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.
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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.)
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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.
