You and your family will fall in love with this fresh grilled fresh recipe that gets its flavor from a simple lemon and olive oil mixture. For perfectly grilled catch-of-the day, use fillets that are at least 1-inch thick. Be sure not to overcook the fish. Once it can flake with a fork, remove it from the grill. The tartar sauce can be made ahead and refrigerated. Prefer a grilled fish sandwich? Halibut has one center bone that’s a snap to remove after the fish is cooked. Simply remove it and serve the fish on the bun of your choice. Serve this with coleslaw.
Ingredients
2 pounds uncooked halibut fillets
1 tbsp olive oil
2 tbsp fresh lemon juice, divided
¼ cup vidalia onions, sliced, finely chopped
¼ cup unsweetened dill pickles, finely chopped
2 tbsp capers, finely chopped
1 tbsp fresh parsley, fresh, finely chopped
2 tbsp dill, fresh, finely chopped
½ tsp sugar
⅛ tsp table salt, or to taste
⅛ tsp black pepper, or to taste
¼ cup reduced calorie mayonnaise
1 spray cooking spray
Instructions
Wash fish and pat dry. Mix oil with 1 tablespoon of lemon juice in a small cup. Place fish in a glass dish and baste with oil mixture; cover and refrigerate.
Meanwhile, to make tartar sauce, combine onions, pickles, capers, parsley, dill, sugar, remaining tablespoon of lemon juice, salt and pepper in a small bowl; stir in mayonnaise, cover and set aside.
To grill fish, coat grill rack with cooking spray (make sure grill is off; do not spray onto heated grill). Preheat grill to medium-high. Grill fish for 4 minutes; flip and cook until fish turns opaque all the way through, basting with any remaining oil mixture, about 4 minutes more. To broil fish, place broiler rack 2-inches away from heat source. Heat broiler and broiler pan to medium-high heat. Place fish on heated pan and cook for 4 minutes; turn and cook for 4 minutes more. Immediately serve fish with tartar sauce.
Serving Size: Yields about 4 to 5 ounces fish and 2 1/2 tablespoons sauce per serving.
