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.
Prep time: 10 min | Cook time: 10 min | Total time: 20 min | 2 Servings
halibut fillet (skin removed)
avocado or extra-virgin olive oil
lime (grated zest)
Sea salt and freshly ground black pepper
minced fresh dill or Italian parsley (as garnish)
ripe Earthbound Farm Organic Avocado (peeled and pitted)
avocado or extra-virgin olive oil (plus more if needed)
fresh lime juice
lime (grated zest)
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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