Grilled Halibut With Lemon Tarragon Mustard |
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Prep Time: 120 Minutes Cook Time: 14 Minutes |
Ready In: 134 Minutes Servings: 6 |
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Adapted from a recipe in The Taste of Summer by Diane Rossen Worthington. Prep time includes marination. Ingredients:
1/2 cup fresh lemon juice |
1 tablespoon minced lemon, zest of |
1/4 cup dijon mustard |
3 tablespoons finely chopped fresh tarragon (fresh preferred) or 1 tablespoon dried tarragon |
2 tablespoons finely chopped fresh chives (or a combination) or 2 tablespoons scallions (or a combination) |
1/4 cup olive oil |
salt & freshly ground black pepper |
6 halibut steaks, 8 ounce steaks |
lemon slice, for garnish |
fresh tarragon, for garnish |
Directions:
1. In a small bowl whisk together the lemon juice, zest, mustard, tarragon, and chives or scallions, then gradually whisk in the olive oil until well incorporated to make the marinade; season to taste with salt and freshly ground pepper.
2. Place fish steaks in a Ziplock bag (or use a large shallow non-reactive dish w/ cover), then add the marinade, close the bag securely, and refrigerate for 30 minutes to 2 hours.
3. Prepare your barbecue or grill pan to medium temperature.
4. Grill the fish about 3 inches from the coals, or in the grill pan, for 5 to 7 minutes on each side or to desired doneness.
5. Transfer steaks to a serving platter, garnish with lemon slices and tarragon, and serve immediately.
6. Goes nicely with a rice salad!
7. Note: you can also use this recipe with salmon steaks or fillets.
8. Source: The Taste of Summer by Diane Rossen Worthington, and Moyn at Gail’s Recipe Swap.
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