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Looking for a delicious and easy recipe? Prepare this incredible Grilled Herb-Rubbed Halibut in just minutes! Simply season the halibut fillets with versatile GOYA® Sazonador Total, and while grilling, brush with a tasty dressing made from GOYA® Extra Virgin Olive Oil, lemon juice, mustard and a little more seasoning. Grill over medium-high heat for a few minutes, turning until golden brown and just opaque in the center. Serve it immediately and delight yourself with its freshly grilled flavor.
Ingredients
4
(4-6 oz.) boneless, skinless halibut filets, or other firm-fleshed white fish filets (like cod, mahi mahi, tilapia or flounder)
3 tbsp.
GOYA® Sazonador Total, divided
2 tbsp.
GOYA® Lemon Juice
2 tsp.
Dijon mustard
Directions
Step 1
Using paper towels, pat halibut dry. Coat completely with 2 tbsp. Sazonador Total, pressing to adhere on fish. Transfer fish to platter; cover and refrigerate for at least 15 minutes, or up to 1 hour.
Step 2
Meanwhile, in small bowl, whisk together remaining Sazonador Total, lemon juice and mustard. Slowly drizzle in olive oil, whisking constantly, until well combined.
Step 3
Heat grill to medium-high heat. Using pastry brush, brush halibut with olive oil mixture. Cook halibut, flipping once and brushing with dressing, until golden brown and just opaque in center (about 4-6 minutes per side). Serve immediately.
New from Goya
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