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 halibut  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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