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Orange Dijon Grilled Halibut Recipe

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4.3 from 2 reviews

This Orange Dijon Grilled Halibut recipe offers a bright and flavorful grilled fish dish featuring a sweet citrus glaze made from orange marmalade, tangy Dijon mustard, fresh basil, and a hint of red pepper flakes. Perfect for healthy BBQ dinners, this quick and elegant recipe is ideal for summer cookouts or easy weeknight meals, delivering moist and tender halibut with a beautifully caramelized glaze.

Ingredients

Glaze Ingredients

  • 1/3 cup orange marmalade
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 2 tablespoons white wine
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon fresh basil, finely chopped
  • 1/2 teaspoon red pepper flakes

Main Ingredient

  • 1 pound halibut fillet with the skin on

Instructions

  1. Heat the grill. Set your grill to medium heat and allow it to fully preheat to ensure even, gentle cooking for the halibut and to let the glaze thicken and caramelize properly without burning.
  2. Mix the glaze. In a small bowl, whisk together the orange marmalade, Dijon mustard, lemon juice, white wine, salt, black pepper, chopped fresh basil, and red pepper flakes until smooth and aromatic, forming the signature citrus-mustard glaze.
  3. Set the fish on the grill. Place the halibut fillet skin-side down on the grill carefully to keep it intact. Spoon some of the prepared glaze over the top of the fish so it starts absorbing the flavors immediately.
  4. Cook with the lid closed. Cover the grill and cook the halibut for about 10 minutes over medium heat. Keeping the lid closed maintains steady heat circulation, allowing the fish to cook gently and the glaze to lightly caramelize while the fish turns opaque at the edges.
  5. Check for doneness. Use a thermometer or gently test the thickest part of the fillet; the halibut is done when it reaches 145°F and flakes easily with a fork. If needed, continue grilling a bit longer while monitoring closely.
  6. Finish with the remaining glaze. Spoon the rest of the glaze over the halibut once it is nearly cooked through. Allow it to cook just long enough to finish reaching the proper temperature and develop a glossy, bright finish on top.
  7. Serve immediately. Remove the halibut from the grill and transfer it to a serving plate. Serve hot to enjoy the tender fish with the sweet, tangy, and slightly spicy glaze. Pair with simple sides to highlight the citrus-mustard flavors.

Notes

  • Ensure the grill is preheated to medium heat to avoid overcooking or burning the glaze.
  • Handle the halibut carefully when placing it on the grill to keep the fillet intact.
  • Use a meat thermometer to accurately check for doneness at 145°F for perfectly cooked halibut.
  • Serve immediately to enjoy the fish at its freshest and most flavorful state.
  • Fresh basil can be substituted with dried basil if needed, but fresh is recommended for best flavor.
  • If you prefer less heat, reduce or omit red pepper flakes.

Find it online: https://bitezly.com/orange-dijon-grilled-halibut-recipe/