Grilled Halibut Recipes with Mustard

By | April 16, 2009

Grilled Halibut and Leeks with Mustard Vinaigrette

Ingredients:

¾ pound halibut steak, cut into 1 inch thick
2 small leeks
1 tablespoon coarse-grain mustard
2 garlic cloves, peeled and minced
1 tablespoon balsamic vinegar
½ tablespoon water
1/8 teaspoon freshly ground black pepper
1/8 teaspoon salt
2 teaspoon olive oil, preferably extra virgin
Chives, optional
Tomatoes, yellow pear shaped, optional

Grilled Halibut Recipe Methods

  1. If you plan to use frozen halibut then make sure to thaw it thoroughly before proceeding further. Rinse the pieces and pat them dry with paper towels. Divide into 2 serving size pieces. Place the fish in the refrigerator (not freezer) until required.
  2. Whisk mustard along with balsamic vinegar, water, half the amount of minced garlic and half the amount of olive oil in a bowl and set aside.
  3. Cut off the green tops of the leeks. Trim the roots and wash them thoroughly. Remove the outer white layers. If you wish to, you can also slit the leek slightly at its bottom end as this will help to separate the layers and make washing easier. Drain them well after washing.
  4. Combine the washed leeks with a small amount of water in a small saucepan. Bring the water to a boil. After it boils, reduce the heat and cover the pan. Let the leaks simmer on low heat for about 2 to 3 minutes. Drain the water and pat the leeks dry. Brush them with a small amount of the olive oil and set aside.
  5. Stir the remaining garlic along with the remaining olive oil, salt and black pepper in a small bowl. Spread this rub evenly over the fish using your fingers.
  6. Lightly grease an uncovered grill rack. Place the leeks and the fish directly over the rack over medium coals. Cover and grill for about 8 to 10 minutes or till the fish flakes. Turn the fish and leeks once halfway through grilling. To check if it’s cooked, test the fish with a fork, if it flakes easily then consider it done.
  7. Remove the leeks and grilled fish; slice the leeks into ½ inch pieces. Divide the leek and halibut among 2 serving bowls. Drizzle the mustard and vinegar mixture evenly in both the bowls. Garnish with chives and tomato halves if desired before serving. This recipe makes 2 serving.

Health Tips:

  • Grilled halibut and leeks with mustard vinaigrette is a diabetes friendly recipe that provides about 231 calories and 8 gm total fat per serving.
  • This recipe can be considered a high protein, low carbohydrate recipe as it provides about 30 gm protein and 7 gm carbohydrates per serving.
  • This recipe provides 331 mg sodium per serving. Use reduced sodium balsamic vinegar to decrease the sodium content of this recipe.