Orange Dijon Grilled Halibut: A Bright, Zesty Coastal Dinner

This Orange Dijon Grilled Halibut is a delightful and simple dish packed with vibrant flavors. It combines the sweetness of orange marmalade with the tanginess of Dijon mustard, making it a perfect choice for a summer barbecue or a cozy weeknight dinner. The recipe highlights the tender, flaky texture of halibut, complementing it with a fresh glaze.

Why make this recipe

Grilling halibut is an excellent way to enjoy a healthy fish dinner without a lot of fuss. Thanks to the unique flavor combination of orange and Dijon, this recipe adds a gourmet touch to a weeknight meal. It’s quick to prepare, tasty, and makes a beautiful presentation when served.

Ingredients

• 1/3 cup orange marmalade
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh lemon juice
• 2 tablespoons apple juice
• Salt and black pepper to taste
• 1 tablespoon fresh basil, finely chopped
• 1/2 teaspoon red pepper flakes
• 1 pound halibut fillet, skin-on

How to make it

1. In a small bowl, whisk together the orange marmalade, Dijon mustard, lemon juice, apple juice, chopped basil, and red pepper flakes until smooth.
2. Preheat your outdoor grill to medium-high heat and clean the grates thoroughly.
3. Season the halibut fillet lightly with salt and black pepper on both sides.
4. Place the halibut on the grill, skin-side down, to prevent sticking and allow for easier handling.
5. Brush the top of the fillet generously with half of the prepared orange Dijon glaze.
6. Grill for about 10-12 minutes or until the fish becomes opaque and flakes easily with a fork.
7. Brush the remainder of the glaze over the fish during the last 2 minutes of cooking.
8. Carefully remove from the grill and serve immediately.

How to serve it

This grilled halibut pairs wonderfully with a side of grilled vegetables or a fresh salad. You can also serve it with rice or quinoa to complement the dish, allowing the glaze to enhance the flavors. Consider adding a slice of lemon or some extra fresh basil on top for a lovely presentation.

How to store it

Leftover grilled halibut can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in the oven or on the grill, being careful not to overcook and dry it out.

Helpful tips

• Make sure to clean the grill grates before cooking to prevent sticking.
• To check for doneness, use a fork to gently flake the fish; it should come apart easily.
• If you don’t have halibut, you can substitute other firm fish like salmon or swordfish.

Optional variations

• For an extra kick, increase the amount of red pepper flakes or add a splash of hot sauce to the glaze.
• Try mixing in some orange zest in the marinade for an added citrusy aroma.

Frequently asked questions

Can I use frozen halibut for this recipe?
Yes, you can use frozen halibut. Be sure to fully thaw it in the refrigerator before grilling for the best texture.

What can I use instead of orange marmalade?
If you don’t have orange marmalade, mango chutney or apricot preserves can be good alternatives that will still complement the fish nicely.

Is halibut the only fish that works with this glaze?
No, while halibut is a great choice, this glaze works well with other fish, including salmon, trout, or swordfish.

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