Grilled Halibut Recipes

Whether you prepare it on a stovetop or an outdoor grill, this quick and delicious grilled halibut recipe with honey and lemon will make you fall in love with fish all over again.

It took us a while to realize how delicious a well-cooked filet of fish could actually taste; there are still some types of fish that we don’t love, but we are head over heels for halibut. Fish has always just been okay; it has been served to us overcooked, dry, and without enough seasoning or marinade. So, please forgive us if we’ve neglected our omega 3s and skipped the fish more often than not.

This particular marinade is great on lots of different fish, but halibut will always be our favorite. It is mild in flavor and brings out the delicate flavors of the fish. Serve it with a spritz of additional lemon juice for that extra hit of acidity. The trick with fish is to not overcook it. It is done as soon as it can be flaked with a fork, and should be taken off the heat as soon as it turns white.

Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes. Watch the video below where Rachel will walk you through every step of this recipe.

1. Preheat. Preheat your grill 375 degrees F.
2. Prep the fish. Place the halibut fillet in a shallow baking dish. …
3. Season. Gently toss the fillet to ensure all sides are evenly coated in the butter. …
4. Oil the grill. Moisten a paper towel with cooking oil. …
5. Grill the halibut. …
6. Serve.

Grilled Halibut

Grilled Halibut Recipe 🔗

Here’s how to make grilled halibut: one of the best ways to cook this fish! With this recipe it comes out perfectly tender and charred.

Prep: 10min

Total: 20min

Nutrition Facts: servingSize None, calories 242 calories, Sugar 0 g, Sodium 245.8 mg, Fat 19.2 g, Saturated Fat 3.2 g, Trans Fat 0 g, Carbohydrate 0.4 g, Fiber 0.1 g, Protein 16.3 g, Cholesterol 52.1 mg

Ingredients:

• 1 pound halibut
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• Smoked salt, for garnish (optional; or flaky sea salt)
• Lemon wedges, for garnish
• Chopped herbs (we used basil and chives), for garnish
• Truffle aioli, for dipping (optional)

Instruction:

1. Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit). 
2. Pat halibut filets dry. Brush with olive oil and sprinkle with the kosher salt and fresh ground pepper.
3. Cook directly on grates for 3 to 4 minutes skin side up, until grill marks appear and flesh starts to release from the grates. Flip and continue cooking another 3 to 4 minutes until flaky, or internal temperature reaches 135 degrees Fahrenheit.
4. Sprinkle with smoked salt and chopped herbs. Squeeze with a lemon wedge directly before serving. If desired, serve with truffle aioli for dipping.

FAQ

Do you flip halibut when grilling?

The most traditional way to prepare halibut is to pan-fry a fillet and serve it with a simple sauce over a bed of greens.

Do you leave the skin on to grill halibut?

In order to determine how long to cook grilled halibut, insert a meat thermometer into the thickest part of the fish; it should register 135 degrees Fahrenheit. Cook for 3 to 4 minutes skin side up until grill marks form and the flesh starts to release from the grates. Flip and cook for another 3 to 4 minutes skin side up until flaky.

Why is halibut the hardest to cook?

If you prefer to eat halibut without the skin, use a sharp knife to separate the skin from the flesh of the fish. A fillet knife works best for this, but any sharp knife will work. Halibut skin is edible and becomes nice and crispy when it is grilled.