Lemon Rosemary Halibut on a Cedar Plank

Lemon and Rosemary complement the mild halibut steak for this delicious grilled fish recipe. The cedar plank adds the flavor of the Pacific Northwest, and you'll be surprised how easy this is to make.

Course Main Course

Cuisine American

Cook Time 20

Marinade Time 30

Total Time 50

Servings people

Calories 155kcal

Author Jason

Ingredients

2 Halibut Steaks small
2 Lemon Slices
2 Rosemary fresh sprigs

Marinade

1/3 cup Olive Oil
1/3 cup Lemon Juice
2 tbsp Dijon Mustard
1 tbsp Grated Lemon Zest
2 Rosemary Sprigs fresh, chopped
Salt and Pepper to taste

Instructions

Soaking The Cedar Planks

I highly recommend soaking cedar planks for 1-2 hours before grilling. We will use direct heat and this will prevent them from catching fire.
Place the planks in a bucket or a large container so they can be fully immersed in water. Weight them down using a heavy pot or pan to keep them submerged.

Marinade

Add all marinade ingredients (olive oil, lemon juice, Dijon mustard, lemon zest, chopped rosemary, salt, and pepper) to a Ziploc bag and shake.
Add in the halibut steaks.
After 30 minutes of marinating, remove the halibut.

Grill the Halibut

Place Halibut on a cedar plank and top with a lemon slice and rosemary sprig.
With the grill set to 350°F on direct heat, add the soaked cedar plank.
Let cook for about 20 minutes or until the internal temperature is 145°F.

Notes

There is no need to flip the halibut. It's very delicate, so let it cook on the same side until it is ready.

Nutrition