Recipe courtesy of Mary Sue Milliken and Susan Feniger

Halibut in a Yucatecan Marinade

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  • Yield: 4 to 6 servings
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4 to 6 (6-ounce) halibut fillets, skinned

1/4 cup olive oil

Juice of 3 oranges

Juice of 3 limes

2 teaspoons grated orange zest

1 teaspoon grated lime zest

3 cloves garlic, minced

3 jalapeno peppers, minced

2 tablespoons paprika

1 teaspoon ground cumin

1/2 teaspoon cayenne

1/2 teaspoon freshly ground black pepper

Coarse salt and freshly ground black pepper, for the fish

Lime wedges for garnish


  1. Place the halibut fillets in a shallow nonreactive baking dish. In a small bowl, whisk together the remaining ingredients. Pour marinade over fish, cover dish with plastic and let marinate in the refrigerator for 2 to 4 hours.
  2. Heat a grill. Sprinkle the fish with salt and pepper and grill about 3 to 4 minutes on each side, or until cooked through. Serve hot with lime wedges.