Miami Halibut
Elevate your seafood game with "Miami Halibut," a vibrant and zesty dish that captures the tropical flavors of Florida in every bite. This grilled halibut recipe features a citrus-infused marinade made with fresh orange juice, lime juice, garlic, and a touch of honey, perfectly balancing sweet and tangy notes. Accentuated by a hint of jalapeño heat and fragrant cilantro, the fish is grilled to tender perfection and topped with sautéed cherry tomatoes, red bell peppers, and red onions for a burst of color and flavor. Creamy avocado slices and lime wedges make for the perfect garnishes, bringing a refreshing contrast to this healthy, gluten-free dinner option. Ready in just 30 minutes, Miami Halibut is as quick as it is impressive, ideal for weeknight meals or a backyard barbecue.
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) Halibut fillets
- 0.5 cup Orange juice
- 0.25 cup Lime juice
- 3 tablespoons Olive oil
- 2 tablespoons Honey
- 2 pieces Garlic cloves (minced)
- 1 piece Jalapeño (seeded and finely diced)
- 2 tablespoons Fresh cilantro (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Cherry tomatoes (halved)
- 1 piece Red bell pepper (sliced thinly)
- 0.5 piece Red onion (sliced thinly)
- 1 piece Avocado (sliced)
- 4 pieces Lime wedges (for serving)
Instructions
In a medium bowl, whisk together the orange juice, lime juice, olive oil, honey, minced garlic, diced jalapeño, chopped cilantro, salt, and black pepper to create the marinade.
Place the halibut fillets into a large resealable plastic bag or shallow dish. Pour half of the marinade over the fish, ensuring it is evenly coated. Reserve the remaining marinade for later. Seal the bag or cover the dish and refrigerate for 20-30 minutes.
While the fish marinates, prep your vegetables: halve the cherry tomatoes, slice the red bell pepper and red onion thinly, and prepare the avocado slices and lime wedges for garnish.
Preheat your grill or grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking.
Remove the halibut fillets from the marinade and discard the used marinade. Grill the fish for 4-5 minutes per side, or until it is opaque and flakes easily with a fork. Transfer the cooked fish to a serving platter.
In a separate pan, heat a drizzle of olive oil over medium heat. Add the cherry tomatoes, red bell pepper, and red onion. Sauté for 3-4 minutes, or until the vegetables are slightly softened and charred.
Drizzle the reserved marinade over the grilled halibut fillets and top with the sautéed vegetables.
Garnish with fresh avocado slices and serve with lime wedges on the side. Enjoy your Miami Halibut!
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 613 mg | 27% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 16.2 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 29.7 mcg | 148% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1857 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
