Grilled Halibut
There’s something about grilled fish that screams summer. The smoky char, the tender flakiness, and the fresh flavors—it’s a meal that feels light yet satisfying. And when it comes to grilling fish, Grilled Halibut is a total winner.
Halibut is a mild, buttery fish that holds up beautifully on the grill. With a simple marinade and a few pro tips, you can have a restaurant-quality dish ready in under 30 minutes. Whether you’re hosting a backyard BBQ or just craving a healthy weeknight dinner, this recipe is a must-try.
Why You’ll Love This Grilled Halibut Recipe
This recipe is all about simplicity and flavor. Here’s why you’ll love it:
- Quick and easy: From prep to plate, this dish comes together in less than 30 minutes.
- Healthy and light: Halibut is packed with protein and omega-3s, making it a nutritious choice.
- Versatile: Pair it with grilled veggies, a fresh salad, or your favorite grain for a complete meal.
- Perfect for grilling season: It’s a great way to take advantage of your grill and enjoy the outdoors.
Let’s fire up the grill and get cooking!
How to Make It
Grilling halibut is one of those cooking methods that feels fancy but is actually super simple. Start by whisking together a quick marinade of olive oil, fresh lemon juice, minced garlic, and your favorite herbs (like parsley or dill).
Season the halibut fillets with salt and pepper, then coat them in the marinade. Let them sit for about 10-15 minutes to soak up all those bright, zesty flavors.
While the fish is marinating, preheat your grill to medium-high heat (around 400°F/200°C).
Make sure the grates are clean and lightly oiled to prevent sticking. Once the grill is hot, place the halibut fillets on the grates, skin-side down if they have skin. Grill for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.
Be gentle when flipping the fillets—they’re delicate!
When the halibut is done, transfer it to a platter and garnish with fresh herbs and lemon wedges.
Serve it immediately with your favorite sides, like grilled veggies, a crisp salad, or a fluffy grain like quinoa.
And just like that, you’ve got a restaurant-quality meal that’s ready in under 30 minutes!
Make Ahead Method
Grilled halibut is best enjoyed fresh off the grill, but there are a few ways to prep ahead to make your cooking process even smoother:
Marinate in Advance
- You can marinate the halibut up to 2 hours before grilling. Simply place the fish and marinade in a resealable bag or shallow dish, cover, and refrigerate. This allows the flavors to really soak into the fish.
- Avoid marinating for longer than 2 hours, as the acidity in the lemon juice can start to “cook” the fish, changing its texture.
Prep Sides Ahead of Time
- If you’re serving the halibut with sides like grilled vegetables, rice, or a salad, prep those ahead of time. Chop veggies, cook grains, or whisk together salad dressings so you can focus on grilling the fish.
Freeze for Later
- If you want to freeze the halibut for future use, do so before marinating. Wrap the fillets tightly in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 1 month. Thaw in the fridge overnight before marinating and grilling.
Pro Tips
Here are some expert tips to ensure your Grilled Halibut turns out perfect every time:
Choosing the Fish
- Look for Fresh Halibut: Fresh halibut should have a mild ocean smell, firm flesh, and a shiny appearance. Avoid fillets that look dull or have a strong fishy odor.
- Ask for Skin-On Fillets: If possible, get halibut with the skin on. The skin helps hold the fish together on the grill and adds extra flavor.
Grilling Like a Pro
- Oil the Grill Grates: Use a paper towel dipped in oil and tongs to grease the grates before heating the grill. This prevents the fish from sticking.
- Keep the Heat Medium-High: Halibut cooks quickly, so a medium-high heat (around 400°F/200°C) is ideal. Too high, and the fish may burn; too low, and it won’t get that beautiful char.
- Don’t Overcook: Halibut is done when it’s opaque and flakes easily with a fork. It should reach an internal temperature of 145°F (63°C). Overcooking can make it dry, so keep a close eye on it.
- Use a Fish Spatula: A thin, flexible spatula makes it easier to flip the fillets without breaking them.
Flavor Boosters
- Add Smoky Flavor: If you’re using a gas grill, add a smoker box with wood chips (like cedar or hickory) for a subtle smoky flavor.
- Finish with Fresh Herbs: Sprinkle chopped parsley, dill, or cilantro over the grilled halibut just before serving for a burst of freshness.
- Squeeze Lemon at the End: A final squeeze of lemon juice right before serving brightens up the dish and ties all the flavors together.
Serving Suggestions
- Pair with Grilled Veggies: Asparagus, zucchini, or bell peppers are great options. Toss them in olive oil, salt, and pepper, then grill alongside the halibut.
- Add a Sauce: Serve with a simple sauce like garlic butter, chimichurri, or a creamy dill sauce for extra flavor.
- Keep It Light: Serve with a fresh green salad or a tangy coleslaw for a light, summery meal.
Storage Options
- Leftovers: Store grilled halibut in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or enjoy cold in salads.
- Freezing: Freeze cooked halibut for up to 1 month. Thaw in the fridge overnight before reheating.
Tools For This Recipe
- Grill (gas or charcoal) for cooking the halibut.
- Fish spatula for flipping the fillets easily.
- Mixing bowl for preparing the marinade.
- Tongs for oiling the grill grates.
- Meat thermometer to check the internal temperature.
FAQs!
Can I use frozen halibut?
Yes, but thaw it completely in the fridge overnight before marinating and grilling.
What if I don’t have a grill?
You can cook the halibut on a stovetop grill pan or bake it in the oven at 400°F (200°C) for 10-12 minutes.
How do I know when the halibut is done?
The fish should be opaque and flake easily with a fork. It should also reach an internal temperature of 145°F (63°C).
Variations and Substitutions
- Swap halibut for salmon, cod, or mahi-mahi.
- Add a spicy kick with a sprinkle of chili flakes or a drizzle of sriracha.
- Use lime juice instead of lemon for a different citrus flavor.
- Add grilled pineapple or mango salsa on top for a tropical twist.
Let’s Wrap It Up!
This Grilled Halibut recipe is a summer staple that’s quick, healthy, and bursting with flavor. It’s perfect for weeknight dinners or weekend gatherings with friends and family.
I’d love to hear how it turned out for you! Did you add your own twist? Share your thoughts in the comments below—I’m always excited to hear from fellow food lovers.
Grilled Halibut
Ingredients
For the Marinade:
- ¼ cup olive oil
- 2 tbsp fresh lemon juice
- 2 garlic cloves minced
- 1 tbsp fresh parsley chopped (or 1 tsp dried parsley)
- 1 tsp fresh dill chopped (or ½ tsp dried dill)
- Salt and pepper to taste
For the Halibut:
- 4 halibut fillets about 6 oz each
- Lemon wedges for serving
- Fresh herbs for garnish
Instructions
Prepare the Marinade:
- In a small bowl, whisk together olive oil, lemon juice, garlic, parsley, dill, salt, and pepper.
- Place the halibut fillets in a shallow dish or resealable bag. Pour the marinade over the fish, turning to coat evenly. Let marinate for 10-15 minutes.
Preheat the Grill:
- Preheat your grill to medium-high heat (about 400°F/200°C). Lightly oil the grates to prevent sticking.
Grill the Halibut:
- Place the halibut fillets on the grill, skin-side down if they have skin. Grill for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.
Serve and Enjoy:
- Transfer the grilled halibut to a platter. Garnish with fresh herbs and lemon wedges. Serve immediately with your favorite sides.
