Grilled Lemon Garlic Halibut Steaks

Stake out new weeknight dinner options with grilled fish that's on the table in 30 minutes. MORE+ LESS-

By Betty Crocker Kitchens

October 14, 2008

1/4

cup lemon juice

tablespoon vegetable oil

1/4

teaspoon salt

1/4

teaspoon pepper

cloves garlic, finely chopped

halibut or tuna steaks, about 1 inch thick (about 2 pounds)

1/4

cup chopped fresh parsley

tablespoon grated lemon peel

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1

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. In shallow glass or plastic dish or resealable food-storage plastic bag, mix lemon juice, 1 tablespoon oil, the salt, pepper and garlic. Add fish; turn several times to coat with marinade. Cover dish or seal bag and refrigerate 10 minutes.
2

Remove fish from marinade; reserve marinade. Cover and grill fish 4 to 6 inches from medium heat 10 to 15 minutes, turning once and brushing with marinade, until fish flakes easily with fork. Discard any remaining marinade.
3

Sprinkle fish with parsley and lemon peel.

You will need 1 large lemon for 1 tablespoon grated lemon peel and 1/4 cup juice.
Fish on the grill makes a quick and easy weeknight meal. Serve with grilled lemon halves. Cover and grill lemons, cut sides down, 2 to 3 minutes. Heating helps release the juices.