Prepare Lime-Mustard Sauce (see below). 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.
In a small bowl, whisk together the lime zest, lime juice, Dijon mustard, olive oil, chives or green onion, salt, and pepper.
* Halibut filets may be substituted
** If I am out of fresh limes, I have substituted lemon juice.
In a small bowl, whisk together the lime zest, lime juice, Dijon mustard, olive oil, chives or green onion, salt, and pepper.
Grilled Halibut with Lime-Mustard Sauce Recipe: https://whatscookingamerica.net/halibutlimemustard.htm