Photo of Grilled halibut with charred lemons by WW

Grilled halibut with charred lemons

2 - 4
PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
Citrus is a natural partner to any kind of fish – as is a rosemary-infused aiolï. Both add stacks of flavour to this dinner party-worthy recipe


Calorie controlled cooking spray

4 spray(s)

Halibut, raw

480 g

Reduced Fat Mayonnaise

55 g

Olives, in Brine

10 individual, kalamata, drained and chopped

Rosemary, Fresh

15 g


1 clove(s)

Cayenne Pepper

teaspoons, level


1 medium, cut into 8 think slices

Parsley, fresh

2 tablespoons


  1. Preheat the grill to high and line a grill pan with kitchen foil. Mist the foil with cooking spray. Season the halibut and put skin-side down on the prepared tray.
  2. In a small bowl, combine the mayonnaise, olives, rosemary, garlic and cayenne pepper. Spread evenly over the top of the fish, then top each fillet with 2 lemon slices.
  3. Grill the halibut for 10 minutes, until the flesh flakes easily and the lemons are charred. Use a spatula to lift the fish from the grill pan, discarding the skin. Serve garnished with the chopped parsley.


Serve this Italian inspired fish with a crisp green salad and 190g boiled new potatoes