Orange Dijon Grilled Halibut

Grilling fish can be a delightful experience, especially when it’s enhanced with a bright and zesty glaze. This Orange Dijon Grilled Halibut not only brings beautiful flavors together, but it’s also easy to prepare. Perfect for a sunny day or a special occasion, this dish will impress your family and friends.

Why make this recipe

This recipe is a fantastic choice for anyone looking to enjoy a light and flavorful meal. The combination of orange marmalade and Dijon mustard creates a sweet-and-sour glaze that beautifully complements the mildness of halibut. Grilling gives the fish a lovely smoky flavor, and the fresh herbs add a touch of brightness. Plus, it’s a quick recipe that’s packed with nutrients!

Ingredients

• 1/3 cup orange marmalade
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh lemon juice
• 2 tablespoons apple juice
• Salt and black pepper to taste
• 1 tablespoon fresh basil, finely chopped
• 1/2 teaspoon red pepper flakes
• 1 pound halibut fillet, skin-on

How to make it

1. In a small bowl, whisk together the orange marmalade, Dijon mustard, lemon juice, apple juice, chopped basil, and red pepper flakes until smooth.
2. Preheat your outdoor grill to medium-high heat and clean the grates thoroughly.
3. Season the halibut fillet lightly with salt and black pepper on both sides.
4. Place the halibut on the grill, skin-side down, to prevent sticking and allow for easier handling.
5. Brush the top of the fillet generously with half of the prepared orange Dijon glaze.
6. Grill for about 10-12 minutes or until the fish becomes opaque and flakes easily with a fork.
7. Brush the remainder of the glaze over the fish during the last 2 minutes of cooking.
8. Carefully remove from the grill and serve immediately.

How to serve it

This grilled halibut is best served hot off the grill. You can accompany it with a fresh salad, steamed vegetables, or fluffy rice to complement its flavors. A sprinkle of extra fresh basil on top can also enhance its presentation and taste.

How to store it

If you have leftovers, allow the halibut to cool completely before storing it. Place it in an airtight container and keep it in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop to avoid drying it out.

Helpful tips

• Make sure to preheat the grill well to help prevent the fish from sticking.
• Use a fish spatula for flipping; it will help keep the fillet intact.
• Keep an eye on the grilling time, as halibut can dry out quickly if overcooked.

Optional variations

• For a more citrusy flavor, you can add some orange zest to the glaze before grilling.
• If you like some extra heat, consider increasing the amount of red pepper flakes or adding sliced fresh jalapeños on top.

Frequently asked questions

Can I use another type of fish?
Yes, other firm fish like salmon or swordfish can also work well with this glaze. Just adjust the cooking time as needed since different fish have various cooking times.

What if I don’t have a grill?
You can easily cook the halibut in a broiler or on a stovetop grill pan. Just make sure to keep an eye on it as cooking times may vary.

Can I marinate the fish in advance?
While the glaze is great on its own, it’s best to brush it on just before grilling. Marinating the fish directly in the glaze could make it too sweet.

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