Orange Dijon Grilled Halibut Recipe

If you’re searching for a dish that brings together bright citrus notes and a tangy, savory kick, then the Orange Dijon Grilled Halibut is exactly what your dinner table needs. This recipe combines the sweet zest of orange marmalade with the unmistakable bite of Dijon mustard, enhanced by fresh basil and a hint of spice. Each bite delivers perfectly grilled halibut fillet that is moist and flaky, with a vibrant glaze that makes every forkful feel like a celebration of flavor. It’s a dish that’s elegant enough for guests but simple enough to make any weeknight special.

Ingredients You’ll Need

These ingredients come together effortlessly, making this recipe approachable yet packed with layers of flavor. Each component plays a crucial role in building the perfect balance between sweet, tangy, spicy, and fresh.

• ⅓ cup orange marmalade: adds a bright, sweet citrus base that caramelizes beautifully on the grill.
• 2 tbsp. Maille Dijon original mustard: brings a creamy, sharp punch that pairs perfectly with fish.
• 1 tbsp. lemon juice: provides a fresh acidity to brighten the glaze.
• 2 tbsp. white wine: adds subtle depth and complexity to the sauce.
• Salt and pepper: essential for seasoning and enhancing every other flavor.
• 1 tbsp. finely chopped fresh basil leaves: gives a fragrant herbal note that livens the dish.
• ½ tsp. red pepper flakes: offers just the right amount of gentle heat to keep things interesting.
• 1 lb. halibut fillet with the skin on: the star ingredient, firm and mild, that grills to tender perfection.

How to Make Orange Dijon Grilled Halibut

Step 1: Prepare the Grill and Glaze

Start by preheating your grill to medium heat, allowing it to reach the perfect temperature to cook the halibut evenly without drying it out. While the grill warms, whisk together the orange marmalade, Dijon mustard, lemon juice, white wine, salt, pepper, basil, and red pepper flakes in a small bowl. This vibrant glaze is where all the magic happens, creating an irresistible coating for the fish.

Step 2: Grill the Halibut

Place the halibut on the grill skin side down to help keep the fillet together as it cooks. Pour some of the glaze over the top immediately, letting those flavors seep into the fish. Cover the grill and cook for about 10 minutes, during which the glaze caramelizes and the fish begins to firm up beautifully.

Step 3: Finish Cooking with Glaze

Check the internal temperature of the halibut to ensure it’s cooking to perfection. Then, spoon the remaining glaze over the fillet and continue grilling until the temperature reaches 145°F. This final step guarantees the Orange Dijon Grilled Halibut stays juicy with a luscious, sticky finish.

How to Serve Orange Dijon Grilled Halibut

Garnishes

Fresh garnishes elevate the dish and add eye-catching color. Consider sprinkling extra chopped basil or thinly sliced green onions over the top for a fragrant, fresh burst that complements the glaze perfectly. A wedge of lemon on the side offers a quick way to add extra brightness if desired.

Side Dishes

To make this meal complete, pair the Orange Dijon Grilled Halibut with simple, complementary side dishes. Light and fluffy couscous or a wild rice pilaf soak up the flavorful glaze wonderfully. Roasted asparagus or a crisp arugula salad with olive oil and lemon provide a fresh, slightly bitter contrast that balances the sweet and tangy fish.

Creative Ways to Present

For a show-stopping presentation, serve the halibut on a bed of vibrant grilled vegetables or colorful quinoa salad. You can also drizzle a little extra glaze around the plate as a decorative sauce. Serving in shallow bowls with a sprinkle of microgreens invites guests to dive into the dish with gusto and makes every meal a special occasion.

Make Ahead and Storage

Storing Leftovers

Leftover Orange Dijon Grilled Halibut stores well in an airtight container in the refrigerator for up to two days. Keep the glaze separate if possible so you can gently reheat and refresh the flavors without overcooking the fish.

Freezing

Freezing the halibut after grilling isn’t recommended, as it may alter the texture and glaze quality. If you plan to freeze, it’s best to store the raw fillet and prepare the glaze fresh when ready to cook.

Reheating

Reheat leftovers gently in a low oven or covered skillet to preserve moisture. Avoid microwaving if possible, as it can dry out the halibut and dull the fresh glaze flavors. Adding a splash of water or extra glaze while reheating can restore moisture and taste.

FAQs

Can I use a different type of fish?

Absolutely! While halibut is ideal for its firm texture and mild flavor, you can substitute with other firm white fish like cod, sea bass, or mahi-mahi. Adjust grilling time accordingly.

Is it possible to make this recipe without a grill?

Yes, you can broil the halibut in your oven or cook it on a stovetop grill pan. Just watch closely to avoid burning the glaze since it contains sugar from the marmalade.

How spicy is the Orange Dijon Grilled Halibut?

The spice level is mild thanks to just a half teaspoon of red pepper flakes. You can easily adjust this to your taste by adding more for heat or leaving it out for a gentle flavor.

Can I prepare the glaze ahead of time?

Definitely! The glaze can be mixed a day in advance to deepen the flavors. Just store it covered in the refrigerator and whisk again before using.

What wine pairs best with this dish?

A crisp, citrus-forward white wine like Sauvignon Blanc or a lightly oaked Chardonnay complements the bright and tangy flavors of the Orange Dijon Grilled Halibut beautifully.

Final Thoughts

I can’t recommend the Orange Dijon Grilled Halibut enough if you’re craving a dish that feels both fresh and indulgent without any fuss. It’s one of those recipes where the bright glaze and perfectly grilled fish combine to create a memorable meal you’ll want to revisit again and again. Trust me, once you try this, you’ll have a new favorite go-to for impressive, flavorful dinners that are surprisingly simple to execute.

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