Entree: United States – Pacific Northwest – Grilled Halibut with Maple-Dijon Glaze

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 9 min

Additional 12 min

Total 22 min

Ingredients

- 4 halibut steaks, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) pure maple syrup
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) olive oil, plus extra for grill grates
- 2 cloves garlic, minced
- 1/2 tsp (1 g) kosher salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 tsp (1 g) chopped fresh thyme or 1/2 tsp dried thyme
- Lemon wedges, for serving

Instructions

1. Whisk together maple syrup, Dijon, apple cider vinegar, soy sauce, 1 tbsp olive oil, and minced garlic in a bowl to make the glaze.
2. Reserve 2 tbsp (30 ml) glaze for finishing; brush remaining glaze over both sides of the halibut and let rest 10–15 minutes.
3. Preheat grill to medium-high (about 450–500°F / 230–260°C) and oil the grates.
4. Place halibut on the grill and cook 4–5 minutes per side, basting once with additional glaze, until fish is opaque and flakes easily (internal temp ~130–135°F / 55–57°C).
5. During the last minute of cooking, brush the reserved glaze on both sides and remove from grill.
6. Sprinkle with chopped thyme, season with additional salt/pepper to taste, and serve with lemon wedges.