Grilled halibut with lemon sauce

Total Time
20 min
8 min
12 min
This light and delicious fish incorporates the simple, delicate flavors of lemon, oregano and rosemary. Freshly squeezed lemon juice brightens the flavor of the sauce. Generally, one lemon yields 2 to 3 tablespoons of juice. We added cornstarch to the sauce to slightly thicken it. Be sure not to overcook the cornstarch mixture when boiling. When selecting halibut, look for fillets that are light green to translucent. Halibut can dry out easily so be sure not to overcook it. You can also substitute flounder or cod for the halibut in this recipe. Pair this dish with grilled vegetables. Garnish with a few sprigs of parsley.


Fat-free reduced sodium chicken broth

¾ cup(s)

Fresh lemon juice

¼ cup(s)


1 Tbsp

Fresh parsley

1 Tbsp, minced

Table salt

½ tsp

Dried oregano

¼ tsp

Dried rosemary

¼ tsp

Uncooked halibut fillet

3 pound(s), eight 6-oz pieces

Cooking spray

1 spray(s)


  1. Prepare grill.
  2. Combine first 3 ingredients in a small saucepan. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Stir in parsley, salt, oregano and rosemary; set mixture aside and keep warm.
  3. Place fillets on grill rack coated with cooking spray; cover and grill 6 minutes on each side or until fish flakes easily when tested with a fork. Serve with warm lemon sauce. Yield: 8 servings (serving size: 1 fillet and 2 tablespoons sauce).