Grilled halibut with baby potatoes



25 min


4 to 6 servings

* PLUS Cooking time: 20 minutes, Grilling Time: 10 minutes
Grilled halibut with baby potatoes

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  • 18 small new potatoes , about 750 g
  • 5 garlic cloves , minced
  • 3 shallots , finely chopped
  • 2 leeks , white part only, chopped
  • 1 large carrot , julienned
  • 1 celery stalk , julienned
  • 2 tbsp butter
  • 2 oranges
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 tbsp white-wine vinegar
  • 1/3 cup olive oil
  • 1 tbsp finely chopped parsley
  • 1 tbsp finely chopped chives
  • 1 pinch salt and pepper
  • 6 halibut fillets , about 180 g each


  • Place potatoes in a large pot of salted water and set over high heat. Cover and bring to a boil. Cook until tender, 20 to 25 min. Drain well. Cover with lid or foil and set aside.
  • Meanwhile, prepare garlic, shallots, leeks, carrot and celery. In a large frying pan, melt 1 tbsp (15 mL) butter over medium heat. Add carrots, celery and leeks. Stir often, just until softened, 4 to 6 min. Then reduce heat to low. Add remaining tbsp (15 mL) butter, garlic and half the shallots. Sprinkle with salt and pepper. Stir until fragrant, 1 min. Remove from heat but leave in pan and cover.
  • Oil grill and preheat barbecue to medium-high. Squeeze juice from 1 orange into a medium bowl. Whisk in honey, Dijon and vinegar. Then gradually whisk in oil. Slice a small piece off top and bottom of remaining orange. Cut off and discard remaining peel, including white pith, so flesh is showing. Carefully slice segments out, leaving behind thin membrane that separates them. Stir segments, parsley, chives and remaining shallots into dressing.
  • Lightly brush both sides of fish with a little olive oil and sprinkle with salt and pepper. Place fish on grill. Cover and barbecue, until a knife tip inserted into thickest part of fillet comes out warm, about 5 to 6 min per side. To serve, reheat carrot mixture. Divide among four dinner plates. Place fish and potatoes on top of vegetables and drizzle with vinaigrette.

Nutrition (per serving)

  • Calories
  • 464,
  • Protein
  • 38.9 g,
  • Carbohydrates
  • 31.3 g,
  • Fat
  • 20.2 g,
  • Sodium
  • 179 mg.

The firm texture and mild, sweet taste of Atlantic halibut makes it very grill-friendly. Brad Richard, chef at the Inn at St. Peters, complements this superb entree with local potatoes, leeks and carrots, then drizzles it all with an orange-honey-Dijon vinaigrette.