- Pat halibut fillets dry with a paper towel and place in a bowl.
- In another bowl, combine garlic, lemon zest, lemon juice, and olive oil. Season with salt and pepper and mix to combine.
- Pour entire marinade over halibut fillets and cover with plastic wrap. Let fish marinate for at least one hour in the fridge.
- Preheat barbecue on high and oil grill.
- In the meantime, combine all salsa ingredients in a bowl. Set aside in fridge.
- Place fish on the grill. Barbecue on high for 3 to 5 minutes per side (depending on thickness) or until a meat thermometer inserted in the middle of the thickest part reads 63°C (145°F). Flesh should flake away easily.
- Arrange fillets in plates and top each fillet with salsa. Serve immediately.
Chef’s secret
For easier cooking, place fish on a grill rack with small holes placed directly on top of the BBQ grill.
Serve this meal in the Guzzini dinner plates, by collecting IGA Stamps until August 20th, 2025. All the details on igapromotion.ca