Grilled Halibut I Recipe -
Grilled Halibut I Recipe

Grilled Halibut I

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"The citrus marinade used in this recipe is made with sprigs of fresh marjoram. One or two hours of marinating is all that is required: a longer period affects the texture of the fish."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    20 mins

    2 hrs 25 mins


  1. Mix together grapefruit juice, olive oil, 2 teaspoons marjoram, salt, and pepper, in a shallow glass dish. Add fish, turn once to coat both sides, then cover dish. Refrigerate 1 to 2 hours, turning once or twice.
  2. Preheat barbecue or gas grill.
  3. Reserve marinade, and place fish in lightly oiled wire basket. Place fish 4 to 6 inches above hot coals. Grill for 10 to 12 minutes, turning once and brushing twice with reserved marinade, until steaks are barely opaque in thickest part. Arrange on a platter, scatter grapefruit sections around steaks, and garnish with sprigs of marjoram.
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  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Reviews More Reviews

Aug 15, 2003

We really enjoyed this halibut and recommend it highly. We marinated 1 1/2 hours.

May 25, 2009

nice simple marinade, gave great flavor to my halibut. We marinaded the fish for an hour & it seemed perfect. I'll definately use this again for all sorts of white fish.


7 Ratings

Feb 12, 2006

This is a very good, light marinade. I used it for broiled grouper.

Jul 01, 2009

Easy marinade. Halibut was very tastey. Used fresh grapefruit juice and it was just the right tang for the fish.

Jan 09, 2012

My family liked it.

Feb 25, 2013

I didn't have any grapefruits (or juice) so I had to sub lime juice instead, also subbed dill for the marjoram as I don't care for that flavor. Very easy. I used an air cooker, and my only warning would be to watch cod very closely, it can go from 'perfectly' cooked to overcooked in a matter of a minute. Also pay attention to the marinading time, as the recipe submitter mentioned, too long can change the texture, simply because the citrus actually 'cooks' the fish after an extended time. Think ceviche.


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  • Calories
  • 378 kcal
  • 19%
  • Carbohydrates
  • 3.2 g
  • 1%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 18.7 g
  • 29%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 46.9 g
  • 94%
  • Sodium
  • 412 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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