If you’re looking for a fresh, flavorful, and healthy seafood dinner, this Orange Dijon Grilled Halibut is the perfect choice. A sweet citrus glaze made with orange marmalade, Dijon mustard, fresh basil, and lemon creates a delicious balance of bright and savory flavors. This healthy grilled halibut recipe is easy enough for weeknights yet elegant enough for entertaining.
Why You’ll Love This Recipe
- Bright citrus and tangy Dijon create an irresistible glaze.
- Ready in about 20 minutes.
- Naturally high in protein and low in carbohydrates.
- Perfect for summer cookouts and family dinners.
- Easy to prepare with simple pantry ingredients.
- Great for healthy meal planning.
- Works beautifully on both gas and charcoal grills.
Ingredients
- 1/3 cup orange marmalade
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons white grape juice mixed with 1 teaspoon white vinegar
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon fresh basil, finely chopped
- 1/2 teaspoon red pepper flakes
- 1 pound halibut fillet, skin on
Instructions
- Preheat your grill to medium heat and lightly oil the grates.
- In a small bowl, whisk together the orange marmalade, Dijon mustard, lemon juice, white grape juice mixture, basil, red pepper flakes, salt, and black pepper until smooth.
- Place the halibut on the grill skin-side down.
- Spoon about half of the glaze over the fish.
- Close the lid and grill for about 10 minutes without moving the fish.
- Check for doneness. The Orange Dijon Grilled Halibut is ready when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
- Brush the remaining glaze over the fish and cook for another 1–2 minutes.
- Remove from the grill and serve immediately.
Tips & Tricks
- Keep the skin on while grilling to help prevent sticking.
- Oil both the grill grates and the fish lightly before cooking.
- Don’t flip the halibut unless absolutely necessary.
- Use a fish spatula for easy removal.
- Fresh basil adds the best flavor, but dried basil can be substituted.
- Adjust the red pepper flakes to your preferred spice level.
- Serve with grilled vegetables, rice, quinoa, or roasted potatoes.
Details
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: 20–22 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Halal-friendly, High Protein, Gluten-Free (check marmalade and mustard labels)
Notes
- White grape juice with a splash of vinegar provides a halal-friendly substitute for white wine while maintaining the glaze’s balanced flavor.
- Fresh orange zest adds even more citrus aroma.
- Leftover glaze can be served alongside grilled vegetables.
- Garnish with chopped parsley, basil, or lemon wedges before serving.
Nutrition (Approximate Per Serving)
- Calories: 295
- Protein: 32g
- Carbohydrates: 13g
- Fat: 11g
- Fiber: 1g
- Sugar: 10g
- Sodium: 420mg
FAQ
Can I use frozen halibut?
Yes. Thaw it completely and pat it dry before grilling.
What can I substitute for halibut?
Cod, mahi-mahi, sea bass, or salmon all work well with this citrus glaze.
Can I bake this recipe instead?
Yes. Bake at 400°F (200°C) for about 12–15 minutes or until the fish flakes easily.
How do I keep grilled halibut from sticking?
Preheat the grill, oil the grates, and cook the fish skin-side down without moving it too early.
Is this a healthy grilled halibut recipe?
Yes. It’s rich in lean protein and uses a light citrus glaze, making it an excellent healthy seafood dinner.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked halibut for up to 2 months. Wrap tightly before freezing.
Reheating: Warm gently in a 300°F (150°C) oven for 8–10 minutes or microwave in short intervals at reduced power to prevent drying out.
Similar Recipes
Healthy Orange Dijon Grilled Halibut
Ingredients
- 1/3 cup orange marmalade
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons white grape juice mixed with 1 teaspoon white vinegar
- Salt to taste
- Black pepper to taste
- 1 tablespoon fresh basil finely chopped
- 1/2 teaspoon red pepper flakes
- 1 pound halibut fillet skin on
Instructions
- Preheat your grill to medium heat and lightly oil the grates.
- In a small bowl, whisk together the orange marmalade, Dijon mustard, lemon juice, white grape juice mixture, basil, red pepper flakes, salt, and black pepper until smooth.
- Place the halibut on the grill skin-side down.
- Spoon about half of the glaze over the fish.
- Close the lid and grill for about 10 minutes without moving the fish.
- Check for doneness. The Orange Dijon Grilled Halibut is ready when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
- Brush the remaining glaze over the fish and cook for another 1–2 minutes.
- Remove from the grill and serve immediately.
Notes
- White grape juice with a splash of vinegar provides a halal-friendly substitute for white wine while maintaining the glaze’s balanced flavor.
- Fresh orange zest adds even more citrus aroma.
- Leftover glaze can be served alongside grilled vegetables.
- Garnish with chopped parsley, basil, or lemon wedges before serving.
Conclusion
This Orange Dijon Grilled Halibut combines sweet citrus, tangy Dijon mustard, and tender grilled fish into an easy meal that’s perfect for busy weeknights or summer cookouts. Whether you’re searching for a BBQ halibut recipe, a citrus glazed halibut, or an easy grilled fish recipe, this dish delivers fresh flavor with minimal effort and is sure to become a favorite at your table.