Tested till perfect Broiled Devilled Halibut
Broiled Devilled Halibut
Photography by Yvonne Duivenvoorden

Broiled Devilled Halibut

Look for Pacific halibut from North America for this dish. It's caught in a more ocean-friendly manner than other types of halibut.

By Andrew Chase and The Test Kitchen

Source: Canadian Living Magazine: June 2011

Recipe4 out of 5 based on 10 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 4 pieces 4piecesboneless skinless halibut filletboneless skinless halibut fillets, (about 4 oz/115 g each)
  • 1 tbsp 1tbspDijon mustard or hot mustard
  • 1 tbsp 1tbspfresh tarragon leaffresh tarragon leaves
  • 4 thin slices 4thin slicesprosciutto, (about 1 oz/30 g each) or other ham
  • 1 pinch 1pinchpepper
  • 2 tsp 2tspolive oil
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Brush both sides of fillets with mustard; sprinkle with tarragon. Wrap prosciutto slice around each fillet; sprinkle both sides with pepper. Brush with oil.

Place fish, prosciutto seam side down, on foil-lined broiler pan; broil, turning once, until fish flakes easily when tested, about 3 minutes per side.

Nutritional Information Per serving: about

cal 193 pro 29g total fat 8g sat. fat 2g
carb 1g fibre 0 chol 51mg sodium 474mg
potassium 602mg

% RDI:

calcium 6 iron 9 vit A 5 folate 6
This recipe is featured on Your monthly meal plan: 31 healthy dinner recipes, week two
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