Grilled Halibut with Basil Vinaigrette – Kalyn's Kitchen

Posted by Calin Denny On June 25, 2021

Grilled halibut with basil vinaigrette is one of my favorite ways to cook fish on the grill, and this post contains ten more ideas for using basil vinaigrette!

Install grilled halibut to try later!

I have been fascinated by so many summers Basil VinaigretteWhich I like to eat dripping over tomatoes or Served over vegetables. And this summery sauce with amazing fresh basil is served with grilled chicken or fish and Grilled halibut with basil vinaigrette This is the perfect recipe to make when you have basil vinaigrette in the fridge! But my favorite barbecue recipe I remind you of Friday favorite It’s a combination full of flavour, so it’s worth making a basil vinaigrette just so you can serve it with this delicious grilled fish. I first made this recipe before halibut became so pricey, so you can definitely use another type of firm fish if halibut isn’t on the budget.

The dressing will keep in the refrigerator for a week or a little longer, so check the recipe for other ideas for using it. And if you use my tips for Freezing fresh basilYou can make delicious basil sauce all year round with frozen basil, so if you have basil growing in your home, be sure to give it a try!

What ingredients do you need for this recipe?

What other fish can you use?

Halibut is so expensive these days that you may want to use another type of fish. This recipe would also be great with any other firm meat fish like Mahi Mahi, Swordfish, Tuna, Cod, Shark, Snapper, and of course salmon.

How can you prevent fish fillets from sticking to the grill?

Make sure the grill grates are completely clean. Spray the grill grates well with a non-stick spray such as Pam for grilling (Continued link) Or rub with a paper towel dipped in high-smoky oil if you don’t have a non-stick grilling spray. Rub both sides of the fish well with olive oil (or another type of oil of your choice) before marinating the fish. Preheat grill on high, then immediately turn to medium-high when placing fish. Let the fish cook for 3 minutes without touching it, then lift the edge of the piece to see if you have nice grill marks and if the fish is ready to turn. Rotate to cook for 2-3 minutes using the other corner on the grill grates to make grill marks. Then rotate carefully with a file fish spoon (Referral link) will make this easier. Cook 3-4 minutes on the second side, or until fish is firm.

What if you don’t have an outdoor grill?

If you don’t have an outdoor grill (or the weather isn’t grilling), grilled fish like this can be cooked on Grill pan on stove with spurs (affiliate link) or file George Foreman Grill (continued link) with good results. Remember that George Foreman Grill cooks both sides at once, so your grilling time will be much shorter!

How this recipe works:

(Scroll down for the full recipe including nutritional information.)

do the Basil Vinaigrette. (Or simply mix 1 part chopped basil with 3 parts reduced sugar vinaigrette.)
Wipe off excess moisture from the fish and allow it to reach room temperature.
Spray clean grill grates with a non-stick grilling spray such as Pam for grilling (Continued link) Or rub with a paper towel dampened with high smoke point oil.
Heat the grill on a high temperature.
Rub both sides of the fish with olive oil zigged fish scrub (continued link) or any fish scrub you prefer.
When the fish is at room temperature, place the top side down at an angle on the grill grates and immediately turn the temperature to medium to high.
Cook for 3 minutes in this position without moving the fish, then check for grill marks and make sure the fish lifts easily.
Then rotate the fish at an opposite angle and cook for another 2-3 minutes.
Carefully turn the fish over with a fish spoon (Referral link) If you have one, cook for 2-3 minutes on the other side.
The total cooking time will be 8 to 10 minutes, depending on the thickness of the fish and the temperature of the grill.
Serve hot with basil vinaigrette.

Make it a low carb meal:

Grilled halibut with basil vinaigrette will taste great Grilled Asparagus with ParmesanAnd the Hungarian cucumber saladAnd the Asparagus and tomato salad with hearts of palm, or Spicy Greek salad with pepperoncini For a low-carb dinner.

Ten more ideas with Basil Vinaigrette:

Grilled Zucchini Caprese Stax
Summer tomato salad with goat cheese
Cherry and Tomato Caprese Salad
Fresh tomato, olive and mozzarella salad
Grilled chicken with lemon and basil sauce
Tomato salad with hearts of palm, olives and feta
Artichoke antipasto salad
Asparagus with basil vinaigrette
Green bean salad with sausage and olives
Spaghetti salad with Italian sausage

Ingredients

4 halibut fillets (see notes)

olive oil for rubbing fish

2 tsp. Szeged fish rub (see notes)

1/2 cup mixed basil vinegar

instructions

do the Basil Vinaigrette Let the flavors blend together as the fish cooks. (If you want to make less, just mix 1 part chopped basil mixed with a little olive oil with 3 parts low sugar vinaigrette. Basil Vinaigrette keeps in the fridge and is good at many things, so I’ll make the whole recipe !)
Remove the fish from the refrigerator until it reaches room temperature.
If the fish appears wet, press both sides with paper towels to remove any excess moisture.
When the fish have reached room temperature, spray the grill grates with nonstick grilling spray or rub them with a paper towel moistened with a high-smoky oil (such as grapeseed oil or peanut oil).
Heat the grill on a high temperature. (Use medium high for a charcoal grill.)
Rub both sides of the halibut with olive oil and rub the fish.
When fish is at room temperature, angle it across grill grates, top side down, and immediately turn temperature to medium-high.
Cook for 3 minutes in this position without moving the fish or until you see good grill marks. (Carefully lift the corner of the fish and check it. It should lift easily when it is ready to turn.)
When you see good grill marks, carefully rotate the fish so that it is at the opposite angle across the grill grates.
Cook for an additional 2-3 minutes on this side, then check again for grill marks.
When you have good cross marks, carefully flip the fish over and cook for 2-3 minutes on the other side.
The total cooking time will be 8 to 10 minutes, depending on the thickness of the fish and the temperature of the grill.
The fish should feel solid but not hard to the touch when done; Don’t overcook.
To serve, put 2 tablespoons of basil sauce over each piece of fish and serve hot.

Nutrition information:

fruit:

serving size:

Amount per service:

Calories: 513Total fat: 12 gramsSaturated fat: 3 gramsUnsaturated fats: 0 gramsUnsaturated fats: 8 gramsCholesterol: 241 mgsodium: 383 mgCarbohydrates: 1 gramthe basic: 0 gramssugar: 1 gramprotein: 95 grams

Nutrition information is calculated automatically by the Recipe Plug-In I’m using. I am not a dietitian and cannot guarantee 100% accuracy, as many variables affect these calculations.

Low Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
Grilled fish like this is a great main dish for any stage of the original South Beach Diet and would be perfect for other low-carb eating plans, including Keto.

Find more recipes like these:
Uses Barbecue recipes To find more BBQ ideas. use the Recipes by type of diet Image index pages to find more recipes suitable for a particular food plan. You may also like to Follow Kalyn’s Kitchen on Pinterest To see all the good recipes I share there.

Historical notes for this recipe:
This recipe was first published in 2006, in the early days of my blog! I’ve been doing this ever since, and in 2013 the post was updated with better photos. It was last updated in 2021.