GRILLED HALIBUT IN LEMON-MUSTARD-TARRAGON MARINADE
Make and share this Grilled Halibut in Lemon-Mustard-Tarragon Marinade recipe from Food.com.
Provided by ratherbeswimmin
Categories Halibut
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Make the marinade: in a small bowl, whisk the lemon juice, lemon zest, mustard, tarragon, and chives together; slowly whisk in the olive oil until well blended; season with salt and pepper.
- Arrange fish pieces in a large, shallow, non-aluminum dish; pour the marinade over the fish, coating evenly; cover and refrigerate for 30 minutes to 2 hours.
- Prepare the grill for medium-heat grilling.
- Remove fish from the marinade; grill the fish about 3 inches from the fire, turning once, for 5-7 minutes on each side, or to desired doneness.
- Transfer fish to a platter and garnish with lemon slices and tarragon; serve immediately.
Nutrition Facts : Calories 419.4, Fat 16.2, SaturatedFat 2.3, Cholesterol 93.7, Sodium 276.3, Carbohydrate 4, Fiber 0.7, Sugar 0.8, Protein 62.1
GRILLED HALIBUT WITH LEMON TARRAGON MUSTARD
Adapted from a recipe in "The Taste of Summer" by Diane Rossen Worthington. Prep time includes marination.
Provided by Julesong
Categories Halibut
Time 2h14m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- 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.
- Prepare your barbecue or grill pan to medium temperature.
- 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.
- Transfer steaks to a serving platter, garnish with lemon slices and tarragon, and serve immediately.
- Goes nicely with a rice salad!
- Note: you can also use this recipe with salmon steaks or fillets.
- Source: The Taste of Summer by Diane Rossen Worthington, and Moyn at Gail's Recipe Swap.
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