Halibut Grilled Recipes

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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.

Grilled Halibut

Grilled Halibut Simply Delicious 🔗

This is a Greek version of grilled halibut. Yes I know halibut is not Greek but it’s the flavors and simplicity of cooking that is Greek. Flavored with olive oil, lemon, garlic and Greek oregano. You can use halibut steak which can handle the grill better.

Prep: 15min

Total: 25min

Nutrition Facts: calories 317.9, Fat 16.3, Saturated Fat 2.5, Cholesterol 102.2, Sodium 141.7, Carbohydrate 2.4, Fiber 0.7, Sugar 0.3, Protein 38.7

Ingredients:

  • 1 1/2 lbs halibut fillets
  • 1/4 cup olive oil
  • 3 garlic cloves, minced
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh parsley
  • 2 teaspoons fresh Greek oregano
  • 1/2 teaspoon salt (optional)
  • 1 teaspoon black pepper

Instruction:

  1. Combine olive oil, garlic, lemon juice, parsley, oregano, salt and pepper in a zip lock bag. Mix the marinade and add halibut and refrigerate for 1 hour. Preheat grill.
  2. Remove halibut from bag and place on hot very WELL OILED grill.
  3. Grill for 4 to 5 minutes per side.
  4. Place fish and don`t move for 4 minutes or it will fall apart.
  5. Fish is done when it flakes easily with a fork and is opaque all the way through.

FAQ

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.

What goes well with grilled 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.

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