How to Grill Halibut: Lemon-Herb Recipe & Flavor Variations
A Basic Grilled Halibut Recipe for Four
Begin with similarly thick fillets, a clean cooking surface and a fish spatula. A fish basket can help with smaller pieces. Halibut can break when turned, so lift gently instead of squeezing it with tongs.
Choose Your Fish
Use plain fresh halibut fillet portions or frozen halibut fillets thawed according to the package, including any vacuum-packaging instructions. The recipe quantities are not retail package sizes. Fresh fish ships chilled with gel ice via UPS Overnight; frozen fish ships with dry ice.
Whole halibut is head-off and gutted and may arrive in large sections. Prepare fillets first. Steaks and cheeks need timing suited to their cut.
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Ingredients
- 4 plain halibut fillets, about 6 oz each
- 1½ tbsp neutral cooking oil
- ½ tsp salt and ¼ tsp pepper, or to taste
- 1 tbsp lemon juice
- 1 tbsp chopped parsley or thyme
- Lemon wedges to serve
Grilling Method
- Preheat the grill to medium-high, with a cooler area available. Prepare the grates or fish basket according to the equipment instructions.
- Pat the fish dry. Brush with oil and season with salt and pepper.
- Place on the grill and let the first side brown. Start checking after about 3–4 minutes, but turn only when the fish lifts without tearing.
- Turn carefully and continue cooking. Move to the cooler area if the outside browns too quickly. Check the thickest part for 145°F.
- Transfer to clean plates and finish with lemon juice and herbs.
Five Flavor Options
- Lemon-herb: use the base recipe above.
- Cajun-style: replace the salt with 1–2 tsp Cajun seasoning for the batch, adjusting to its salt content.
- Tomato-olive: sauté 1 cup halved cherry tomatoes in 1 tsp oil with ¼ cup chopped olives and 1 tsp capers. Spoon onto the cooked fish.
- Garlic butter: gently warm 2 tbsp butter with one minced garlic clove, then add 1 tsp chopped dill and lemon zest. Serve as a separate finishing sauce.
- Honey-soy: warm 1 tbsp soy sauce, 1 tbsp honey, 1 tbsp water and ½ tsp sesame oil in a saucepan. Spoon sparingly onto cooked fish; check soy, wheat and sesame ingredients.
Keep finishing sauces separate from raw fish. For a fruit topping, use the grilled halibut with mango salsa recipe. See the halibut cuts and cooking video for more preparation ideas.
Check the thickest part of the fish for 145°F, following FDA seafood guidance. Cooking time depends on thickness and equipment.
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Halibut collection · Storage and thawing · Halibut recipe ideas
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