Grilled Halibut with Lemon, Shallots & Herbs
When was the last time you saw the ocean? Every time we make this recipe, we swear we smell salt in the air – even when we’re on solid ground.
Cooking time10 min
Prep time10 min
ServingsPortions 4
Ingredients
- 1/4 cup (60 mL) Becel® Salted Plant-Based Bricks
- 2 tsp. (10 mL) finely chopped shallots or fresh chives
- 2 tsp. (10 mL) finely chopped fresh tarragon or dill
- 2 tsp. (10 mL) finely chopped fresh parsley leaves
- 1/2 tsp. (2 mL) Dijon mustard
- 1 tsp. (5 mL) lemon juice
- 1/4 tsp. (1 mL) crushed garlic
- 4 halibut fillets or sea bass or salmon, (about 6 oz./175 g ea.)
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- Combine Becel Salted Plant-Based Bricks, shallots, tarragon, parsley, mustard, lemon juice and garlic in small bowl. Store covered in refrigerator until ready to use.
- Grill or broil halibut, turning once, until fish flakes with a fork, about 10 minutes. Remove halibut to serving platter, the spread about 1 Tbsp. (15 mL) Becel mixture over each fillet to create a sauce.
*Becel® Gold in Quebec.
