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Grilled (or Broiled) Mediterranean Halibut
This recipe is inspired by Provencal cooking, and prepares very quickly
For the paste
3 tablespoons extra virgin olive oil
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh thyme
2 teaspoons dried lavender
1 teaspoon minced garlic
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 (6 oz each) skinless Vital Choice Halibut fillets
lemon wedges (optional)
- In a small bowl whisk together the paste ingredients. Spread the paste evenly on both sides of the fish fillets.
- Grill over direct high heat (or broil) until the flesh is opaque throughout and starting to flake, 5 to 7 minutes, turning once halfway through grilling time.
- Serve warm and garnish with lemon wedges, if desired.