Bobby Flay's Grilled Halibut Recipe With A Twist

• servings: 4 servings
• active time: 5 minutes
• total time: 11 minutes

Ingredients

1 fresh naval orange

1 tablespoon chopped tarragon

3 tablespoons dry white wine

3 tablespoons olive oil

1 teaspoon kosher salt, divided

¼ teaspoon fresh ground black pepper

4 halibut steaks, 6 ounces each

Directions

Juice the orange. Measure 3 tablespoons and add to a medium bowl. Rinse and chop the tarragon. Measure 1 tablespoon and add to the orange juice. Add the white wine, olive oil, ½ teaspoon kosher salt, and black pepper. Whisk to combine.

Place the halibut in a zip-top bag and add the marinade. Marinate for one hour in the fridge, turning halfway through.

Preheat grill on high heat for 7 to 10 minutes. Clean well with a grill brush. Remove the fish from the marinade. Season with remaining ½ teaspoon salt on the flesh side (not the skin side). Grill for 3 to 5 minutes per side, until the fish releases from the grill without force and registers 135 F internal temperature with a probe thermometer.

Serve warm.

Nutrition

• Serving Size: 226 g
• Calories: 271
• Total Fat: 12 g
• Saturated Fat: 2 g
• Trans Fat: 0 g
• Cholesterol: 83 mg
• Sodium: 523 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 32 g