This marinated, grilled halibut is perfect for a summertime dinner. The marinade gives the halibut a wonderful aroma and flavor that you can intensify as much as you like with the addition of jalapeno pepper. The key with halibutย  is to cook it for only a few minutes per side. Any more than that, and the halibut will lose its juicy and tender consistency. You can also ensure easy grilling by asking for thicker steaks that will not break apart when handled.

Note: You could use this delicious marinade on any other white flaky fish, or to make fish tacos.

Fish tacos by Bake Bellissima

Grilled halibut

Servings: 4 -5
Author: adapted from Lourdes Castro, Simply Mexican

Ingredients

  • 1/4 cup olive oil
  • 1 1/2 teaspoons chile powder
  • 1 1/2 teaspoons dried oregano
  • 1/2 ground cumin
  • 1/4 cup lightly packed fresh cilantro leaves, chopped, and more for garnish
  • 1 jalapeno, stemmed and chopped (optional)
  • 4 halibut steaks, or other flaky white fish such as mahi mahi
  • 1/2 teaspoon fine sea salt
  • Juice of 1 lime and more lime cut into quarters

Instructions

  1. Pour the olive oil into a small add the chile powder, oregano, cumin, chopped cilantro, jalapeno and the lime juice. Mix well. Place the fish filets in a shallow dish and coat well on both sides. Let the fish marinate for 20 minutes.
  2. Heat an outdoor or indoor grill (I use a grill over my stove).
  3. Grill the halibut steaks 3-4 minutes per side depending on thickness.
  4. You can check how cooked the steaks are by lightly pressing down on the top of the fish. When you feel it is starting to get firm, you can remove from the grill.
  5. Garnish with cilantro leaves, lime quarters, and serve with Mexican crema, and fresh salsa.

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Comments

  • Talia

    Yum… can’t wait to try this… Also a good marinade for flank steak on the BBQ!

  • Micha3ygirl

    This looks delish. I’m having a BBQ tonight and thinking of picking up some halibut now! Thanks!!

  • […] top row: chipotle lime corn on the cob from uncommon designs / sliders with beer glazed onions and brie from confections of a foodie bride / curry grilled zucchini rollups from edible perspective middle row: bacon bourbon chicken kebabs from lea and jay / grilled korean bbq short rib dogs with sweet peach relish and spicy korean slaw from half baked harvest bottom row: walnut, goat cheese, and honey pizza from 52 ways to cook / grilled grapefruit with mascarpone from las recetas de la felicidad / grilled halibut with lime and cilantro from bake belissima […]

    • Hi Mary, I don’t have a temperature setting on mine, but I let it get very hot before grilling to get those pretty grill marks!

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1/2 cup torn basil leaves
1 cup olive oil
2 tablespoons red wine vinegar (or balsamic vinegar)
1/3 cup honey
2 cloves garlic, thinly sliced
2 teaspoons coriander seeds
1/4 scraped vanilla bean pod
salt, pepper to taste
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Place tomatoes in a heatproof glass container, cut side down. Add the basil to the tomatoes.
Combine olive oil, red wine vinegar, garlic, honey, 1/4 scraped vanilla bean pod, and coriander seeds in a sauce pot. Bring to a boil.
Pour the boiling marinade over the tomatoes. Allow to cool to room temperature and marinate tomatoes in the fridge for at least 4 hours or overnight.
Season with salt and pepper before serving.  #marinatedtomatoes, #easyrecipes, #mtlfoodies, #summerrecipes, #delicious, #bonjourcuisine
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5 tablespoons rice vinegar
3 tablespoons soy sauce or tamari
1-2 tablespoons hot chili paste such as sambal oelek, or Thai chili paste. Adjust for desired spice level.
2 tablespoons honey
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1 1/2 teaspoon kosher salt divided, plus more
3 tablespoons cornstarch
2 tablespoons vegetable oil
3 scallions very thinly sliced on a diagonal
1 tsp. toasted sesame seeds
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In a small bowl, whisk together the rice vinegar, soy sauce, chili paste, and honey.
Place salmon filets on a plate and season salmon filets with 1 teaspoon salt, followed by the cornstarch. Make sure the salmon filets are properly coated.
Heat oil in a large nonstick skillet over medium-high. Cook salmon in a single layer, undisturbed, until nicely browned underneath, 2โ€“3 minutes. Turn and cook until other side is lightly golden, about 2 minutes. Pour sauce over salmon and continue to cook, gently turning salmon halfway through, until sauce is thickened slightly and clinging to salmon, about 1 minute. (Sauce will bubble when first added and will then calm down.)
Drizzle sauce from pan over salmon filets to serve, and top with scallions and toasted sesame seeds. #salmondinner, #salmonteriyaki, #kosherrecipes, #kosherfoodie, #easyrecipes, #30minutemeals
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The ingredients and quantities below are only meant to be a guide, and donโ€™t need to be followed exactly. Itโ€™s the technique that I think is wonderful: frying the beef in oil before cooking the veggies adds flavour to the stir fry, and cooking the eggs in the pan coats the rice with delicious flavour. This recipe can be adapted to any protein or veggie combo of your choice.  Ingredients:  1-2 tbsp vegetable oil
2 cup Smoked meat, shredded or cubed (or other cooked protein)
2 cloves garlic, minced
1 tbsp ginger, minced
1 small onion, finely diced
1 carrot, finely diced
1/2 red pepper, minced
1 cup broccoli florets, cooked
1 cup kale, finely chopped
2 eggs, lightly beaten with a fork
3 cups white rice
1 tbsp toasted sesame oil
3 tbsp low sodium soy sauce (or regular)
2 tbsp hoisin sauce (can also use teriyaki)
2 tbsp scallions, minced (for garnish)
Instructions

Start by heating a wok pan. Donโ€™t worry if you donโ€™t have one, I used a regular non-stick pan and it was perfect.
Warm vegetable oil, about 1-2 tablespoons at medium-high heat. Add beef and sautรฉ until crisped.
Fish the beef out of the pan, and reduce heat to medium. Add the garlic and ginger and stir fry for about 30 seconds. Add the remaining vegetables to the pan and cook till softened, about 7-10 minutes. Add the beef back into the pan.
Make a space in the middle of the pan for the eggs. Stir until cooked and mix with the vegetables and beef. 
Add the rice and the sauce ingredients (soy sauce, sesame oil and hoisin) and increase heat until all ingredients heated. Top with scallions and serve.
  • ๐“๐ก๐š๐ข ๐‚๐จ๐œ๐จ๐ง๐ฎ๐ญ ๐‚๐ฎ๐ซ๐ซ๐ฒ, ๐›๐ž๐ญ๐ญ๐ž๐ซ ๐ญ๐ก๐š๐ง ๐ญ๐š๐ค๐ž๐จ๐ฎ๐ญ! This recipe comes together in minutes, and really feels like you are eating takeout! Delicious flavors going on here. You can replace mock-crab with either chicken or tofu, or another healthy protein! Try it and use #bonjourcuisine to share your pics๐Ÿ“ธ

๐“๐ก๐š๐ข ๐‚๐จ๐œ๐จ๐ง๐ฎ๐ญ ๐‚๐ฎ๐ซ๐ซ๐ฒ ๐‘๐ž๐œ๐ข๐ฉ๐ž: 
2-3 tablespoons ๐ฏ๐ž๐ ๐ž๐ญ๐š๐›๐ฅ๐ž ๐จ๐ข๐ฅ
2 lbs ๐ฆ๐จ๐œ๐ค-๐œ๐ซ๐š๐›
1 small yellow ๐—ผ๐—ป๐—ถ๐—ผ๐—ป, minced
1 clove ๐—ด๐—ฎ๐—ฟ๐—น๐—ถ๐—ฐ, minced
๐˜€๐—ฎ๐—น๐˜ and ๐—ฝ๐—ฒ๐—ฝ๐—ฝ๐—ฒ๐—ฟ to taste
2 tablespoons ๐—ฟ๐—ฒ๐—ฑ ๐—ฐ๐˜‚๐—ฟ๐—ฟ๐˜† ๐—ฝ๐—ฎ๐˜€๐˜๐—ฒ, ๐˜€๐˜๐—ผ๐—ฟ๐—ฒ๐—ฏ๐—ผ๐˜‚๐—ด๐—ต๐˜ ๐—ผ๐—ฟ ๐—ต๐—ผ๐—บ๐—ฒ๐—บ๐—ฎ๐—ฑ๐—ฒ*
2 teaspoons ๐—ฐ๐˜‚๐—ฟ๐—ฟ๐˜† ๐—ฝ๐—ผ๐˜„๐—ฑ๐—ฒ๐—ฟ
1/2 teaspoon ๐—ฐ๐˜‚๐—บ๐—ถ๐—ป
1 can ๐—ฐ๐—ผ๐—ฐ๐—ผ๐—ป๐˜‚๐˜ ๐—บ๐—ถ๐—น๐—ธ
1 ๐—น๐—ถ๐—บ๐—ฒ, cut into wedges
1/2 cup fresh ๐—ฐ๐—ถ๐—น๐—ฎ๐—ป๐˜๐—ฟ๐—ผ, chopped
1 tablespoon ๐˜€๐—ฐ๐—ฎ๐—น๐—น๐—ถ๐—ผ๐—ป๐˜€, optional
Cooked ๐—ฟ๐—ถ๐—ฐ๐—ฒ, for serving 
Heat oil in a large skillet over medium-high heat. Add the mock-crab and saute, 3-5 minutes. Season with salt and pepper, and remove onto a plate. 
Add more oil to the pan if necessary, and cook onions and garlic for 4-5 minutes, until translucent. Season with salt and pepper. 
Add the curry paste, curry powder, and cumin to the pan. Cook until spices start to be fragrant, 30 seconds or so. Add the coconut milk and allow the sauce to simmer over medium heat. Return the mock-crab to the pan, and cook for 2 more minutes to allow flavors to combine. Serve the curry with rice and top with cilantro or minced scallions, and a good squeeze of lime. *Curry paste: use this easy recipe if you don't have this paste at home: - 3 red chilies or 2-3 teaspoons Thai chilli sauce
-1/2 cup onion, chopped
- 1/4 cup garlic, chopped
- 1 tablespoon fresh ginger, chopped
- 1 tablespoon ground coriander
- 1 teaspoon cumin
-1/2 teaspoon salt
-1/2 teaspoon pepper

Remove seeds and stems from chilies and soak in warm water for 10 minutes. In the meantime, place remaining ingredients in a food processor. Drain the peppers and add them to the processor. Mix into a paste, making sure to scrape the sides to incorporate. This paste will keep for one month in the fridge, or o1 year in the freezer.  #easy, #bonjourcuisine, #coconutcurry, #30minutemeals
  • Shabbat shalom to all!!