Grilled Herb-Rubbed Halibut

Name: Grilled Herb-Rubbed Halibut
Prep time: 5M
Total time: 15M
Yield: 4 Servings
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

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Grill up flavorful fish this summer, fast, with Grilled Herb-Rubbed Halibut. In this simple grilled fish recipe, GOYA® <a title="Sazonador Total" href="5155" data-id="8006">Sazonador Total</a> 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.

Total Time

15m

Prep Time:5m

Yields:4 Servings

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Ingredients

(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

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2 tbsp.

GOYA® Lemon Juice

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2 tsp.

Dijon mustard

¼ cup

GOYA® Extra Virgin Olive Oil

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Directions

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Step 1

Using paper towels, pat halibut dry. Coat completely with 2 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.

Step 2

Meanwhile, in small bowl, whisk together remaining Sazonador Total, lemon juice and mustard. Slowly drizzle in olive oil, whisking constantly, until well combined.

Step 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.

Products in this Recipe

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Sazonador Total

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Lemon Juice

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Extra Virgin Olive Oil

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