This recipe for Marinated Grilled Halibut with Cumin and Lime can be made using any firm white fish. And if you’re lucky enough to have some of this cumin-lime halibut left over it’s perfect for making dish tacos!
INGREDIENTS
INGREDIENTS
- 4 halibut steaks or fillets (or other firm fish fillets)
MARINADE INGREDIENTS
- 1/4 cup fresh lime juice
- 1/4 cup oil of your choice (see notes)
- 2 T Worcestershire sauce (see notes)
- 2 tsp. onion powder
- 1 tsp. garlic puree or minced fresh garlic
- 2 tsp. ground cumin (see notes)
- 1 tsp. zested lime rind
- 1/4 tsp. coarse ground black pepper
- fresh cut limes for squeezing on cooked fish (optional)
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INSTRUCTIONS
- Zest the skin of one small lime. You can use a fine cheese grater to do this if you don’t have a microplane grater (affiliate link), but this is one of my favorite kitchen tools.
- Mix together lime juice, peanut oil (or other neutral-flavored oil), Worcestershire sauce or Gluten-Free Worcestershire Sauce (affiliate link), onion powder, garlic puree, ground cumin, lime zest, and black pepper to make the marinade.
- Put the fish pieces into a Ziploc bag or a flat plastic container with a tight-fitting lid, pour in the marinade, and let it marinate in the fridge for 2-3 hours (but definitely not longer than that.)
- Take fish out of the fridge, drain it and discard the marinade, and let the pieces of fish come to room temperature.
- Oil the grill or spray with non-stick spray and preheat to high (or only medium-high for a charcoal grill.)
- When the fish is room temperature, brush on both sides with peanut oil (or any high-smoke point oil.)
- If you want nice diagonal marks, lay the fish at an angle to the grill grates. Immediately turn the heat to medium-high and let fish cook at least 3 minutes without touching it.
- Then lift up the edge of the fish and as soon as you see grill marks have formed and fish lifts up without sticking, rotate each piece of fish so it’s going the opposite way and cook about 3 more minutes to get criss-cross grill marks.
- Then turn the fish over carefully using a Fish Spatula (affiliate link) if you have one and cook on the second side until the fish feels firm (but not hard) to the touch. Total cooking time for grilled fish is about 10 minutes per inch of thickness. This was perfectly done in 10 minutes.
- Serve hot, with extra cut limes to squeeze on if desired.
NOTES
I’ve made this mostly with halibut but any kind of mild fish which is substantial enough to hold up on the grill would work here. I would use Peanut Oil (affiliate link) but any neutral-flavored oil will work. Be sure to use Gluten-Free Worcestershire Sauce (affiliate link) if needed. I used 2 tsp. ground cumin, but if you don’t love cumin you might want less.
Recipe created by Kalyn.
NUTRITION INFORMATION
Yield
4
Serving Size
1Amount Per ServingCalories452Total Fat15gSaturated Fat6gTrans Fat0gUnsaturated Fat19gCholesterol129mgSodium209mgCarbohydrates5gFiber1gSugar2gProtein45g