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Grilled Halibut


  • 1/2 cup fresh grapefruit juice
  • 1/4 cup olive oil
  • 2 tsp fresh marjoram, chopped
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 4 (8 ounce) halibut fillets
  • 4 sprigs fresh marjoram, for garnish


  • Mix together grapefruit juice, olive oil, marjoram, salt and pepper in a shallow glass dish.
  • Add fish and turn once to coat both sides. Cover dish.
  • Refrigerate 1 to 2 hours, turning once or twice.

Preheat barbecue or gas grill:

  • Reserve marinade and place fish in lightly oiled wire basket.
  • Place fish 4 to 6 inches above hot coals.
  • Grill for 10 to 12 minutes, turning once and brushing twice with reserved marinade, until steaks are barely opaque in thickest part.
  • Arrange on a platter, scatter grapefruit sections around steaks and garnish with sprigs of marjoram.

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