Grilled Halibut with Lemon-Herb Crust
  • 3/4 cup fresh bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon finely grated lemon zest
  • salt and pepper to taste
  • 1 tablespoon butter or margarine
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh tarragon, chopped
  • 1 pound halibut fillets, about 1/2" thick, skin left on
  • 2 tablespoons fresh lemon juice
  1. In a small bowl, combine bread crumbs, Parmesan cheese, lemon zest, salt and pepper. Add butter and toss with a fork to form a crumbly mixture. In another bowl, combine mayonnaise and tarragon.
  2. Arrange the fish, skin side down, on a platter. Spread each fillet with the mayonnaise mixture. Press crumbs mixture onto each fillet.
  3. Preheat barbecue on high for 10 minutes. Reduce the heat to medium-high. Arrange fillets on barbecue skin side down. Lower lid and cook until fish flakes easily with a fork and topping is browned, about 10-12 minutes. Drizzle lemon juice over each fillet and serve immediately.
  4. Makes 4 servings.