Grilled Herb-Rubbed Halibut
Prep time: 5 min.
Total time: 5 min.
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
|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.|