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.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
- 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 (2.5 ml) dried thyme - Lemon wedges, for serving
Show original ingredient measurements
- 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
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
1. Whisk together maple syrup, Dijon, apple cider vinegar, soy sauce, 1 tbsp (15 ml) 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.
Show original 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.
Per serving | Servings: 4
Generated: 2026-11-05T19:37:41+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.