Grilled Halibut With Veggies

Grilled Halibut With Veggies

Category: Entertaining

  • Recipe Serves 6 servings

  • Prep Time 15 mins

  • Cook Time 25 mins

Ingredients

Grilled Halibut

  • 3/4 cup I Can’t Believe It’s Not Butter!® Original Spread, softened

  • 1 tablespoon lemon juice

  • 1 1/2 teaspoons onion powder

  • 1 1/2 teaspoons dried parsley

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • 4 inch-thick halibut steaks

  • Greens (to place grilled veggies on for color)

Grilled Veggies

  • 3 red bell peppers, seeded and halved

  • 3 zucchini, sliced lengthwise into 1/2-inch-thick rectangles

  • 2 large heads organic broccoli (about 2 pounds), trimmed and cut into spears

  • 1/4 cup plus 2 tablespoons olive oil (or I Can’t Believe It’s Not Butter!)

  • Salt and freshly ground black pepper

  • 3 tablespoons balsamic vinegar

  • 2 garlic cloves, minced

  • 1 teaspoon chopped fresh Italian parsley leaves

  • 1 teaspoon chopped fresh basil leaves

  • 1/2 teaspoon finely chopped fresh rosemary leaves

Directions

  • Grilled Halibut


  • Preheat grill for medium heat and lightly oil the grate.


  • Stir I Can’t Believe It’s Not Butter!®, lemon juice, onion powder, parsley, dill, sugar, salt, and pepper together in a bowl; spread evenly over the halibut steaks.


  • Cook on preheated grill until the fish flakes easily with a fork, 5 to 6 minutes per side.


  • Grilled Veggies


  • Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers and broccoli and 7 minutes for the zucchini. Arrange the vegetables on a platter.


  • Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

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