Print

Orange Dijon Grilled Halibut Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 26 reviews

This Orange Dijon Grilled Halibut is a flavorful and healthy BBQ dinner option featuring a tangy glaze made from orange marmalade, Dijon mustard, fresh basil, and a hint of red pepper flakes. The halibut is grilled over medium heat to perfection, resulting in a moist, tender fish with a beautifully caramelized citrus-mustard coating. Perfect for a light and vibrant meal that highlights fresh, bright flavors.

Ingredients

Glaze Ingredients

  • 1/3 cup orange marmalade
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 2 tablespoons white wine
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon fresh basil, finely chopped
  • 1/2 teaspoon red pepper flakes

Main Ingredient

  • 1 pound halibut fillet with the skin on

Instructions

  1. Heat the grill: Set your grill to medium heat and allow it to preheat fully. Medium heat ensures gentle cooking, allowing the glaze to thicken and lightly caramelize without burning the fish.
  2. Mix the glaze: In a small bowl, combine orange marmalade, Dijon mustard, lemon juice, white wine, salt, pepper, chopped basil, and red pepper flakes. Whisk until smooth and aromatic to create the flavorful glaze that defines this dish.
  3. Set the fish on the grill: Place the halibut fillet skin-side down carefully on the grill to help protect it from direct heat and make flipping easier. Spoon some glaze over the top immediately to start infusing the fish with flavor.
  4. Cook with the lid closed: Cover the grill and cook the halibut for about 10 minutes. Keeping the lid closed maintains steady heat circulation for even cooking. The fish will begin to turn opaque around the edges while remaining moist inside.
  5. Check for doneness: Use a thermometer to ensure the thickest part of the fillet reaches 145°F or test by gently flaking the fish with a fork. If undercooked, return to the grill briefly, monitoring closely.
  6. Finish with the remaining glaze: Spoon the rest of the glaze over the halibut once nearly done and let it cook just long enough for the glaze to brighten and glisten the fish’s surface.
  7. Serve immediately: Remove the halibut from the grill and serve hot for the best texture and flavor, pairing well with simple side dishes.

Notes

  • Use a fish spatula for easier flipping and lifting of the halibut fillet.
  • Adjust red pepper flakes to your preferred spice level or omit if sensitive to heat.
  • For a non-alcoholic version, substitute white wine with white grape juice or extra lemon juice.
  • Letting the grill fully preheat helps prevent the fish from sticking to the grates.
  • Serve with light sides like steamed vegetables or a fresh salad to complement the citrusy glaze.

Find it online: https://deliciousyum.com/orange-dijon-grilled-halibut-recipe/