Grilled Halibut with Lemon-Herb Crust

Grilled Halibut with Lemon-Herb Crust






4 people


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


  • 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-type dressing
  • 1 Tbsp. (15 mL) chopped fresh tarragon
  • 1 lb. (500 g) halibut fillets, about 1-1/2 cm thick, skin left on
  • 2 Tbsp. (30 mL) fresh lemon juice

  1. Amount per Serving
Title Amount per Serving
Energy 270.0
Total Fat 10.0 g
Saturated Fat 1.5 g
Carbohydrate excl. fibre 16.0 g
Sugars 2.0 g
Fibre 2.0 g
Protein 28.0 g


  1. Combine bread crumbs, Parmesan, lemon zest, salt and pepper in a bowl. Add margarine and toss to form a crumbly mixture.

  2. 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.

  3. 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.

  4. Drizzle lemon juice over each fillet. Serve immediately.