Can I make Orange Dijon Grilled Halibut without a grill?

Yes. You can cook it under a broiler or in a hot oven, though the flavor and surface caramelization will differ a bit. The glaze still works beautifully.

What type of halibut should I buy?

Look for a firm fillet that feels fresh and clean-smelling. A skin-on fillet works especially well for Orange Dijon Grilled Halibut because it helps the fish hold together on the grill.

Can I make the glaze ahead of time?

Absolutely. The glaze for Orange Dijon Grilled Halibut can be whisked together earlier in the day and kept in the fridge until you are ready to grill.

How do I know when halibut is done?

It should flake easily and reach 145°F in the center. That is the sweet spot for Orange Dijon Grilled Halibut .

Is this recipe very sweet?

Not really. The marmalade brings sweetness, but the Dijon, lemon, and basil keep Orange Dijon Grilled Halibut balanced and savory enough to feel like a proper dinner.

Orange Dijon Grilled Halibut Recipe for a Healthy BBQ Dinner

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Orange Dijon Grilled Halibut is a quick and flavorful grilled fish recipe with a sweet citrus glaze, tangy mustard, fresh basil, and a gentle kick of heat. It is a simple, elegant dinner that works beautifully for summer cookouts and easy weeknight meals.

Author: Irma
Category: Dinner

Ingredients

Scale

- 1/3 cup orange marmalade
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons white wine
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon fresh basil, finely chopped
- 1/2 teaspoon red pepper flakes
- 1 pound halibut fillet with the skin on

Cook Mode Prevent your screen from going dark

Instructions

Heat the grill.
Set your grill to medium heat and allow it to preheat fully. This step matters because Orange Dijon Grilled Halibut cooks best over steady medium heat rather than aggressive high heat. You want the fish to cook through gently while the glaze has time to thicken and lightly caramelize.
Mix the glaze.
In a small bowl, combine the orange marmalade, Dijon mustard, lemon juice, white wine, salt, pepper, chopped basil, and red pepper flakes. Whisk everything together until the mixture looks smooth and evenly blended. The marmalade should loosen up, the mustard should blend in completely, and the glaze should smell bright and aromatic. This mixture is what gives Orange Dijon Grilled Halibut its signature flavor.
Set the fish on the grill.
Place the halibut on the grill with the skin side facing down. Handle the fillet carefully so it stays intact. The skin helps protect the fish from direct heat and makes it easier to lift later. Once the fish is positioned, spoon some of the glaze over the top so the surface starts absorbing flavor right away.
Cook with the lid closed.
Cover the grill and let the halibut cook for about 10 minutes. Keep the lid down so the heat stays steady and circulates around the fish. During this stage, Orange Dijon Grilled Halibut should begin to look opaque around the edges while staying moist in the center. Avoid moving the fish too much so it can cook evenly.
Check for doneness.
After about 10 minutes, check the halibut carefully. You can use a thermometer or gently test the thickest part of the fillet. The fish is ready when it reaches 145°F and flakes easily with a fork. If it is still under the target temperature, keep it on the grill for a little longer and watch it closely.
Finish with the remaining glaze.
Spoon the rest of the glaze over the top of the halibut once it is close to done. Let it continue cooking just long enough for the fish to finish reaching temperature. This final layer gives Orange Dijon Grilled Halibut a brighter finish and makes the top glisten before serving.
Serve immediately.
Remove the halibut from the grill and transfer it to a serving plate. Serve it right away while it is hot, tender, and glossy with glaze. Orange Dijon Grilled Halibut pairs well with simple sides that let the citrus-mustard flavor stay front and center.

Find it online: https://irmacooks.com/orange-dijon-grilled-halibut/