Recipes
Grilled Halibut with Lemon-Herb Crust
15 minutes
10-12 minutes
4 servings
| 3/4 cup | fresh bread crumbs | 175 mL |
| 2 tbsp | grated Parmesan cheese | 30 mL |
| 1 tbsp | finely grated lemon zest | 15 mL |
| salt and pepper,to taste | ||
| 1 tbsp | butter or margarine, melted | 15 mL |
| 2 tbsp | Hellmann's® 1/2 the Fat Mayonnaise | 30 mL |
| 1 tbsp | chopped fresh tarragon | 15 mL |
| 1 lb | halibut fillets, about 1/2-inch (1 cm) thick, skin left on | 500 g |
| 2 tbsp | fresh lemon juice | 30 mL |
- Combine bread crumbs, Parmesan, lemon zest, salt and pepper in a bowl. Add butter and toss to form a crumbly mixture. In another bowl, combine mayonnaise and tarragon. Arrange fish, skin-side-down, on a platter. Spread each fillet with mayonnaise mixture. Press crumb mixture onto each fillet.
- Preheat barbecue on high for 10 mins. Reduce heat to medium-high. Arrange fillets on bbq skin-side-down. Lower lid and cook until fish flakes easily with fork and topping is nicely browned, about 10–12 mins. Drizzle lemon juice over each fillet. Serve immediately.