Amount Per Serving		%DV
	Total Fat 18.9g	29%
	Saturated Fat 2.6g	13%
	Monounsaturated Fat 9.9g
	Polyunsaturated Fat 4.1g
	Trans Fat 0.0g
Cholesterol 130mg		43%
Sodium 338mg		14%
Potassium 1954mg		55%
Total Carbohydrate 4.0g		1%
	Dietary Fiber 0.7g	2%
	Sugars 0.8g
Protein 86.0g		171%
detailed view... how is this calculated?

Grilled Halibut With Lemon Tarragon Mustard

Recipe #116898 | 2¼ hours | 2 hours prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Julesong
Apr 12, 2005

Adapted from a recipe in "The Taste of Summer" by Diane Rossen Worthington. Prep time includes marination.

SERVES 6 (change servings and units)

Ingredients

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 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

1
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.
2
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.
3
Prepare your barbecue or grill pan to medium temperature.
4
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.
5
Transfer steaks to a serving platter, garnish with lemon slices and tarragon, and serve immediately.
6
Goes nicely with a rice salad!
7
Note: you can also use this recipe with salmon steaks or fillets.
8
Source: The Taste of Summer by Diane Rossen Worthington, and Moyn at Gail’s Recipe Swap.

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Featured Reviews for This Recipe

From: Chef #230502

On Jul 26, 2009

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!

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From: Chef #663900-Micmouse

On Jul 22, 2009

Halibut is one of our favorite fish and this recipe is absolutely delicious. The flavouring is subtle but definitely present--not overwhelming. When I made it my hubby and 30 yr old son (myself as well)thought they had died and gone to heaven!!!!

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From: nataliep

On Jun 22, 2006

Excellent dish!

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From: Marsha D.

On May 5, 2005

Totally awesome!! We really enjoyed this recipe for Halibut. I am so tickled to have been able to be in the photo swap#2 and able to pick this excellent recipe. Very simple to make and easy to grill. The flavor was MUM MUM GOOD! Love the lemon flavor with the Dijon mustard. Thanks for sharing your wonderful tasty Halibut recipe Julesong!! Its a keeper in my cookbook from now on!.