Grilled Halibut With Grilled Corn And Tomato in 2020


Recipe & Images by Matt Armendariz

Serves 4

Summer is here, have ya heard? Time to get outside and grill halibut, and if you’ve never brushed fish with mayonnaise prepare to get into it! It guarantees perfectly grilled fish, and it’s even better with Organic Roasted Garlic Mayo from Best Foods Mayonnaise!


4 (6-oz.) fillets of fresh halibut

1/2 cup Organic Roasted Garlic Mayo

1 tablespoon lemon juice

1/2 tablespoon onion powder

2 ears fresh corn, husked, grilled and removed from the cob

1 cup cherry tomatoes cut in half

1 tablespoon lemon juice

1 clove garlic minced

2 tablespoons extra virgin olive oil

3 tablespoons cilantro leaves


Preheat grill or grill pan for medium heat. Combine mayo lemon juice and garlic powder Season with salt and pepper

Brush each piece of fish with the mayo mixture Lightly oil the grill grate and place the fish on the grill. Cook until the fish flakes easily about 5-6 min per side. Remove from the grill and let rest a few mins.

While the fish rests combine the corn, tomatoes, lemon juice, garlic, olive oil. Season with salt and pepper to taste. Toss in cilantro and serve atop the grilled fish.

While this recipe uses the Roasted Garlic flavor – you’d have equally impressive results with the Spicy Chipotle and Original flavors as well.

This post is in partnership with The FeedFeed and Best Foods.

Grilled Halibut


1/2 cup Florida Grapefruit Juice

1/4 cup olive oil

2 teaspoons chopped fresh marjoram

1/2 teaspoon salt

1/8 teaspoon ground black pepper

4 (8-ounce) halibut steaks


Grilled Halibut

Mix together grapefruit juice, olive oil, marjoram, salt, and pepper, in a shallow glass dish. Add fish. Turn once to coat both sides, then cover the dish and refrigerate for 1 to 2 hours, turning once or twice.

Set grill about 4 to 6 inches above coals and preheat barbecue or gas grill. Grill for 10 to 12 minutes, turning once and brushing twice with remaining marinade until steaks are barely opaque in the thickest part. Arrange on a platter, scatter grapefruit sections around steaks.

Barbecue Halibut Steaks


2 tablespoons butter

2 tablespoons brown sugar

2 cloves garlic, minced

1 tablespoon lemon juice

2 teaspoons soy sauce

1/2 teaspoon ground black pepper

1 pound halibut steaks


Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Combine butter, brown sugar, garlic, lemon juice, soy sauce, and pepper in a small saucepan. Cook over medium heat until the sugar dissolves.

Coat the halibut with sauce, and place on the grill. Grill for 5 minutes on each side, basting frequently, or until fish flakes easily with a fork.

Grilled Halibut with Warm Potato Salad


3 tsp. Dijon mustard

3 Tbs. Provençal Drizzle, plus more, to taste

Juice of 1/2 lemon

3 Tbs. chicken stock

Salt and freshly ground pepper, to taste

1 lb. red or Yukon Gold potatoes, cut into

slices 1/4 inch thick

2 Tbsp. unsalted butter

4 halibut fillets, each 6 oz.

1/4 cup Provençal Grilling Paste

Extra-virgin olive oil for drizzling


First, make a pouch for the potatoes: Fold a 3-foot length of heavy-duty aluminum foil in half. Fold over the edge of each long side three times, making each fold 1/2 inch wide. Repeat the process to seal the folded short end.

in a large bowl, whisk together the mustard, the 3 Tbs. grilling drizzle, the lemon juice, stock, salt, and pepper. Add the potatoes and stir to combine. Spread the butter evenly inside the pouch and place the potatoes inside. Seal the pouch by folding over the edge three times, as instructed above.

Preheat an electric grill to medium-high heat according to the manufacturer’s instructions. Place the potato pouch on the grill and cook, carefully turning the pouch over every 5 minutes, until the potatoes are tender and cooked through, about 20 minutes. Transfer the sealed pouch to a warmed platter.

Brush the halibut with the grilling paste and season with salt and pepper. Drizzle with a little olive oil. Arrange the halibut on the grill and cook, turning once, until dark grill marks appear underneath and the fish is opaque throughout, about 3 minutes per side.

Remove the potato salad from the pouch and arrange it on the platter. Place the halibut on top. Sprinkle additional grilling drizzle over the fish and serve immediately.






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