Grilled Halibut with Lemon, Shallots & Herbs

  • Cooking time10
  • Prep time10
  • Servings4
recipe image Flétan au citron, échalotes et herbes


  • 0.25 cup Becel® Buttery Taste margarine*
  • 2 tsp. finely chopped shallots
  • 2 tsp. finely chopped fresh tarragon
  • 2 tsp. finely chopped fresh parsley leaves
  • 0.5 tsp. Dijon mustard
  • 1 tsp. lemon juice
  • 0.25 tsp. crushed garlic
  • 4 halibut fillets, (about 6 oz./175 g ea.)


Combine Becel® Buttery Taste margarine, 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.