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    Alaskan Halibut with a Smoked Paprika and Tomato Marinade

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    Alaskan Halibut with a Smoked Paprika and Tomato Marinade

    Halibut, caught in the waters off Alaska, is available during the summer months. It is a white, meaty fish that is perfect for marinating then grilling or barbecuing. This stylish dish is quick and easy to prepare.

    • Preparation time: 5 minutes, plus 20 minutes marinating
    • Cooking time: 10 minutes
    • Total time: 35 minutes, including marinating 35 minutes

    Serves: 4


    • 4 x 150g halibut steaks
    • 1 tsp Bart Spices Picante Pimentón
    • 1 tbsp dark brown soft sugar
    • 2 tbsp sun-dried tomato paste
    • Juice of 2 limes
    • ½ pack fresh basil, shredded
    • 80g Waitrose Watercress, Rocket and Spinach Salad


    1. Place the halibut steaks in a single layer in a shallow dish. In a small bowl, mix together the Picante Pimentón (smoked paprika), brown sugar, tomato paste and half the lime juice. Spoon the mixture over the halibut and turn the fish to ensure it is fully coated in the marinade. Cover and leave to stand in the fridge for 20 minutes.
    2. Preheat the grill to its highest setting. Season the halibut steaks and arrange on the grill rack. Grill the fish on each side for 2-3 minutes or until the halibut is just cooked, taking care not to overcook.
    3. Drizzle the remaining lime juice over the halibut steaks and lift immediately onto a serving dish. Sprinkle the basil leaves over the top and serve with the salad and some couscous.

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    Cook's tips

    When barbecuing fish, remember to brush the cooking rack with oil before using as this helps to prevent the fish from sticking.

    Serving tips

    If you are entertaining, Waitrose individual summer puddings, served with Waitrose Clotted Cream Ice Cream with Valencia Orange, go very well with this dish.


    Average user rating

    4 stars