Grilled Halibut with Herb Dressing

Adam Perry Lang shares this fresh, colorful halibut recipe with a kick – it’s easy to prepare and perfect for a light summer grill-out.


  • 4 1-inch thick boneless halibut fillets (approximately 7 ounces each)
  • 1 tablespoon pure mild chili powder
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 2 tablespoons canola oil

For the herb dressing:

  • 1 tablespoon chives, finely chopped
  • 1 tablespoon Italian parsley, finely chopped
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 small red hot chili, thinly sliced (optional)
  • Kosher salt and freshly ground pepper
  • 1/2 cup extra virgin olive oil (EVOO)

For final seasoning:

  • Kosher salt
  • 1 lemon, halved


Pat dry the halibut with a paper towel and season with the chili powder, cayenne pepper and salt. Lightly brush the fillets with the canola oil.

Pre-heat a well-cleaned, well-oiled grill to medium-high.

Place the fish on the grill presentation-side first and do not touch for 5 minutes. Flip the halibut to the other side on a clean new section of grill and continue to grill for 5 minutes.

Combine all the ingredients for the herb dressing in a bowl and pour on the bottom of a platter. Place the fish in the center of the platter and reseason with salt and squeeze of lemon.

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