Dijon and Thyme Marinated Halibut

  • 130 mins
  • 8 ingredients


  • 4 halibut steaks or fillets
  • For the Marinade:
  • 3 tbs lemon juice
  • 3 tbs fresh thyme or 1 and 1/2 tbs dried thyme
  • dash of kosher salt and black pepper
  • 3 and 1/2 tbs Dijon mustard
  • 3 tbs white wine
  • 3/4 cup olive oil
This halibut is marinated in lemon, thyme, Dion mustard and white wine, then grilled over hot charcoal.

  • Add all of the marinade ingredients except for the olive oil to a food processor  or blender and combine well.
  • With the blender or food processor slowly add the olive oil.
  • Reserve 1/4 cup of the marinade.
  • Add the halibut to a shallow glass baking dish and pour the marinade over or you can add the fish to a zip lock bag and add the marinade.
  • Marinate the fish for several hours or  overnight.
  • Cook the halibut over hot coals until it slightly flakes, turning once, and baste with the reserved marinade. Do not over cook.

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