Lightly seasoned, then cooked until tender and flaky, this grilled halibut is topped with fresh cherry tomatoes and basil before serving.
Ingredients
Halibut: Use fresh halibut for frozen thawed fish fillets. Halibut is medium-firm white fish with a mild flavor. If using thawed halibut, be sure to pat them dry with a paper towel before seasoning. Seasonings: This recipe is fresh and simple. The fish is seasoned with oil and lemon juice (fresh is best if possible) and a little salt and pepper.
Variations
If you can’t find halibut, replace it with striped bass or cod. Cod tends to be a little less sweet but is a white fish that can also be grilled. Swap the seasoning with this DIY lemon pepper seasoning, this zesty Cajun blend, or a dash of garlic salt.
How to Make Grilled Halibut
Storing Leftovers
Keep leftover grilled halibut in an airtight container in the refrigerator for up to 2 days. Reheat leftovers in the microwave at 30-second intervals or enjoy it cold on a salad or tucked into a wrap or pita pocket. Leftovers can also be added to a creamy seafood chowder. Freeze leftover halibut in zippered bags for up to three months. NOTE: Thawed fish can change in texture.
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