This Orange Dijon Grilled Halibut is a bright and zesty dish! The fresh orange juice and tangy Dijon mustard make the fish really pop with flavor, bringing together a perfect summer vibe.
Grilling it makes the halibut nice and flaky, and the smell? Absolutely irresistible! 😍 I like to serve it with a side of veggies for a colorful plate that makes dinner a little fancier.
Key Ingredients & Substitutions
Halibut: Fresh halibut fillets are ideal for this recipe because they’re firm and grill beautifully. If halibut isn’t available, you can use other firm fish like cod, snapper, or mahi-mahi as a substitute.
Fresh Orange Juice: Fresh-squeezed juice brings the best flavor. If you’re short on time, bottled juice works too, but avoid those with added sugars for a healthier option. Grapefruit juice can also give a unique twist!
Dijon Mustard: Dijon adds a nice tang and depth to the marinade. If you want something milder, try yellow mustard. For a spicy kick, use whole grain mustard or spicy mustard instead.
Honey: Honey balances the acidity of the orange juice. Maple syrup can be a nice alternative if you’re looking for a vegan option, or agave syrup works too.
How Do I Grill the Perfect Halibut?
Grilling halibut can be a bit tricky since it can dry out quickly. Here are some tips to achieve tender and juicy fish:
- First, make sure your grill is nice and hot. Preheat it to medium-high before cooking.
- Oil the grill grates lightly to prevent sticking. Using a paper towel dipped in oil works well.
- Carefully flip the halibut using a spatula. Only flip it once to maintain its integrity!
- Keep an eye on the time. Grill for about 4-5 minutes per side. Halibut is done when it flakes easily with a fork.
For added flavor, consider brushing on a little extra marinade in the last minute of grilling to enhance that orange zest!
How to Make Orange Dijon Grilled Halibut
Ingredients You’ll Need:
- 4 halibut fillets (6 oz each)
- 1/4 cup fresh orange juice
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil, plus extra for grilling
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley, chopped)
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and another 10-15 minutes to grill, plus a marinating time of 30 minutes to 1 hour. So, you’re looking at a total of around 1 hour to 1 hour and 15 minutes before serving. Most of that time is hands-off while the halibut marinates!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a small bowl, mix together the fresh orange juice, Dijon mustard, olive oil, honey, minced garlic, dried or fresh parsley, crushed red pepper flakes (if you like a little heat), and a sprinkle of salt and pepper. Whisk everything together until it’s nicely combined and smooth.
2. Marinate the Fish:
Take your halibut fillets and place them in a shallow dish or resealable plastic bag. Pour about half of the marinade over the fish, making sure they are well-coated. Cover or seal them up and put in the fridge to marinate for 30 minutes to 1 hour. This lets all those yummy flavors soak into the fish!
3. Get the Grill Ready:
While the fish is marinating, preheat your grill to medium-high heat. It’s super important to oil the grill grates lightly using a paper towel dipped in olive oil. This will help prevent the fish from sticking.
4. Grill the Halibut:
Once the grill is hot, take the halibut fillets out of the marinade (discard the marinade you used). Place the fillets carefully on the grill. Grill each side for about 4-5 minutes, or until the fish looks opaque and flakes easily with a fork. Remember not to overcook it—overcooked fish is sad fish!
5. Heat the Remaining Marinade:
While the halibut is grilling, take the remaining marinade you set aside and pour it into a small saucepan. Heat it over medium heat until it comes to a gentle simmer, cooking for about 2-3 minutes. This will slightly thicken it and get rid of that raw garlic taste, making it safe to eat.
6. Serve Your Dish:
Once the halibut is done cooking, gently remove it from the grill and place it on serving plates. Drizzle the warm orange Dijon sauce from the saucepan over each fillet. It’s time to dig in!
7. Enjoy!
Serve your grilled halibut immediately with sides like grilled veggies or a fresh salad for a vibrant meal. Enjoy the bright, tangy flavors paired with perfectly grilled, tender halibut!
Can I Use Frozen Halibut for This Recipe?
Yes, you can use frozen halibut, but it’s essential to thaw it completely before marinating and grilling. Thaw the fish in the refrigerator overnight or place it sealed in a plastic bag submerged in cold water for a quicker method.
What Can I Substitute for Orange Juice?
If you don’t have fresh orange juice, bottled juice works as a substitute, but try to choose one without added sugars. Alternatively, you can use grapefruit juice for a slightly different flavor or replace it with a mixture of lime juice and a little honey for sweetness.
How Should I Store Leftovers?
Any leftover grilled halibut can be stored in an airtight container in the fridge for up to 2 days. To reheat, warm gently in a skillet over low heat, adding a splash of orange juice or a little olive oil to keep it moist.
Can I Make the Marinade Ahead of Time?
Absolutely! You can prepare the marinade a day in advance and store it in the refrigerator. Just give it a good stir before use, as ingredients may settle. This makes for quick prep on the day of grilling!
