A delightful grilled halibut recipe infused with a zesty herb marinade, perfect for a summer meal.
Combine the olive oil, minced garlic, juice of the lemon, chopped parsley, dried oregano, salt, and black pepper in a mixing bowl.
Mix the marinade thoroughly to ensure all ingredients are evenly distributed.
Place the halibut fillets in a ziplock bag and pour the marinade over them. Seal the bag and refrigerate for at least 1 hour.
Turn the bag occasionally to ensure the fish is evenly coated.
Preheat your grill to medium-high heat and oil the grates to prevent sticking.
Use a high smoke point oil like canola or grapeseed oil for greasing the grill.
Remove the halibut from the marinade and place it on the grill. Cook for 4-5 minutes on each side.
Avoid moving the fish too soon to prevent it from breaking apart.
Check if the halibut is done by ensuring it flakes easily with a fork and is opaque throughout.
If unsure, use a meat thermometer; the internal temperature should reach 145°F.
Serve the grilled halibut with a garnish of fresh parsley and lemon wedges.
Pair with a side of grilled vegetables or a fresh salad for a complete meal.
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