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Citrus-Grilled Halibut There's nothing like a little taste of spring weather to kickoff grilling season. My family and I grill practically year-round, but it is especially exciting at this time of year when we can nearly abandon stovetop cooking indoors. One favorite is always fish. This citrus grilled halibut is simple, fast, and delicious. Serve with grilled seasonal vegetables and a salad. Makes 3 servings. 1 pound halibut (or comparable white fish such as haddock), skinned 4 cloves chopped garlic 2 lemons 2 limes Freshly ground pepper (1–2 teaspoons; to taste) Nonstick cooking spray (or olive oil if you prefer) Heat the grill to medium-high. Spray a large piece of aluminum with nonstick cooking spray, and turn it up along the edges. Cut the lemons and limes in half and squeeze all of the juice into a large measuring cup, being careful to remove any seeds. Peel and chop the garlic. Then, whisk the juices, garlic, and pepper together. Pour about one-quarter of the mixture into the aluminum foil; place the fish on top; and then pour the rest of the liquid over the fish. Loosely wrap it up, folding over the foil to keep the moisture in while grilling but with enough openings for the juice to mostly evaporate. Grill for about 5 minutes on one side and then open the foil to flip the fish once mid-way through, for a total of 10 to 15 minutes until cooked through (time will vary depending on grill temperature and thickness of the fish). Nutritional information (per serving) 182 calories |
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