30-Minute Grilled Lemon Garlic Halibut Steaks
These grilled halibut steaks feature a bright lemon-garlic marinade that infuses the fish with Mediterranean flavors in just 10 minutes. The quick marinade tenderizes the firm white fish while adding citrusy brightness, making this an ideal weeknight dinner or elegant entertaining option. Fresh parsley and lemon zest finish the dish with vibrant color and aromatic appeal. The simple preparation lets the halibut's delicate flavor shine through while the grill adds a subtle smoky char.
Ingredients
- ¼ cup lemon juice
- 1 tablespoon vegetable oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 cloves garlic, finely chopped
- 4 halibut or tuna steaks, about 1 inch thick (about 2 pounds)mahi-mahi1:1fish
similar firm texture
- ¼ cup fresh parsley, chopped
- 1 tablespoon lemon peel, grated
Instructions
- 1
Brush grill rack with vegetable oil and heat coals or gas grill for direct heat
- 2
Mix lemon juice, oil, salt, pepper and garlic in shallow glass dish or resealable plastic bag
- 3
Add fish and turn several times to coat with marinade
- 4
Cover dish or seal bag and refrigerate
- 5
Remove fish from marinade and reserve marinade
- 6
Grill fish 4 to 6 inches from medium heat, turning once and brushing with marinade, until fish flakes easily with fork
- 7
Discard any remaining marinade
- 8
Sprinkle fish with parsley and lemon peel
Tips
Reserve some fresh marinade separately before adding fish to avoid contamination and have clean marinade for basting.
Fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
Let fish rest at room temperature for 5-10 minutes before grilling for more even cooking.
Good to Know
Store leftover cooked fish in refrigerator for up to 2 days. Reheat gently to avoid overcooking.
Fish can be marinated up to 2 hours ahead. Longer marination may make the fish mushy due to acid.
Serve immediately off the grill while hot. Pairs well with grilled vegetables or rice pilaf.
Common Mistakes
Don't marinate longer than 2 hours to avoid mushy texture from acid breakdown
Don't use marinade that touched raw fish for serving to avoid contamination
Substitutions
similar firm texture
FAQ
Can I use frozen halibut steaks?
Yes, thaw completely and pat dry before marinating. Frozen fish may release more moisture during cooking.
What if I don't have a grill?
Use a grill pan or broil in the oven 4-6 inches from heat source, adjusting time as needed.
How long will leftovers keep?
Cooked fish keeps in the refrigerator for 2-3 days. Reheat gently or serve cold in salads.