This is the only grilled halibut recipe you’ll ever need for perfectly flaky, incredibly moist, and flavorful fish every single time. Forget dry, stuck-on fish; we’re sharing the simple secrets to achieving those beautiful char marks and a juicy interior with a simple, bright lemon and herb marinade. This is the ultimate summer meal, ready in under 20 minutes!
We’ve all been there: you buy a beautiful piece of halibut, only to have it stick to the grill and fall apart. It’s frustrating! But after years of testing, I’ve perfected a foolproof method. This recipe isn’t just about ingredients; it’s about the technique that guarantees success, whether you’re a grilling novice or a seasoned pro.
Why This is the Best Grilled Halibut Recipe
Beyond its incredible flavor, this recipe is designed to be simple, reliable, and versatile. Here’s why you’ll love it:
- No-Stick Method: We focus on the three key rules that prevent sticking, ensuring your beautiful fillets lift right off the grates.
- Incredibly Flavorful: A simple marinade of olive oil, lemon, garlic, and herbs enhances the halibut’s mild, sweet flavor without overpowering it.
- Fast and Easy: From prep to plate, this entire meal comes together in about 20 minutes, making it perfect for a healthy weeknight dinner.
- Healthy and Light: Halibut is a fantastic source of lean protein and omega-3s. Grilling is one of the healthiest ways to prepare it.
The 3 Golden Rules for Grilling Halibut
To master this grilled halibut recipe, you just need to follow three simple but crucial rules. This is the foundation for perfect results.
Rule 1: High, Direct Heat is Your Friend
Halibut is a lean fish that cooks quickly. You want to cook it fast over high heat. This creates a beautiful sear on the outside that locks in moisture, keeping the inside tender and juicy. Preheat your gas or charcoal grill to medium-high, aiming for a temperature between 400-450°F (200-230°C).
Rule 2: The Secret to No-Stick Grilling
This is the most common fear when grilling fish. The solution is twofold: your grates must be spotlessly clean and well-oiled. After preheating, use a stiff grill brush to scrape off any residue. Then, take a paper towel, dip it in a high-smoke-point oil (like canola or avocado oil), and use tongs to wipe it generously over the grates.
Rule 3: Know When It’s Done (Don’t Overcook!)
The number one mistake with fish is overcooking it. Halibut goes from perfect to dry in a matter of a minute. The best way to check for doneness is with an instant-read thermometer. You’re looking for an internal temperature of 130-135°F (54-57°C). The fish should also flake easily with a fork. If you’re a fan of a great steak, check out our perfectly grilled halibut steak recipe for a slightly different cut.
Essential Ingredients
This recipe uses simple, fresh ingredients to let the quality of the fish shine. You’ll need:
- Halibut Fillets: Look for firm, thick fillets, about 1 to 1.5 inches thick. This thickness helps prevent overcooking. Skin-on or skinless both work.
- Olive Oil: The base of our marinade, providing moisture and helping to prevent sticking.
- Lemon: We use both the zest and juice for a bright, fresh flavor that cuts through the richness of the fish.
- Garlic: Freshly minced garlic provides the best flavor.
- Fresh Herbs: A combination of fresh parsley and dill is classic and delicious.
- Salt & Black Pepper: To season the fish and enhance all the other flavors.
How to Make the Perfect Grilled Halibut (Step-by-Step)
Ready to grill? Here’s how simple it is:
- Make the Marinade: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, chopped parsley, chopped dill, salt, and pepper.
- Marinate the Halibut: Pat the halibut fillets dry with a paper towel. Place them in a shallow dish or a zip-top bag. Pour about two-thirds of the marinade over the fish, turning to coat. Reserve the remaining marinade for later. Let the halibut marinate for just 15-20 minutes at room temperature. Any longer and the lemon juice can start to “cook” the fish.
- Preheat and Clean the Grill: While the fish marinates, preheat your grill to medium-high heat (400-450°F). Once hot, clean the grates thoroughly with a grill brush, then oil them well.
- Grill the Halibut: Place the halibut fillets on the hot, oiled grates. Grill for about 4-6 minutes per side, depending on the thickness. Only flip the fish once! It’s ready to flip when it releases easily from the grill.
- Check for Doneness: Use an instant-read thermometer to check the internal temperature. Remove the fish from the grill when it reaches 130-135°F. It will continue to cook slightly after you take it off.
- Rest and Serve: Let the halibut rest for a few minutes. Drizzle with the reserved marinade before serving.
Flavor Variations: Easy Marinades
While the classic lemon herb is our go-to, halibut is a wonderful canvas for other flavors. If you love experimenting, you might enjoy our smoky and sweet BBQ halibut recipe (coming soon).
Spicy Blackened Marinade
For a kick of heat, try this version. It’s similar to the flavor profile in our spicy blackened halibut recipe (coming soon). Mix 2 tbsp olive oil with 1 tbsp of your favorite blackened seasoning, 1 tsp smoked paprika, and the juice of half a lime.
Ginger Soy Marinade
For an Asian-inspired twist, whisk together 2 tbsp soy sauce, 1 tbsp olive oil, 1 tsp sesame oil, 1 tsp grated fresh ginger, 1 minced garlic clove, and 1 tsp honey or maple syrup.
What to Serve with Grilled Halibut
Grilled halibut pairs beautifully with a variety of sides. Keep it simple to let the fish be the star.
- Grilled Vegetables: Asparagus, zucchini, or bell peppers are fantastic cooked on the grill alongside the fish.
- Salads: A simple green salad, a fresh cucumber and tomato salad, or a quinoa salad work well.
- Grains: Serve with fluffy rice, couscous, or orzo.
- Potatoes: Roasted new potatoes or a simple potato salad are great choices.
Recipe Card
Grilled Halibut Recipe (Perfectly Flaky & Never Dry!)
Ingredients
Equipment
Instructions
- In a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, chopped parsley, chopped dill, salt, and pepper.
- Pat the halibut fillets completely dry with paper towels. Place in a shallow dish, pour about two-thirds of the marinade over the fish, and turn to coat. Reserve the remaining marinade. Let marinate for 15-20 minutes at room temperature.
- Preheat your grill to medium-high heat (400-450°F / 200-230°C). Use a grill brush to clean the grates thoroughly. Use tongs to wipe the grates with a paper towel dipped in high-smoke-point oil.
- Place the halibut on the hot, oiled grates. Grill for 4-6 minutes on the first side, or until it releases easily from the grill.
- Carefully flip the fish using a wide spatula. Cook for another 3-5 minutes on the second side, or until the internal temperature reaches 130-135°F on an instant-read thermometer.
- Remove the halibut from the grill and let it rest for 3-5 minutes. Drizzle with the reserved marinade before serving.
Notes
Check Temperature: An instant-read thermometer is the best tool to avoid dry, overcooked halibut. Pull it off the heat at 135°F for a perfectly moist result.
Skin On or Off: Grilling with the skin on can help the fillet hold together better. If you do, grill skin-side down first.
Frequently Asked Questions About Grilled Halibut Recipe
It is highly recommended to thaw halibut completely before grilling. Grilling from frozen can result in an unevenly cooked fillet, with the outside being dry before the inside is cooked through. Thaw it overnight in the refrigerator for the best results.
There are three keys: a very clean grill, a very hot grill (400-450°F), and well-oiled grates. Clean the grates with a wire brush, then use tongs to wipe them with a paper towel dipped in a high-smoke-point oil right before you place the fish on.
For a fillet that is about 1-inch thick, it will take approximately 8-10 minutes total. Grill for about 4-6 minutes on the first side (until it releases easily), then flip and cook for another 3-5 minutes on the second side.
You can do either! Grilling with the skin on can provide a bit of a safety barrier against the heat and helps the fillet hold together. If you use skin-on halibut, grill it skin-side down first for the majority of the cooking time.
The perfect internal temperature for grilled halibut is 130-135°F (54-57°C). Use an instant-read thermometer inserted into the thickest part of the fillet. Remove it from the grill at this temperature, as it will continue to cook slightly as it rests.
Storing and Reheating Leftovers
Leftover grilled halibut can be stored in an airtight container in the refrigerator for up to 2 days. It’s delicious cold on top of a salad or flaked into a wrap.
To reheat, it’s best to do so gently to avoid drying it out. Place it in a covered, oven-safe dish with a splash of water or broth and heat in a 275°F oven for about 10-15 minutes, or until just warmed through.
More Delicious Seafood Recipes to Try
We hope you love this easy grilled halibut recipe! It truly is a game-changer for summer cooking. If you try it, please leave a comment below and let us know what you think. And don’t forget to save it to your favorite board on Pinterest!
