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Zesty Orange Dijon Grilled Halibut: Easy Summer Dinner

orange dijon grilled halibut - featured image
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A quick and easy grilled halibut recipe with a bright, tangy orange Dijon glaze. Perfect for summer nights, this dish is flaky, flavorful, and ready in under 20 minutes.

Ingredients

Scale
  • 2 (6-ounce) halibut fillets (about 1 inch thick)
  • 3 tablespoons fresh orange juice (from about 1 large orange)
  • 1 tablespoon orange zest (from the same orange)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon honey (optional)
  • Fresh dill or parsley, chopped (for serving)
  • Lemon wedges (for serving)

Instructions

  1. Make the Marinade (5 minutes): In a small bowl, combine the fresh orange juice, orange zest, Dijon mustard, olive oil, minced garlic, salt, and pepper. Whisk until smooth and slightly thickened. If using honey, add it now and whisk again. Set aside about 2 tablespoons of the marinade for basting.
  2. Marinate the Halibut (10-15 minutes): Place the halibut fillets in a shallow dish or zip-top bag. Pour the main portion of the marinade over the fish, turning to coat each fillet. Cover and refrigerate for 10-15 minutes. Do not marinate longer than 20 minutes.
  3. Preheat the Grill (10 minutes): Preheat your grill to medium-high heat (about 400-450°F). Clean the grates thoroughly with a grill brush, then lightly oil them by dipping a paper towel in vegetable oil and using tongs to rub it over the grates.
  4. Grill the Halibut (6-8 minutes total): Remove the halibut from the marinade, letting excess drip off. Place the fillets diagonally on the hot grill grates. Close the lid and cook for 3-4 minutes without moving the fish. Flip the fish using a fish spatula when it releases easily from the grates.
  5. Baste and Finish (3-4 minutes): Once flipped, brush the reserved marinade over the top of the fillets. Close the lid and cook for another 3-4 minutes, or until the fish is opaque and flakes easily with a fork. Internal temperature should read 130-135°F.
  6. Rest and Serve (2 minutes): Transfer the grilled halibut to a clean plate. Let it rest for 2 minutes. Sprinkle with fresh dill or parsley and serve immediately with lemon wedges.

Notes

Do not marinate longer than 20 minutes to avoid the acid cooking the fish. Let the fish sit at room temperature for 10 minutes after marinating for even cooking. Use a hot, clean, well-oiled grill to prevent sticking. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition

Keywords: grilled halibut, orange Dijon halibut, easy summer dinner, grilled fish, healthy fish recipe

Find it online: https://emacrave.com/zesty-orange-dijon-grilled-halibut-easy-summer-dinner/