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I created this great halibut recipe to use on my barbecue. The Lime-Mustard Marinade enhanced the flavor of the halibut without overpowering it.

Check out more of Linda's great Halibut Recipes and also How To Select, Buy, and Cook Fish.

Lime-Mustard Sauce (see recipe below)
4 (1-inch-thick) halibut steaks (about 3/4 pound each), Halibut filets may be substituted

Prepare Lime-Mustard Sauce. Preheat barbecue grill.

Place halibut steaks or fillets (skin side down) on sheets of aluminum foil and cut the foil around the fillets approximately 1/4-inch bigger (this keeps the fish from sticking to the grilling racks). I also spray the racks with vegetable oil (makes for easier cleaning).

Spread the Lime-Mustard Sauce over the top of the halibut.

Cover barbecue with lid, open any vents, and grill halibut until a meat thermometer registers an internal temperature of 140 degrees F (halibut will be slightly opaque in thickest part). Remember the halibut continues to cook after it is removed from the heat source.

When cooked to your liking, carefully remove the halibut from the grill and transfer onto individual serving plates.
 

Makes 8 servings.

Lime-Mustard Sauce:
Zest of 1 lime
2 limes, juiced
2 tablespoons Dijon mustard
1 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh chives or green onion
1 teaspoon coarse salt
Coarsely ground black pepper

To make the marinade: In a small bowl, whisk together the lime zest, lime juice, Dijon mustard, olive oil, chives or green onion, salt, and pepper.