Fire up the grill because this easy grilled halibut is a perfect summer meal.
Lightly seasoned, then cooked until tender and flaky, this grilled halibut is topped with fresh cherry tomatoes and basil before serving.
- This fish recipe is prepped, grilled, and ready in under 20 minutes.
- It is made with fresh ingredients.
- This easy homemade seasoning complements the fish without overpowering it.
- It’s a feel-good meal that actually tastes good.
Ingredients
Halibut: Use fresh halibut for frozen thawed fish fillets. Halibut is medium-firm white fish with a mild flavor. If using thawed halibut, be sure to pat them dry with a paper towel before seasoning.
Seasonings: This recipe is fresh and simple. The fish is seasoned with oil and lemon juice (fresh is best if possible) and a little salt and pepper.
Note: Halibut steaks are cut from a different part of the fish and can have bones unlike fillets, but both work well in this recipe.
Variations
- If you can’t find halibut, replace it with striped bass or cod. Cod tends to be a little less sweet but is a white fish that can also be grilled.
- Swap the seasoning with this DIY lemon pepper seasoning, this zesty Cajun blend, or a dash of garlic salt.
How to Make Grilled Halibut
- Drizzle halibut fillets with oil and lemon juice and season with salt and pepper (recipe below).
- Grill halibut until it is opaque and flakes with a fork.
- Serve with tomatoes and herbs and a side of grilled vegetables or seasoned rice.
Storing Leftovers
- Keep leftover grilled halibut in an airtight container in the refrigerator for up to 2 days.
- Reheat leftovers in the microwave at 30-second intervals or enjoy it cold on a salad or tucked into a wrap or pita pocket.
- Leftovers can also be added to a creamy seafood chowder. Freeze leftover halibut in zippered bags for up to three months. NOTE: Thawed fish can change in texture.
My Favorite Fish Recipes
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Grilled Halibut
Grilled halibut is a mildly sweet fish with a slightly smoky flavor and a bright tomatoey topping.
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Preheat the grill to medium-high heat.
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Place the halibut in a shallow dish and drizzle with oil and lemon juice. Season with salt and pepper.
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Grill the fish until opaque in the center, about 3-4 minutes per side.
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In a small bowl combine cherry tomatoes, basil or dill, and a pinch of salt. Spoon over the fish and serve.
Thicker fillets may need an extra minute or two while thinner fillets may need less time.
Leftovers will keep in the refrigerator for up to 2 days and in the freezer for 3 months.
Serving: 1fillet | Calories: 228 | Carbohydrates: 3g | Protein: 32g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 83mg | Sodium: 268mg | Potassium: 874mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 405IU | Vitamin C: 15mg | Calcium: 19mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Fish
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