Bobby Flay's Grilled Halibut Recipe With A Twist
When it comes to cooking, Bobby Flay sure knows what he is doing. For this recipe, we took a Flay classic and added our own twist, and we'll share a little more on that later. Sometimes, the task of cooking fish can be daunting, but we're here to assure you that it's easy, and the result will be a restaurant-quality meal. If you want to get a taste of a great dish in the comfort of your own home, then look no further than this grilled halibut with a twist. Not only does the halibut look amazing, totally worthy of a photo on your Instagram feed, but it tastes just as good.
Recipe developer Stephanie Rapone of Pantry to Plate Meals is a wizard in the kitchen and on the grill, and she came up with this wonderful spin on a Flay classic. "I love how simple and healthy it is. It feels special but doesn't take a bunch of ingredients or effort," Rapone shares. Keep reading to find out how to make this yummy dish in no time.
What did we change?
As we mentioned before and as you can see in the title of the recipe, there is a slight twist on the original version. "I swapped lemons and rosemary in the original recipe for orange and tarragon in this version," Rapone shares. "Tarragon is so delicious with seafood, and the orange is a slightly more gentle flavor that's really surprising and tastes great with the tarragon." While Bobby Flay doesn't make mistakes and his version is supper yummy, we love Rapone's clever and tasty twist!
Gather the ingredients
Start the process by grabbing all of the necessary ingredients. First, head to the grocery store. For starters, you will need some dry white wine and a naval orange. While you're at the store, be sure to pick up olive oil and chopped tarragon. Next, swing by the fish section and grab some halibut steaks. They should be about six ounces each. The last two ingredients are super common, and you likely have them at home already. Make sure you grab some salt and pepper.
Juice the orange, and add tarragon
Now that you have all the ingredients at home, it's time to get down to business. Don't worry, the prep is easy. Grab the orange and juice it. You can do this by hand or by using a juicer — just be sure to remove any seeds. Then, measure out three tablespoons and add the orange juice to a medium-sized bowl.
Then, grab the tarragon, and then rinse and chop it. Measure out a tablespoon and add it to the orange juice. Next, add the white wine, olive oil, kosher salt, and black pepper. Whisk everything to combine well.
Marinate the halibut
Okay, are you ready for the next step? If so, it's time to take out a plastic bag that is big enough to fit all of your halibut pieces. Place the halibut in the bag, and leave the top open. Then, pour the marinade over the top and let all of the wonderful juices soak into the fish. Next, stick the bag in the fridge, and set your timer for an hour. This will allow all those flavors to meld perfectly.
About halfway through, turn the bag over and then let it marinade for the remaining 30 minutes.
Grill the halibut
Now, turn on your grill and set the heat to high. Let it preheat for seven to 10 minutes, and be sure to clean it well with a grill brush. Then, grab the fish out of the fridge and season it with the remaining half teaspoon of salt on the flesh side.
Grill the halibut for three to five minutes on each side until you can release the fish without force. You can check for doneness by using a meat thermometer. The temperature should register at 135 F. Then, take it off of the grill and plate it however you wish.
Enjoy this delicious fish dish
Now, you can finally enjoy all of your hard work and efforts! This halibut is best right off the grill and served warm. "I love it with a simple roasted or grilled green vegetable like asparagus or broccoli," Rapone notes.
As for leftovers? "Leftovers on this one are a matter of personal taste. I actually love leftover halibut, and 30 seconds in the microwave warms this back up without messing up the texture," Rapone shares. "I would say to enjoy it within a couple of days, though."
We hope you love this dish as much as we do!
- 1 fresh naval orange
- 1 tablespoon chopped tarragon
- 3 tablespoons dry white wine
- 3 tablespoons olive oil
- 1 teaspoon kosher salt, divided
- ¼ teaspoon fresh ground black pepper
- 4 halibut steaks, 6 ounces each
- Juice the orange. Measure 3 tablespoons and add to a medium bowl. Rinse and chop the tarragon. Measure 1 tablespoon and add to the orange juice. Add the white wine, olive oil, ½ teaspoon kosher salt, and black pepper. Whisk to combine.
- Place the halibut in a zip-top bag and add the marinade. Marinate for one hour in the fridge, turning halfway through.
- Preheat grill on high heat for 7 to 10 minutes. Clean well with a grill brush. Remove the fish from the marinade. Season with remaining ½ teaspoon salt on the flesh side (not the skin side). Grill for 3 to 5 minutes per side, until the fish releases from the grill without force and registers 135 F internal temperature with a probe thermometer.
- Serve warm.
| Calories per Serving | 271 |
| Total Fat | 12.5 g |
| Saturated Fat | 1.9 g |
| Trans Fat | 0.0 g |
| Cholesterol | 83.3 mg |
| Total Carbohydrates | 4.6 g |
| Dietary Fiber | 0.9 g |
| Total Sugars | 3.2 g |
| Sodium | 522.8 mg |
| Protein | 32.0 g |
