Grilled Halibut with Lemon-Herb Crust

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  • 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) Becel® Buttery Taste 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

Nutritional information

 

Amount per serving

Calories270
Calories from Fat90
Total Fat10g
Saturated Fat1.5g
Trans Fat0g
Cholesterol40mg
Sodium350mg
Total Carbs16g
Dietary Fiber2g
Sugars2g
Protein28g
Calcium15%
Iron10%
Vitamin C10%
Vitamin A4%
  • 1 Combine bread crumbs, Parmesan, lemon zest, salt and pepper in a bowl. Add butter 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.