roasted halibut with tartar sauce


  • 1 Cup mayonnaise

  • 1/2 Cup Pickles, chopped

  • 1 Tablespoon Capers, chopped

  • 1/2 Tablespoon parsley, chopped

  • 1/2 Tablespoon Dijon mustard

  • 1/2 Medium lemon, juiced

  • 6 Pieces thick-cut halibut fillets

  • As Needed olive oil

  • As Needed sea salt




Make the tartar sauce at least an hour ahead of time so that the flavors have time to meld. Tartar Sauce: In a bowl, combine mayonnaise, dill pickles, capers, lemon juice and mustard. Mix. Fold in the herbs and add salt to taste.


When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. Lay Halibut fillets on a sheet tray. Drizzle with olive oil, sprinkle generously with sea salt, and then use your hands to coat the fillets thoroughly with the olive oil. Let sit for 5 minutes.


Place the fillets directly on the grill grate with the presentation side up. Cook on High until the fish starts to look opaque (about 10 minutes).


Reduce temperature to 180℉ and continue to cook fish for 3-5 minutes. Transfer the fish to a serving tray and serve with lemon wedges and the tartar sauce. Enjoy! *Cook times will vary depending on set and ambient temperatures.

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