Ingredients
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1/2
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2
-
1
-
-
1
-
2
-
1
-
1
-
1
-
1
-
2
-
-
-
-
Directions
Grilled Halibut With Lemon-Herb Crust,I was looking for recipes to cook halibut seeing as I caught 2 from a deep sea fishing trip off of Vancouver Island. The first one I caught was 46 lb and the second one was 27 lb. I found this recipe from a Hellman’s pamphlet. I made a couple of changes to suit our taste. We love doing halibut this way. The topping keeps the fish moist. We had our halibut cut into 1 lb. servings so we bbq it in one piece and then cut it into portions. The recipe says it serves 4 but my husband and I split it ourselves.,This is one of the fish dishes I make quite often. I always just make it in the oven since I am in an apartment without a grill. It still turns out delicious. I also use panko instead of regular breadcrumbs. I like the extra crunch to it.,used cod (no skin) bc it looked the freshest at my market and skipped the tarragon as well. It was great on the grill and made for a fast main dish but still was a bit more unusual and tasty than other usual fish filet dishes!
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Steps
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1
Done
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In a Small Bowl, Combine Bread Crumbs, Parmesan, Lemon Zest, Salt and Pepper. |
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2
Done
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Add Melted Butter and Toss With a Fork to Form a Crumbly Mixture. |
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3
Done
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in Another Small Bowl, Combine Mayonnaise, Green Onion and Tomato. (the Recipe Says to Add 1 Tablespoons Chopped Fresh Tarragon but I Never Have It So I Omit It). |
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4
Done
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Arrange Fish, Skin Side Down, on a Platter. Spread Each Fillet With Mayonnaise Mixture. Press Crumbs Mixture Onto Each Fillet. |
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5
Done
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Preheat Barbecue on High For 10 Minutes. Reduce to Medium-High and Barbecue Fish Skin Side Down Until Fish Flakes Easily With a Fork and Topping Is Nicely Brown - About 10-12 Minutes. |
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6
Done
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Drizzle Lemon Juice Over Fillets and Serve Immediately. |
