- 4 – 7 oz fresh Halibut fillets, skin removed, rinsed and patted dry with paper towel
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp paprika
- ¼ tsp lemon pepper
- 1/8 tsp sea salt
- ¼ tsp fresh black pepper
- 1 ½ Tbsp extra virgin olive oil to rub on fish before grilling
- 3 Tbsp butter
- 1 clove garlic, minced
- 1 Tbsp chopped fresh Italian flat leaf parsley
Preheat grill on high heat.
In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, sea salt and pepper. Sprinkle seasonings on the fish and gently rub into the fillet. Lightly sprinkle both sides with olive oil. (If preparing ahead of time, you can cover with plastic wrap and refrigerate until ready to prepare, up to 3 hours.)
Reduce heat to medium-high and place the fillets on the grates. Grill, covered, 5 minutes, then gently turn so as not to break the fillets and grill 6 more minutes. Brush with the parsley butter sauce and grill another 2 minutes or until easily flakes with fork. Note: Times need to be adjusted to the thickness of the halibut. Our fillets were 1 ½” thick so adjust time for thickness.