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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
recipe image Grilled Halibut with Lemon, Shallots & Herbs


  • 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


  1. 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.
  2. 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.