BBQ Halibut, Asparagus, Roasted New Potatoes

Mustard-Dill Fish

My go to marinade for halibut, cod, or salmon. It makes enough for 8 – 10 pieces of fish so I reduce the recipe as needed.  Whenever I served the fish at the corporate dining room I managed it was always a big favorite and I often had requests from some CEO or other for the recipe!  You can cook the fish in the oven or on the barbecue, both are excellent!

Makes Enough Marinade for 8 – 10 Servings

Makes 1 1/2 cups
1 cup EVOO
¼ cup Dijon mustard
¼ cup fresh lemon juice, regular or Meyer lemon
3 Tbsp. minced shallot or green onion
2 large cloves garlic, minced
1 Tbsp. chopped fresh dill, or more according to your taste.

In a glass bowl whisk together everything but the EVO. Slowly whisk in the EVO and marinate the fish for no more that 3 hrs. in the fridge. You can either cook on a rack in a hot 450 F oven or, I think better yet, on the barbecue using a well oiled fish rack.

A Tip: Fish normally takes approximately 10 minutes an inch to cook, it may take longer but 10 minutes is a good place to check for the first time.  Your looking for the fish to flake with a fork but not be overcooked.




  1. Loved it! We didn’t have any fresh dill but had sage and rosemary in the garden so I used those. Kind of reminiscent of turkey dinner (the sage). Made the recipe using salmon steaks cooked in the oven and found they took twice as long to cook as the recipe suggested.

  2. Appreciate the comments Sharon. The time given is based on my experience with boneless filets of fish, so perhaps that might be the reason for the longer cooking time. Also, I cook the fish on a broiler rack which allows the hot air to circulate under the fish while baking. The time given is a good starting off for testing point but not written in stone. BTW how long did it take so others might benefit from what you did.

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