Recipe courtesy of La Tourangelle


1 lb. halibut filets, 1” to 1½” thick, skin removed, cut into two pieces

La Tourangelle Grapeseed Oil


La Tourangelle Avocado Spray Oil

Zest of 1 lime

Sea salt and freshly ground black pepper


1 avocado

1 tablespoon mayonnaise

1 tablespoons La Tourangelle Avocado Oil (not spray)

1 tablespoon fresh lime juice

Zest of ½ lime

1 clove garlic

Coarse salt and freshly ground pepper


La Tourangelle Avocado Spray Oil

1 tablespoons minced dill or Italian parsley (for garnish)


1. Place the fish fillets in a plastic zip bag and spray generously with La Tourangelle Avocado Spray Oil. Add lime zest, salt and pepper.

2. Turn the fish to coat.

3. Seal the bag and marinate in the refrigerator for at least 1 hour, up to 6 hours. Just before you’re ready to cook the fish, make the aioli.

4. Scoop the avocado flesh from the peel and place in a small food processor or blender.

5. Add the mayonnaise, oil, lime juice, lime zest and garlic, and purée until smooth. Season to taste with salt and pepper.

6. Use La Tourangelle Grapeseed Spray Oil to spray the grill before heated to prevent fish from sticking. Then heat a barbecue (or indoor grill) on high.

7. Grill the fillets for 3 to 4 minutes on one side, then turn and continue cooking until the fish is cooked to your preference. (As a rough rule, total cooking time is generally 8 to 10 minutes for every inch of thickness.)

8. To serve, place a dollop of aioli on each fillet, drizzle with La Tourangelle Avocado Spray Oil, and garnish with the dill or parsley. Serve immediately.

Published by WholeFoods Magazine Online, 7/1/2015