Grilled Halibut with Lemon-Herb Crust

Name: Grilled Halibut with Lemon-Herb Crust
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Ingredients: 3/4 cup (175 mL) fresh bread crumbs; 2 Tbsp. (30 mL) grated Pecorino Romano cheese; 1 Tbsp. (15 mL) lemon peel; 1 Tbsp. (15 mL) margarine, melted; 2 Tbsp. (30 mL) Hellmann’s® 1/2 The Fat Mayonnaise; 1 Tbsp. (15 mL) chopped fresh tarragon; 1 lb. (500 g) halibut filets, about 1-1/2 cm thick, skin left on; 2 Tbsp. (30 mL) fresh lemon juice

Check out our grilled halibut with lemon herb crust recipe, using simple ingredients that don't sacrifice on flavour, try it today!

NUTRITIONAL FACTS

Servings4

Value

Amount per Serving	Value
Energy (kcal)	270.0
Protein (g)	28.0 g
Carbohydrates (g)	16.0 g
Sugar (g)	2.0 g
Fat (g)	10.0 g
Fibre	2.0 g
Calcium	15.0 %
Sodium(mg)	350.0 mg
Vitamin A	4.0 %
Saturated Fat (g)	1.5 g
Trans Fat (g)	0.0 g
Cholesterol (mg)	40.0 mg
Iron	10.0 %
Vitamin C	10.0 %
Vitamin B12

4 People

Servings
15 Mins

Prep Time
12 Mins

Cooking Time
27 Mins

Ready In

3/4 cup (175 mL) fresh bread crumbs
2 Tbsp. (30 mL) grated Pecorino Romano cheese
1 Tbsp. (15 mL) lemon peel
1 Tbsp. (15 mL) margarine, melted
2 Tbsp. (30 mL) Hellmann’s® 1/2 The Fat Mayonnaise
1 Tbsp. (15 mL) chopped fresh tarragon
1 lb. (500 g) halibut filets, about 1-1/2 cm thick, skin left on
2 Tbsp. (30 mL) fresh lemon juice

MADE WITH

Combine bread crumbs, Parmesan, lemon zest, salt and pepper in a bowl. Add margarine and toss to form a crumbly mixture.
In another bowl, combine Hellmann's® 1/2 The Fat mayonnaise-type dressing 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.