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Using paper towels, pat halibut dry. Coat completely with 1½ tsp. Sazonador Total, pressing to adhere on fish. Transfer fish to platter; cover and refrigerate for at least 15 minutes, or up to 1 hour.
Meanwhile, in small bowl, whisk together remaining Sazonador Total, lemon juice and mustard. Slowly drizzle in olive oil, whisking constantly, until well combined.
Heat grill to medium-high heat. Using pastry brush, brush halibut with olive oil mixture. Cook halibut, flipping once and brushing with glaze, until golden brown and just opaque in center (about 4-6 minutes per side). Serve immediately.
Experiment with cuts of meat, poultry and fish that have a low percentage of fat. Try skinless chicken breast, lean beef roasts and flaky white fish.