Grilled Halibut with Cumin and Lime
Use any firm white fish for low-carb Grilled Halibut with Cumin and Lime, and if you have some leftover fish, you can use it to make fish tacos!
Imagine you’re sitting on the top deck of a houseboat looking out at the beautiful scenery of Utah’s gorgeous Lake Powell while you’re eating a wonderful dinner featuring this Grilled Halibut with Cumin and Lime. That’s the memory I had when I sat on my deck eating this a few days ago. And back in the days when I catered houseboat trips this was always a popular dinner option.
Halibut was cheaper in those days and the cumin and lime marinade is perfect for halibut, but you can use any kind of mild white fish that’s firm enough to stay together on the grill. And the leftover fish is perfect for making Lettuce Wrap Fish Tacos or Fish Taco Cabbage Bowls if you have any leftovers! And this delicious grilled halibut is amazing served with Fresh Tomatillo Salsa if you have time for making that!
I do want to talk about marinating fish before you grill it. Often meats are marinated to tenderize, but when you’re marinating fish it’s just to add flavor, so don’t marinate the fish too long. That’s especially important with a marinade that has lime or lemon juice because the marinade will start to “cook” the fish. Because they’re used for short marinating times, fish marinades are often stronger than those designed for beef, pork, or chicken, but you can reduce the spices in this a little if it seems like too much for you. I’m a huge fan of cumin, so I used the whole 2 teaspoons of cumin, and really loved that flavor.
How to Make Grilled Halibut with Cumin and Lime:
(Scroll down for complete recipe with nutritional information.)
- Zest the skin of one small lime. You can use a fine cheese grater to do this if you don’t have a microplane grater (affiliate link) like this, but this is one of my favorite kitchen tools.
- Mix together the lime juice, peanut oil (or other neutral-flavored oil), Worcestershire sauce or Gluten-Free Worcestershire Sauce (affiliate link), onion powder, garlic puree, ground cumin, lime zest, and black pepper to make the marinade.
- Put the fish pieces into a Ziploc bag or a flat plastic container with a tight-fitting lid, pour in the marinade, and let it marinate in the fridge for 2-4 hours (but not longer than that.)
- Take fish out of the fridge and let it come to room temperature.
- Oil the grill and preheat to medium high. If you want nice diagonal marks, lay the fish at an angle to the grill grates.
- Then as soon as you see grill marks have formed (I lift up the edge and check) rotate the fish so it’s going the opposite way. For a nice hot grill, the grill marks take about 3 minutes each way, for a total of 6 minutes cooking on the first side.
- Then turn the fish over carefully and cook on the second side until the fish feels firm (but not hard) to the touch. Total cooking time for grilled fish is about 10 minutes per inch of thickness. This was perfectly done in 10 minutes.
- Serve hot, with extra cut limes to squeeze on if desired. This is also amazing with Fresh Tomatillo Salsa.
More Delicious Grilled Fish:
- 4 halibut steaks or fillets (or other firm fish fillets)
- 1/4 cup fresh lime juice
- 1/4 cup oil of your choice (see notes)
- 2 T Worcestershire sauce (see notes)
- 2 tsp. onion powder
- 1 tsp. garlic puree or minced fresh garlic
- 2 tsp. ground cumin (see notes)
- 1 tsp. zested lime rind
- 1/4 tsp. coarse ground black pepper
- fresh cut limes for squeezing on cooked fish (optional)
- Zest the lime, using a microplane grater or the finest side of a cheese grater.
- Mix marinade ingredients.
- Place fish in single layer in a Ziploc bag or a flat plastic container with a snap-tight lid and marinate 2-4 hours in refrigerator. (Don’t marinate longer or the lime juice will start to “cook” the fish.)
- When you’re ready to grill, take the fish out of the refrigerator and let it come to room temperature.
- Oil the grill grates (I use a paper towel with some oil poured on.)
- Preheat grill to medium hot. (You can only hold your hand there for a couple of seconds at that heat.)
- If you’re going for diagonal grill marks, lay the fish on the hot grill at an angle to the grill grates and cook until grill marks appear on the first side. (I usually lift up one piece of fish and check.)
- When you see the grill marks (about 3 minutes) rotate the fish in the other direction and cook until you see the second set of grill marks appear.
- Then use a large turner to carefully turn fish to the second side and cook until it’s just firm (not hard) to the touch.
- As a general rule, grilled fish takes about 10 minutes per inch of thickness. I cooked the fish in these photos for a total of 10 minutes and it was perfect.
- Serve hot, with fresh cut limes to squeeze on the fish if desired.
I’ve made this mostly with halibut but any kind of mild white fish which is substantial enough to hold up on the grill would work here. I would use Peanut Oil (affiliate link) but any neutral-flavored oil will work. Be sure to use Gluten-Free Worcestershire Sauce (affiliate link) if needed. I used 2 tsp. ground cumin, but if you don’t love cumin you might want less.
Recipe created by Kalyn.
Amount Per Serving: Calories: 452Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 129mgSodium: 209mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 45g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Grilled Halibut with Cumin and Lime is not only delicious, it’s perfect for any phase of the South Beach Diet, or other low-carb diet plans.
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