Grilled Halibut
Perfectly grilled halibut fillets with a light, smoky char and delicate flavor. A squeeze of lemon and a simple herb seasoning let the meaty, flaky white fish shine. Ready in under 20 minutes, it is a quick and elegant centerpiece for a healthy dinner.
For 4 servings
- prep
Preheat the grill and prep the halibut.
1.Preheat a gas or charcoal grill to medium-high heat (375-400°F).2.Pat the halibut fillets completely dry with paper towels.3.Check for any remaining pin bones and remove them with tweezers.TIPDry fish is the secret to a good sear that prevents sticking. Don't skip the blotting. - mix
Make the seasoning paste.
1.In a small bowl, combine the olive oil, minced garlic, lemon juice, oregano, smoked paprika, pepper, and salt.2.Whisk together until well blended. - prep · ~5 min
Brush the fillets with the seasoning.
Place the halibut fillets on a tray. Brush the seasoning mixture generously on all sides of each fillet, making sure they are evenly coated. Let them sit at room temperature for 5 minutes to absorb the flavors.
TIPBringing the fish to room temperature ensures it cooks evenly on the grill. - grill · ~8 min
Grill the halibut fillets.
1.Clean the hot grill grates and oil them lightly to prevent sticking.2.Place the seasoned fillets on the grill at a 45-degree angle to the grates.3.Cook for 3 to 4 minutes without moving them, until they release easily from the grate.4.Use a thin spatula and tongs to carefully flip the fillets. Grill for another 3 to 4 minutes.TIPHalibut is lean and can dry out quickly. The fish is done when the internal temperature reaches 130-135°F and the flesh is opaque and flakes easily with a fork. - serve
Serve immediately.
Transfer the grilled halibut to a serving platter. Squeeze a fresh lemon wedge over the top and garnish with a scattering of chopped parsley. Serve with extra lemon wedges on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the halibut fillets dry for a clean sear and to help the seasoning stick.
- 2Oil the grill grates well to prevent the lean fish from sticking.
- 3Don't move the fillets during the first 3 minutes to develop a good char.
- 4Use a thin, wide spatula to flip the delicate fillets without breaking them.
- 5Cook to an internal temp of 130-135°F for moist, flaky results.
- 6Let the seasoned fillets rest at room temperature 5 minutes before grilling.
- 7For extra smoky flavor, add a handful of soaked wood chips to the coals.
Adapt it for your goals.
Citrus-herb
Replace smoked paprika with lemon zest and add fresh dill or thyme to the paste for a brighter, herb-forward flavor.
spicySpicy
Add 1/2 tsp cayenne pepper or red pepper flakes to the seasoning paste for a kick of heat.
butter bastedButter-basted
Swap olive oil for melted butter and add a splash of white wine for a richer, nuttier taste.
taco styleTaco-style
Serve the grilled halibut in warm corn tortillas with cabbage slaw and a crema drizzle for fish tacos.
mediterraneanMediterranean
Add a tablespoon of capers and a pinch of sumac to the seasoning for a tangy, briny twist.
Why this is on our healthy list.
Lean Protein Source
Halibut is a low-fat fish that provides high-quality protein for muscle repair and satiety.
Rich in Omega-3s
This fatty fish naturally contains omega-3 fatty acids, which support heart and brain health.
Low in Saturated Fat
Using olive oil instead of butter keeps the dish light, with heart-friendly monounsaturated fats.
Vitamin D Boost
Halibut is one of the few natural food sources of vitamin D, important for bone health and immunity.
Frequently asked questions
The fish is done when the internal temperature reaches 130-135°F and the flesh flakes easily with a fork but is still moist.
