Grilled Citrus Herb Halibut
March 26, 2016
Forget cedar planks. Rest your fish filets on sweet and tangy tangerine slices to create this buttery Grilled Citrus Herb Halibut.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 2-4 servings
1Slice 2 tangerines. Zest and juice the other tangerine.
2Heat the grill to 375-400F degrees.
3Place a small saucepot on the grill, and melt one tablespoon of butter in it. Add the shallots and garlic and sauté for 1 minute. Add 2 chopped sage leaves, ½ teaspoon salt, ½ teaspoon pepper, red pepper flakes, the tangerine juice, the remaining butter and half of the tangerine zest. Stir until melted and combined. Remove the pot from the grill.
4Season the halibut with ½ teaspoon salt and ½ teaspoon pepper on both sides.
5Arrange the tangerine slices on the grill in two overlapping rows the length of your fish filet. Place the fish on top of the orange slices. Spoon some of the tangerine butter sauce on top. Close the lid and grill for 10 minutes.
6Open the grill lid. Spoon more sauce on top of the fish. Set the remaining sage leaves on the grill off to the side. Close the lid and grill for 5 more minutes.
7Remove the halibut to a platter. Drizzle the remaining sauce on top. Sprinkle with remaining tangerine zest and crispy sage leaves.
You can substitute ½ teaspoon dried sage for the fresh sage in the butter sauce. Or if you don’t have sage, consider using other herbs like thyme, rosemary or oregano.
This recipe is also great with sea bass, tilapia and salmon.
When working with large pieces of fish, an extra large grill spatula will help you easily remove it from the grill.