Grilled Herb-Rubbed Halibut Recipe

A few months ago I participated in a blogger foodie campaign with the great folks over at GOYA and had received a GOYA cookbook from the campaign promotion. Over the past few weeks my husband and I have been trying out some of the recipes from the cookbook and this is one of them.

The recipe calls for Halibut, but we used Salmon Fillets because that’s what we had on hand. This is a great recipe to make during one of your busier weeknights, because from start to finish…you can have a hot dinner on the table in less than 35 minutes.

Grilled Herb-Rubbed Halibut Recipe

4 boneless, skinless halibut fillets (4 oz. each)
1 Tbsp. GOYA Sazonador Total, divided
1 Tbsp. GOYA Lemon Juice
1 tsp. Dijon Mustard
2 Tbsp. GOYA Extra Virgin Olive Oil

Using paper towels, pat halibut dry. Coat completely with the 1 1/2 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 a small mixing bowl whisk together remaining Sazonador Total, lemon juice and Dijon mustard. Slowly drizzle in the olive oil, whisking constantly, until well combined.

Heat grill to medium-high heat. Using a pastry brush, brush halibut with olive oil mixture. Cook halibut, flipping and brushing with the glaze, until golden brown and just opaque in center (about 4-6 minutes per side). Serve immediately.

We’ve made the recipe quite a few times over the past month and have used halibut, salmon and tilapia fillets. Each time it was very good, so you can use whatever type of fish that you prefer or have on hand.

* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!