Bookmark
This easy grilled halibut is my go-to for summer dinners when I want something light yet flavorful. It combines flaky, buttery fish with zesty lemon and the irresistible aroma of garlic. Every bite captures the essence of a warm evening by the grill.
I first grilled this halibut on a breezy weekend by the lake. Since then it’s been our family’s favorite warm-weather tradition.
Ingredients
- Halibut fillets: 1 inch thick fillets hold up best and remain juicy
- Olive oil: Adds richness and helps the seasoning stick
- Lemon juice: Brightens the flavor and tenderizes the fish
- Garlic powder: A mellow allium hit without burning risk
- Sea salt: Essential for bringing out the fish’s natural taste
- Black pepper: Adds gentle heat and balance
Step-by-Step Instructions
- Prep the Grill:
- Clean your grill grates well using an oiled paper towel to prevent sticking. Preheat to medium high heat for even cooking.
- Mix Seasonings:
- In a bowl whisk together olive oil and lemon juice. In a separate bowl mix garlic powder sea salt and pepper to create a dry seasoning blend.
- Season the Fillets:
- Pat the halibut fillets dry with paper towels to ensure even browning. Brush generously with the lemon oil mixture then sprinkle all sides with the seasoning mix.
- Grill the Halibut:
- Place the fish skin side down on the grill. Close the lid and cook for five to seven minutes until the edges are opaque. Flip carefully and grill another three to four minutes or until the internal temperature reaches between one hundred thirty five and one hundred forty degrees Fahrenheit.
- Rest and Serve:
- Transfer to a plate and let the fillets rest for a few minutes. Serve with lemon wedges and a sprinkle of fresh parsley if desired.
Bookmark
I always use skin on fillets because they hold together better on the grill. One summer evening my youngest declared this was the best fish she’d ever tasted. That memory always comes back to me with the first bite.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a pan over low heat with a splash of lemon juice to restore moisture. Avoid microwaving as it can dry out the fish quickly.
Ingredient Substitutions
If halibut isn’t available try cod grouper or sea bass. They share a firm flaky texture that works well with this preparation. Instead of lemon juice lime or even a splash of white wine vinegar can create a tangy twist.
Bookmark
Serving Suggestions
Serve with grilled asparagus or a chilled cucumber tomato salad for a refreshing contrast. Cauliflower rice or herbed brown rice adds a hearty yet light base. For a little crunch broccoli slaw or coleslaw rounds out the meal beautifully.
Cultural Context
Halibut has long been prized in Pacific Northwest cuisine for its clean flavor and versatility. Grilling it is a natural choice in warm coastal climates where summer barbecues are tradition. This dish captures both simplicity and celebration with every bite.
Frequently Asked Questions About Recipes
- → How do you keep halibut from sticking to the grill?
Thoroughly oil the grates and start cooking skin-side down. Only flip the fish when it naturally releases from the grill.
- → How long should halibut be grilled?
Grill for 5-7 minutes on the first side and 3-4 minutes on the second, until the internal temperature reaches 135-140°F.
- → Can I substitute another fish for halibut?
Yes, cod or sea bass are great alternatives, but they may cook slightly faster due to different thickness or texture.
- → Do I need to use lemon juice?
Lemon juice adds brightness and helps tenderize the fish, but lime juice or white wine vinegar can be used instead.
- → Should I remove the skin before grilling halibut?
Leave the skin on if possible — it protects the fish during grilling and helps prevent sticking or tearing.