A traditional recipe for noodle custard dessert with a slight modernization. Baked in delicious custard, egg noodles are layered with apples, pears, and dried cranberries. It tastes and feels warm and grandmotherly. Simple, yet full of flavor, and easy to prepare, this fall dish is sure to impress many. It benefits from the fall crop of apples, pears, and sweet, tart dried cranberries.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 2 |
Ingredients
- 6 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1 clove garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 (6 ounce) fillets halibut
Instructions
- Combine olive oil, lemon juice, parsley, garlic, basil, salt, and pepper together in a stainless steel or glass bowl.
- Place the halibut fillets in a shallow glass dish or a resealable plastic bag; pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
- Preheat an outdoor grill for high heat and lightly oil the grate. Set grate 4 inches from the heat.
- Remove halibut fillets from marinade and drain off any excess.
- Cook on the preheated grill until fish flakes easily with a fork, about 5 minutes per side.
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 554 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 1 g |
| Protein | 36 g |
| Saturated Fat | 6 g |
| Sodium | 1259 mg |
| Sugars | 0 g |
| Fat | 44 g |
| Unsaturated Fat | 0 g |
Reviews
I made this marinade according to directions. I thought it was a little too salty, but my husband thought it was perfect. Although I used a gas grill, the fish seemed to have a “cooked over wood” taste. It was delicious. I made it with corvina fish the first time and a week later I made it with mahi mahi. I’m definitely going to continue using this recipe.
Followed the recipe to a tee except used half the salt based on most of the reviews I read. That was a mistake, it needed the salt. The marinade was not that great, there are a lot better recipes out there. Will not make it again.
If you like garlic butter, you’ll like this. I grilled barrimundi steaks.
This recipe is awesome! I used it on crappie and would highly recommend it for your panfish. You will need foil or something else to keep it from falling through the grates though. Definitely need to try it!
Very quick and tasty! As others have suggested, I cut the salt in half and that was plenty of salt.
My other half doesn’t really care for fish. I made this recipe with tilapia & we both loved it!
Good but WAY too salty. Will cut salt at least in half next time.
Very tasty and easy to make. After reading other reviews, I decided to follow my instinct and reduce the amount of salt. When I make this recipe in the future, I’ll reduce the salt even more because I still found it quite salty. Other than that I followed the recipe closely, but baked it in the oven, instead of on the BBQ.
Absolutely delicious! After reading the reviews I placed the fish directly on the grill for the first side (for flavor) then onto foil for the second side (to keep it together). Hands down a keeper! (Did add Marjoram and Thyme and omit the Parsley due to personal preference).
Great recipe! Very flavorful and does not overpower the fish. I’ve been looking for a simple recipe for grilled fish.
Made this on the bbq using local fresh rock cod and everyone agreed it was delicious. I will definitely make it again, with just a bit more salt. So glad I tried it.
Marinated for 2 hours. Because it was raining, I baked at 350 degrees for 15 minutes (checked after 12 minutes, but took longer as they were thick). Halibut filets were great. Served with miso-glazed sous vide turnips and broccoli salad.
I’ve used this recipe many times and it’s perfect! I now like to use fresh basil instead of dried, and I marinate for a couple of hours. Depending on how many servings you may want to cut down on the oil or drain well to avoid flare ups. I now also baste mine with butter as they are cooking. I’ve used this recipe for both halibut and swordfish. Should be great with any white fish.
This was great! I baked the fish on 450 for 15-20 minutes as recommended in comments. And I used sheep’s head from our catch this weekend. I think this would work great on all kinds of fish especially something like Mahi. Yum!
Instead of draining it, I kept all the juices and pan seared it. Also used a lot more lemon juice. Totally delicious.
As good as any top notch restaurant!!
We loved it! I used the marinade on fresh caught wahoo. Grilled it in a grill pan for a few minutes longer than recipe suggested since the wahoo is a dense fish. It was perfect. I would use this marinade on other white fish.
We used drum fish. This was a delicious recipe.
Used a metal grate on the BBQ to put the filets on & came out great. Needed about 7min on each side to cook all the way through (filets were thick).
Unexpectedly delicious!
My husband and I loved this. This recipe is great. It would be easy to switch out any white fish.