Cancer Institute A national cancer institute
designated cancer center

Grilled Halibut

Serves: 4
Serving Size:   174 calories, 7g fat (1g saturated fat), 2g carbs, 24g protein, <1g fiber, 64mg sodium


1 lb halibut fillet 2 Tbsp finely chopped scallions
2 Tbsp fresh lemon juice 1 Tbsp red wine vinegar
1 Tbsp extra virgin olive oil 1 tsp extra virgin olive oil
1 tsp dried crushed rosemary tsp grated orange rind
Salt and freshly ground pepper to taste A pinch of cayenne pepper, if desired
cup diced tomatoes  Fresh rosemary for garnish, if desired
cup coarsely chopped fresh basil

Cooking Instructions:

1. Place the halibut in a large, shallow dish.  In a small bowl, mix together the lemon juice, oil and rosemary for the marinade. Season it with salt and pepper to taste.
2. Pour the marinade over the fish, turning to coat both sides.  Cover and refrigerate for at least 30 minutes or up to 4 hours.  (marinating gives great flavor and also helps protect animal protein from forming cancer-causing substances on the grill.)
3. Drain the fish and discard the marinade.  Place the fish on a greased grill 4 inches from the heat source and cook, turning once, until opaque throughout, about 10 minutes per inch of thickness.
4. While the fish is cooking you can prepare the sauce.  In a small bowl, mix together the tomatoes, basil, scallions, vinegar, 1 tsp of oil, orange rind and a pinch of cayenne pepper, if desired.  Whisk until it is well blended.  Season the sauce with salt and pepper to taste.
5. Heat the sauce on low heat until warm.  Place the grilled fish on a large serving platter.  Garnish with some chopped fresh rosemary, if desired, and spoon the sauce over the top.  Serve immediately.

Recipe from: The American Institute for Cancer Research "Health e Recipes"

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