Halibut a la Tunisia


by: Cristal

Choosing the perfect fish: The first thing to know is that firm fish and seafood are the easiest to grill. The meatier they are, the better they hold together as they cook and as you turn them over. Many tender fish work nicely, too, though they require a little more care. Another consideration for the grill is the amount of natural oils in fish...the more the better, as in salmon, bluefish, and mackerel. Not only are the oils healthy, but they keep fish moist as it cooks, basting it from within. With leaner fish like halibut and mahi-mahi there is a slightly smaller window of time when the fish go from just right to overcooked.


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serves: 4

4 halibut fillets (about 6 ounces each and 1 inch thick)

Extra virgin olive oil


2 tablespoons fresh lemon juice

2 tablespoons extra virgin olive oil

2 teaspoons paprika

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon granulated garlic

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Nutrition Facts
Halibut a la Tunisia

Servings Per Recipe: 4

Amount per Serving

Calories: 226

  • Total Fat: 9.4 g
  •     Saturated Fat: 1.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 83.4 mg
  • Sodium: 712.3 mg
  • Total Carbs: 2.3 g
  •     Dietary Fiber: 0.8 g
  •     Sugars: 0.3 g
  • Protein: 32 g

how is this calculated?

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1.  To make the paste: In a small bowl, thoroughly mix the paste ingredients.

2.  Spread the paste evenly on all sides of the halibut. Cover with plastic wrap and refrigerate for about 1 hour.

3.  Grill over Direct High heat until the halibut just begins to flake when you poke it with the tip of a knife, 6 to 8 minutes, turning once.

4.  Remove from the grill, drizzle each fillet with about 1/2 teaspoon of olive oil. Serve immediately.

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