GRILLED HALIBUT WITH MUSTARD DILL SAUCE

Grilled Halibut is delicious because the technique of grilling brings out the sweetness of the fish.  It is a highly regarded food fish, which is causing it to rapidly become depleted.   The name is derived from haly (holy) and butt (flat fish), for its popularity on Catholic holy days.

Methods of Preparing Halibut

Grilled – Usually marinated first because of it’s low fat content.

Broiled – Usually marinated first because of it’s low fat content.

Seviche – When it’s freshly caught, there’s nothing better then make seviche using lot of fresh lime juice, some sweet and hot peppers and a little onion.

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Grilled Halibut with Mustard Dill Sauce
This Halibut recipes results in a moist, tender and flaky fish with a sauce that is out of this world!
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
For the marinade
  1. Whisk together the wine, lemon juice, olive oil and rosemary in a small shallow baking dish. Add the halibut and turn to coat. Marinate in the refrigerator for 1 hour, turning once. Preheat grill. Remove fish from marinade and season with salt and pepper to taste. Grill the steaks for 3 to 4 minutes on each side or to desired doneness.
For the Mustard Dill Sauce
  1. In a small bowl, combine the yogurt, mayonnaise, dill and mustard; cover and refrigerate. Sprinkle halibut with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill halibut, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork.
Recipe Notes

© Galley Chef All Rights Reserved

ASPARAGUS SALAD WITH RADISHES, PEAS AND LEMON DILL VINAIGRETTE

Tasty asparagus and crunchy radishes comes together to make a tangy and healthy salad.

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ASPARAGUS SALAD WITH RADISHES, PEAS AND LEMON DILL VINAIGRETTE
Crunch asparagus and radishes over arugula with a lemon dill vinaigrette.
Course Salads
Cuisine American
Prep Time 10 minutes
Servings
people
Ingredients
For the salad
For the lemon dill vinaigrette
Course Salads
Cuisine American
Prep Time 10 minutes
Servings
people
Ingredients
For the salad
For the lemon dill vinaigrette
Instructions
  1. Place all the vinaigrette ingredients except oil in a medium bowl and whisk to combine. Slowly drizzle in oil, whisking continuously, until completely incorporated. Taste and season with additional salt and pepper. Gently stir in the peas. Arrange the arugula leaves in the center of 4 salad plates. Sprinkle the asparagus and radishes over the plates dividing them equally. Top with the lemon dill vinaigrette. © Galley Chef All Rights Reserved