Pacific Halibut Video: Choosing Cuts, Grilling and Baking
Pacific halibut offers a mild flavor and firm white flesh. Choose the cut first: fillets suit portioned meals, steaks include bone, and a whole fish requires more preparation. Browse our Halibut collection to compare the available options.
Pacific halibut video
Choose fresh or frozen halibut
Fresh halibut portions and fresh whole Pacific halibut are different formats; check each listing before ordering. Frozen Pacific halibut fillets offer another option for portioned cooking. Keep fish chilled until preparation and thaw frozen fish in the refrigerator, following the package instructions.
Fresh whole halibut is head-off and gutted, and large fish may be cut into several large sections to fit the box. Fresh halibut ships with gel ice by UPS Overnight; frozen halibut ships with dry ice. Check the individual listing for availability and order details.
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For other species, compare Fish, Fresh Fish, and Frozen Fish.
Grilled halibut with lemon butter
Serves 4. Use 4 halibut fillets, 6–8 oz each; 2 tablespoons olive oil; 2 minced garlic cloves; 1 lemon; 2 tablespoons butter; salt and pepper.
- Heat a clean, lightly oiled grill to medium-high. Pat the fillets dry, brush with olive oil, and season.
- Grill the fish, turning carefully once it releases from the grate. Begin checking after about 3–4 minutes per side; thickness and grill heat change the cooking time.
- Measure the thickest part with a food thermometer and continue cooking until it reaches 145°F (63°C).
- Melt the butter in a small pan, gently cook the garlic, and add lemon juice to taste. Spoon over the cooked fish.
For handling and sticking problems, see our fish grilling technique guide.
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Baked halibut with herbs
Serves 4. Use 4 halibut fillets, 6–8 oz each; 2 tablespoons olive oil; ¼ cup chopped parsley, dill, or thyme; 1 sliced lemon; salt and pepper.
- Heat the oven to 375°F (190°C). Place the fillets in a lightly oiled baking dish.
- Brush with oil, season, and add herbs and lemon slices.
- Start checking at about 12 minutes. Continue baking as needed until the thickest part reaches 145°F (63°C); the timer alone cannot confirm doneness.
The temperature used in both methods follows the FoodSafety.gov minimum internal temperature chart. Serve with vegetables, rice, or potatoes and extra lemon.
For more methods and meals, explore the halibut recipe guide. If you are preparing a whole fish, see the halibut filleting guide and video.
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