This basic halibut recipe incorporates all our best advice for grilling fish fillets properly and can be a glorious thing—light and fresh, with a delicious simplicity.
Simple Grilled Halibut 🔗
Though simple, this recipe provides you with the tools to grill most any flakey fish. We happen to particularly love halibut because it’s an inherently flavorful fish that requires no more than salt, pepper, and a squeeze of fresh lemon to taste absolutely divine
- 4 (6-oz.) skinless halibut fillets (about 1 1/2 inches thick)
- 2 tablespoons extra-virgin olive oil, divided
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 lemon wedges
- Preheat grill to medium-high (400°F to 450°F). Pat fillets dry with paper towels, and let stand at room temperature 10 minutes.
- Drizzle both sides of fish with 1 tablespoon of the olive oil; sprinkle with salt and pepper. Place fish on oiled grates. Grill, covered, until a thermometer registers 140°F when inserted in thickest portion of fillet, about 5 minutes per side. Remove fish from grill, and let rest 5 minutes. Squeeze lemon wedges over fish and drizzle with remaining 1 tablespoon olive oil.
How do you grill halibut without drying it out?
Prepare the fish by placing the halibut fillet in a shallow baking dish. Season. Gently toss the fillet to ensure that all sides are evenly coated in the butter. Oil the grill. Wet a paper towel with cooking oil. Grill the halibut. Serve.
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 grill halibut skin side up or down?
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.