Grilled Halibut with Avocado Aioli

Prep Time: 10m | Cook Time: 10m | Total Time: 20m | Serves

Moist, flaky halibut pairs beautifully with a creamy, slightly tangy aioli that you can whip up in a jiffy. The fish is marinated in avocado oil and lime zest for a few hours, then grilled (or pan-seared) and served with a dollop of pretty green aioli.

This avocado aioli also makes a terrific combo with salmon, and it’s a fabulous sandwich spread and dip, too.

Note that the prep time above doesn't include marinating time.


16 ounces halibut fillet (skin removed)
3 tablespoons avocado or extra-virgin olive oil
1 lime (grated zest)
  Sea salt and freshly ground black pepper
2 tablespoons minced fresh dill or Italian parsley (as garnish)
1 ripe Earthbound Farm Organic Avocado (peeled and pitted)
2 tablespoons mayonnaise
1 tablespoon avocado or extra-virgin olive oil (plus more if needed)
1 tablespoon fresh lime juice
1/2 lime (grated zest)
1 clove Earthbound Farm Organic Garlic (small clove, crushed)
  Salt and freshly ground black pepper


Place the fish fillets in a large zipper bag and add the oil, lime zest, salt and pepper. Turn the fish to coat and seal the bag. Marinate in the refrigerator for at least 1 hour or up to 6 hours.

Just before you’re ready to cook the fish, make the aioli. Scoop the avocado flesh from the peel and place in a small food processor or blender. Add the mayonnaise, oil, lime juice, lime zest and garlic, and purée until smooth. Season to taste with salt and pepper.

Heat a barbecue or indoor grill on high. Grill the fillets for 3 to 4 minutes on one side, then turn and continue cooking until the fish is cooked to your preference. (As a rough rule, total cooking time is generally 8 to 10 minutes for every inch of thickness.)

To serve, place a dollop of aioli on each fillet and garnish with the dill or parsley. Serve immediately.

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