Grilled Citrus Herb Halibut
Forget cedar planks. Rest your fish filets on sweet and tangy tangerine slices to create this buttery Grilled Citrus Herb Halibut.
Servings: 2
Ingredients
- 3 tangerines
- 4 tbsp butter
- 1 tbsp minced shallots
- 1 clove garlic minced
- 1 sprig fresh sage leaves
- 1 tsp salt
- 1 tsp black pepper
- pinch red pepper flakes
- 1 large halibut filet
Instructions
- Slice 2 tangerines. Zest and juice the other tangerine.
- Heat the grill to 375-400F degrees.
- Place 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.
- Season the halibut with ½ teaspoon salt and ½ teaspoon pepper on both sides.
- Arrange 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.
- Open 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.
- Remove the halibut to a platter. Drizzle the remaining sauce on top. Sprinkle with remaining tangerine zest and crispy sage leaves.
Notes
This recipe is also great with sea bass, tilapia and salmon.
Tangerines are a little more tangy than oranges, so they work really well in this recipe, but you could definitely substitute oranges, grapefruits or lemons.
Nutrition
Calories: 489kcal | Carbohydrates: 19g | Protein: 43g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 172mg | Sodium: 1523mg | Potassium: 1205mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1790IU | Vitamin C: 35.7mg | Calcium: 80mg | Iron: 0.8mg