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Grilled Halibut with Lemon Vermouth Sauce

Grilled Halibut with Lemon Vermouth Sauce


These spices would also be suitable for any firm fleshed white fish.

1½ teaspoons salt

1½ teaspoons freshly ground pepper

1½ teaspoons sugar

1 teaspoon ground chili peppers

2 cloves garlic, minced

4 8 oz. halibut fillets

2 tablespoons unsalted butter, melted

2 tablespoons lemon juice

1 teaspoon lemon zest, finely grated

2 tablespoons dry vermouth

1 lemon, thinly sliced


Combine the salt, pepper, sugar, chili, and garlic in a small bowl. Pat dry the fish. Evenly sprinkle rub over the fish and pat it in well. Refrigerate at least 30 minutes or up to 4 hours.

Preheat grill on MEDIUM then adjust heat to MEDIUM-LOW. Use the direct grilling method.

Combine the butter, lemon juice, zest and vermouth in a small bowl.

Lightly oil the flat topper and place the halibut on the topper.

Drizzle with half the butter mixture, close the lid, and grill about 5 minutes. Using a turner, gently turn the fish to the other side.

Drizzle with the remaining butter mixture and grill another 5 minutes, or until the halibut flakes.

Serve immediately, garnished with lemon slices.

For a timesaver, combine all the rub ingredients with the butter and baste the fish as it cooks.

Onward Manufacturing Company Ltd.

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Onward Manufacturing Company Ltd.