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Grilled Halibut with Lemon-Herb Crust
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 |
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4 People
Servings
-
15 Mins
Prep Time
-
12 Mins
Cooking Time
-
27 Mins
Ready In
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
MADE WITH
Directions
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Combine bread crumbs, Parmesan, lemon zest, salt and pepper in a bowl. Add margarine and toss to form a crumbly mixture.
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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.
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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.
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Drizzle lemon juice over each fillet. Serve immediately.
Chef's Tip
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