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Grilled Halibut with Lemon-Mint Gremolata

Photo: Jean Allsopp; Styling: Julia Rutland
Yield 4 servings


  • 4 (6-ounce) halibut fillets
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Lemon-Mint Gremolata
  • Lemon wedges

How to Make It

  1. Brush fillets with oil, and sprinkle with salt and pepper. Place fillets on a grill rack coated with cooking spray.

  2. Grill, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes on each side or until fish flakes easily with a fork.

  3. Place fillets on individual serving plates; sprinkle evenly with Lemon-Mint Gremolata, and serve with lemon wedges.