Can I cook this in the oven instead of grilling?

Yes. Preheat the oven to high (around 425°F) and bake until the fish flakes easily — roughly 10–15 minutes depending on thickness. Finish with a quick broil to caramelize the glaze if you like.

What if I don’t have marmalade?

Use orange preserves or a mix of fresh orange zest with a touch of honey and sugar. Marmalade gives the best orange intensity, but alternatives work.

Can I make the glaze ahead?

Absolutely. Make it a day ahead, store it chilled, and rewarm gently before using. It thickens in the fridge; thin with a splash of wine or water.

Is halibut the only fish that works?

No — this glaze suits other firm white fish like cod, swordfish, or sea bass. Halibut’s firm texture makes it especially grill-friendly.

How do I prevent the glaze from burning on the grill?

Grill over medium heat, baste toward the end of cooking, and move fillets to a cooler zone if the glaze darkens too fast. Bold tip: Keep a spray bottle of water handy for tiny flare-ups.

Irresistible Orange Halibut Recipes — Bright, Zesty Summer Dinners

Name: Irresistible Orange Halibut Recipes — Bright, Zesty Summer Dinners
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: ⅓ cup orange marmalade; 2 tablespoons Dijon mustard (use your favorite brand); 1 tablespoon fresh lemon juice; 2 tablespoons dry white wine; Salt and freshly ground black pepper; 1 tablespoon finely chopped fresh basil; ½ teaspoon crushed red pepper flakes (optional, for heat); 1 pound halibut fillet, skin on

Description

A bright, tangy glaze finishes flaky halibut on the grill — sweet marmalade meets sharp Dijon for an easy, elegant seafood dinner.

Ingredients

Scale

⅓ cup orange marmalade
2 tablespoons Dijon mustard (use your favorite brand)
1 tablespoon fresh lemon juice
2 tablespoons dry white wine
Salt and freshly ground black pepper
1 tablespoon finely chopped fresh basil
½ teaspoon crushed red pepper flakes (optional, for heat)
1 pound halibut fillet, skin on

Instructions

Heat your grill to medium. Make sure the grates are clean and lightly oiled so the fish won’t stick.
In a small bowl whisk together the orange marmalade, Dijon mustard, lemon juice, white wine, chopped basil, red pepper flakes, and a pinch of salt and pepper until smooth. This is your glaze.
Pat the halibut dry with paper towels and season both sides lightly with salt and pepper.
Place the fillet on the grill with the skin facing down. Spoon or brush a portion of the glaze over the top of the fish.
Close the lid and grill for about 10 minutes. Keep the heat moderate so the glaze caramelizes without burning.
Use an instant-read thermometer to check doneness. When the fish nears 145°F, brush it with the remaining glaze and continue cooking until it reaches the safe internal temperature.
Remove the halibut from the grill, let it rest a minute, then slice and serve with any extra basil scattered on top.

Notes

Bold tip: Grill skin-side down first — the skin helps the fillet hold together and releases more easily when it’s properly seared.