Grilled Herb-Rubbed Halibut | GOYA

Grilled Herb-Rubbed Halibut

Grill up flavorful fish this summer, fast, with Grilled Herb-Rubbed Halibut. In this simple grilled fish recipe, GOYA® Sazonador Total works two ways to season the fish to its center. First, the herb-based spice blend is sprinkled onto the fish as a dry rub. Next, it is mixed with lemon juice, mustard and olive oil and mopped on the fish as it grills. The results: simple, flavorful, delicious grilled fish in minutes.

Serves 4

Prep time: 5 min.

Total time: 5 min.

Ingredients

4 (4-6 oz.) boneless, skinless halibut filets, or other firm-fleshed white fish filets (like cod, mahi mahi, tilapia or flounder)

3 tbsp. GOYA® Sazonador Total, divided

2 tbsp. GOYA® Lemon Juice

2 tsp. Dijon mustard

¼ cup GOYA® Extra Virgin Olive Oil

Directions

1. Using paper towels, pat halibut dry. Coat completely with2 tbsp. Sazonador Total, pressing to adhere on fish. Transfer fish to platter; cover and refrigerate for at least 15 minutes, or up to 1 hour.
2. Meanwhile, in small bowl, whisk together remaining Sazonador Total, lemon juice and mustard. Slowly drizzle in olive oil, whisking constantly, until well combined.
3. Heat grill to medium-high heat. Using pastry brush, brush halibut with olive oil mixture. Cook halibut, flipping once and brushing with dressing, until golden brown and just opaque in center (about 4-6 minutes per side). Serve immediately.

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