Grilled Halibut with Lemon-Basil Vinaigrette

Recipe was very good. I however don’t like my Halibut cooked quite as much. Therefore we will broil for three minutes per side next time.

• christophercriner7551

• Galveston, TX

• 8/2/2021

This was absolutely delicious. I minced the garlic and it blended well in the vinaigrette. Added some fresh dill weed along with the fresh basil. Grilled halibut ~4 mins on each side (I use copper sheets on my grill to keep anything from sticking and it keeps the grill clean). Came out perfect. I will definitely being using this many times.

• Anonymous

• Albany, NY

• 7/8/2021

Came out great! A big hit!

• dfyffe29215

• San Clemente, CA

• 7/6/2020

This was so simple and so fantastic. We will make this again and again.

• jenb1227

• Philadelphia, PA

• 7/4/2020

Awesome!. Fish recipes should be simple and this one demonstrates that perfectly. Yes I went to the store today to get lobsters on sale but.. they were out. This was the last halibut steak. A beautiful 1 inch thick .7 lb steak. Only quibble is what is crushed garlic. To me, it means place a garlic clove on the cutting board, take your chefs nice, place the flat side against the clove and take your fist and pound the knife. This I did. Obviously you would not serve those pieces but they flavored the sauce . I just took them out at the end before serving. One user commented on the the fact it was a fragile fish. Maybe the fillets , but even then halibut fillets are pretty substantial. Halibut steak is on the top four grilling fish steaks in my book (tuna, salmon, halibut and swordfish). Perhaps you got halibut fillet, or worse haddock fillet (which are yummy but not grillable). Make this! It would really work well with swordfish steaks if you can't find halibut. There is also the price factor. Halibut steaks in New England are 17 to 20 dollars per pound while swordfish can be had for much less. But I just love Halibut.

• jimpan

• Connecticut

• 6/21/2020

I cook some sort of fish at least 3 nights a week for my employers and they absolutely loved this recipe. I didn't change a thing. One thing to note is it is important to crush (or smash) the garlic very well so that it blends in with the oil and of course adding the salt and pepper to taste is a must.

• CarmenLacy

• Nashville, TN

• 7/31/2019

This is really good and super easy. I gave 3 instead of 4 because I would not grill it. The fish is too delicate and falls apart on the grill.

• lisam

• Plover, WI

• 9/13/2018

been my go to halibut recipe for years.

• rroyce

• anchorage alaska

• 2/12/2018

Made this tonight. Came out perfect. Would recommend to people and will definitely make again.

• Jdjdmama

• SoCal

• 6/26/2017

Absolutely fabulous. Made this for a nice light lunch this week with a Smitten Kitchen carrot salad. Loved the flavor - very nice cold as well! 4 mins in the broiler did just fine, not overcooked. I used Tilapia but would be good with anything.

• dyannadfz

• Toronto, ONT

• 5/29/2017

Excellent and quick! I followed recipe but added a basil combo spice blend also, very tasty. Side dishes rice and asparagus, I drizzled the sauce from fish over all!

• kkrughoff

• Boulder, Co

• 4/18/2017

Made this tonight with 1/2 the amount of fish, but all the sauce. I used fresh basil and Paiche, instead of Halibut. I broiled the fish and served it with sunflower micro greens and quinoa cooked in chicken stock with lemon and olive oil. The whole meal was delicious.

• kaymac27

• Alexandria, VA

• 10/17/2016

The videos on the side are so ridiculous. I would never use those products due to their ads. Recipe is good...

• Anonymous

• chicago

• 9/8/2016

Great recipe, try to aim for 130-135 F internal temp.so that it doesn't dry out. It's tricky with halibut.

• hugo49

• Paris,Ontario

• 6/3/2016

Absolutely LOVED this dish. Followed recipe and used fresh basil and 2 halibut filets. I drizzled a little of the marinade on the halibut filets about 15 minutes before cooking. Pan seared the halibut filets 4 minutes per side. Topped with the remaining marinade and served with asparagus and parsnip puree.

• Anonymous

• St. Louis, MO

• 6/1/2016