Halibut Breakfast Ideas: Bowls, Eggs, Tacos & Hash
Halibut works in a savory breakfast with eggs, potatoes or tortillas. Each idea below serves two and uses 8 oz of raw boneless fish. Choose one breakfast; the ingredient quantities are separate for each version.
Use plain, skinless, boneless fresh halibut fillets or frozen fillets, thawed according to the package directions. Pat dry and check for remaining bones.
Basic Fish Preparation
For the bowls, eggs, tacos and burritos, divide 8 oz halibut into two similar portions. Season lightly with salt and pepper. Heat 2 teaspoons oil in a skillet over medium heat and cook for approximately 3–5 minutes per side, depending on thickness, until the center reaches 145°F (63°C). Transfer to a clean plate. Start grains and vegetables first so the fish can be served promptly.
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1. Quinoa Breakfast Bowls
Ingredients: 8 oz halibut; 2 teaspoons oil; 1 cup cooked quinoa; 1 cup spinach; 1 avocado, sliced; 2 eggs; salt and pepper.
- Prepare quinoa according to its package directions. Cook the fish using the basic method.
- Wilt spinach in the skillet with a splash of water. Cook the eggs separately until the whites and yolks are firm.
- Divide quinoa, spinach and avocado between two bowls. Add fish and an egg to each.
2. Halibut and Eggs
Ingredients: 8 oz halibut; 2 teaspoons oil; 2 eggs; 1 teaspoon butter; 1 tablespoon chopped parsley; salt and pepper.
- Cook the fish using the basic method.
- Add butter to a clean skillet and cook the eggs until whites and yolks are firm.
- Divide between two plates and finish with parsley. Serve with toast if desired.
3. Breakfast Tacos
Ingredients: 8 oz halibut; 2 teaspoons oil; 1 teaspoon mild taco seasoning; 2 eggs; 1 teaspoon butter; 4 small tortillas; 1/4 cup prepared salsa.
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- Season the fish with taco seasoning and cook using the basic method. Flake into large pieces.
- Scramble eggs in butter until set and no liquid egg remains. Warm tortillas separately.
- Divide fish and eggs among four tortillas and add salsa. Check the seasoning before adding more salt.
4. Sweet Potato and Halibut Hash
Ingredients: 8 oz halibut, cut into 1-inch pieces; 12 oz sweet potato, peeled and diced into 1/2-inch cubes; 1 small onion, diced; 1 tablespoon oil; 1/4 cup water; salt and pepper.
- Heat oil in a skillet. Add sweet potato, onion and water. Cover and cook over medium-low heat for approximately 10–15 minutes, stirring occasionally, until nearly tender.
- Uncover and let excess water evaporate. Allow the potatoes to brown lightly, adding a splash of water if they stick before softening.
- Add seasoned fish pieces. Cook gently, turning carefully, until the center of the largest pieces reaches 145°F (63°C), approximately 5–8 minutes. Serve immediately.
5. Halibut Breakfast Burritos
Ingredients: 8 oz halibut; 2 teaspoons oil; 2 eggs; 1 teaspoon butter; 1 avocado, sliced; 2 large flour tortillas; 1/4 cup salsa.
- Cook the fish using the basic method and break into large flakes.
- Scramble eggs in butter until fully set. Warm tortillas until pliable.
- Divide fish, eggs, avocado and salsa between tortillas. Fold the sides in and roll. Serve promptly.
Planning and Leftovers
Allow about 25–35 minutes for most options if quinoa is already cooked; the hash may take longer. Use a thermometer rather than relying on a fixed time. These meals contain fish; versions with eggs, butter and tortillas may also contain egg, dairy and wheat.
If using properly refrigerated cooked fish or quinoa, reheat to 165°F (74°C). Refrigerate leftovers promptly and keep within the original storage period; making a new dish does not restart it. See FoodSafety.gov cooking temperatures.
See our halibut storage guide, browse more halibut recipes, or compare cuts in the Halibut collection.
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