Grilled Halibut With Lemon-Herb Crust

“I was looking for recipes to cook halibut seeing as I caught 2 from a deep sea fishing trip off of Vancouver Island. The first one I caught was 46 lb and the second one was 27 lb. I found this recipe from a Hellman's pamphlet. I made a couple of changes to suit our taste. We love doing halibut this way. The topping keeps the fish moist. We had our halibut cut into 1 lb. servings so we bbq it in one piece and then cut it into portions. The recipe says it serves 4 but my husband and I split it ourselves.”

Ingredients Nutrition


  1. In a small bowl, combine bread crumbs, parmesan, lemon zest, salt and pepper.
  2. Add melted butter and toss with a fork to form a crumbly mixture.
  3. In another small bowl, combine mayonnaise, green onion and tomato. (The recipe says to add 1 tablespoons chopped fresh tarragon but I never have it so I omit it).
  4. Arrange fish, skin side down, on a platter. Spread each fillet with mayonnaise mixture. Press crumbs mixture onto each fillet.
  5. Preheat barbecue on high for 10 minutes. Reduce to medium-high and barbecue fish skin side down until fish flakes easily with a fork and topping is nicely brown - about 10-12 minutes.
  6. Drizzle lemon juice over fillets and serve immediately.

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