Zesty Orange Dijon Grilled Halibut – Your Perfect Summer Seafood Dish!

This Orange Dijon Grilled Halibut is a citrusy, savory masterpiece perfect for any grill session. The tangy sweetness of orange marmalade pairs beautifully with the subtle heat of Dijon mustard and red pepper flakes, creating a delicious glaze that takes this flaky halibut fillet to the next level. It’s an easy, flavorful dish that will make your next meal feel like a gourmet seafood experience.

In our household, this recipe has become our weekend grill favorite! My husband loves how the grill gives the halibut a perfect crispy skin, while the glaze adds just the right balance of sweetness and tang. We first made this dish during a summer barbecue, and it quickly became a family staple. Now, we can’t imagine a warm, sunny day without this light and fresh halibut on the menu. It’s become the dish we look forward to after long, relaxing weekends.

Why This Orange Dijon Grilled Halibut Will Be Your New Favorite

• Sweet and Savory: The combination of orange marmalade and Dijon mustard creates a unique glaze that brings out the natural flavors of the halibut.
• Easy to Make: With just a handful of ingredients and simple preparation, this recipe is perfect for a quick, no-fuss meal.
• Healthy & Flavorful: Halibut is a lean fish packed with protein, and the fresh basil and red pepper flakes provide an extra burst of flavor.
• Perfect for Grilling: The skin-on halibut fillet grills to perfection, ensuring a crispy texture on the outside and tender, flaky fish inside.
• Great for Summer: This light, citrus-infused dish is ideal for warm-weather dining, whether it’s a casual weeknight or a weekend gathering with friends.

Ingredients

• ⅓ cup (115g) orange marmalade
• 2 tablespoons (30g) Dijon mustard
• 1 tablespoon (15ml) lemon juice
• 2 tablespoons (30ml) white wine
• Salt and pepper, to taste
• 1 tablespoon (7g) fresh basil, finely chopped
• ½ teaspoon (2.5g) red pepper flakes
• 1 lb (450g) halibut fillet, skin-on

Directions

1. Preheat your grill to medium heat.
2. In a small bowl, whisk together the orange marmalade, Dijon mustard, lemon juice, white wine, salt, pepper, basil, and red pepper flakes until well combined.
3. Place the halibut fillet on the grill, skin side down. Spoon a portion of the glaze over the top of the fish.
4. Grill the halibut with the lid closed for about 10 minutes.
5. Check the internal temperature of the halibut using a meat thermometer. The halibut is done when it reaches 145°F (63°C).
6. Pour the remaining glaze over the halibut and continue grilling for another minute or two until the fish is fully cooked and the glaze is caramelized.
7. Remove from the grill and serve immediately.

Notes:

• Cooking Tip: If you don’t have a grill, you can bake the halibut at 400°F (200°C) for 12-15 minutes or until it reaches 145°F.
• Substitutions: If you don’t have white wine, chicken broth or vegetable stock works just as well for added moisture.
• Extra Flavor: For a deeper flavor, marinate the halibut in the glaze for 30 minutes before grilling.
• Pairing Ideas: Serve this dish with a side of grilled vegetables or a light citrus salad for a complete meal.