This grilled halibut is so good! Warm spices, including paprika and cumin, add flavor to this mild fish. With a prep time of about ten minutes and a cooking time of another ten, this ultra-quick dish will be on your table in less than 20 minutes!

Although I prefer fatty fish such as baked salmon or rainbow trout, I enjoy the flavor of halibut and its firm, meaty texture. Like most white fish (such as baked cod or grilled mahi mahi), it can be bland, so I season it boldly with paprika and cumin to enhance its flavor without overpowering it. Another delicious way to prepare this fish is to make this blackened halibut recipe.
Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Olive oil: I love the flavor of this delicious oil. If you prefer an oil with a higher smoke point, you can use avocado oil instead.
- Garlic: Freshly minced garlic has the best flavor.
- Lemon zest: When you zest the lemon, use only the yellow part of the peel and avoid the white part, which can be bitter.
- To season: Kosher salt, black pepper, smoked paprika, and ground cumin.
- Halibut fillets: Try to use ones that are about the same size.
Variations
- You can use ghee instead of olive oil. It adds a wonderfully nutty flavor.
- Add more spices. Dried thyme is a good option that I tried and liked. You can use ½ teaspoon.
- Smoked paprika is a good alternative to regular paprika in this recipe. I love the smoky flavor it adds.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
In a small bowl, mix olive oil, garlic, lemon zest, and spices. Coat the fish fillets all over with the olive oil mixture. You can use a pastry brush or your hands.
Grill the halibut over medium-high heat for 2 minutes per side, then lower the heat to medium and keep cooking until the fish is cooked through and flakes easily with a fork, about 2 more minutes per side.
When the fish is done, the outside will be browned, and the inside will be white and opaque but moist. It shouldn't be dry:
Expert Tip
There are two reliable ways to prevent excessive charring when grilling fish: being vigilant about keeping the grill from getting too hot and turning the fish often while it cooks.
You can see in the photo below that when the fish is ready, it's nicely browned on the outside but not overly charred:
Recipe FAQs
Yes. To ensure even cooking, you should grill the halibut for 2 minutes per side over medium-high heat, then reduce the heat to medium and keep cooking until it's cooked through, about 2 more minutes per side.
Lemon zest is the outside, yellow part of its peel. The inner peel, which is white in color, is bitter, so you should avoid it when you zest the lemon.
Yes. Halibut is suitable for grilling because of its firm texture. But any firm-fleshed white fish will work as long as it's thick enough. Cod is a good option and is more affordable than halibut.
Serving Suggestions
Grilled halibut is a versatile main course that goes with many sides. I usually serve it with any of the following side dishes:
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for up to three days. Reheat them covered in the microwave at 50% power. You can also freeze the leftovers for up to three months.
More Fish Recipes
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Recipe Card
Easy Grilled Halibut Recipe
Video
Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves - minced
- 1 teaspoon lemon zest
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- 2 6-ounce halibut fillets - ½-inch thick
Instructions
- In a small bowl, use a fork to mix the olive oil, garlic, lemon zest, kosher salt, black pepper, smoked paprika, and ground cumin.
- Pat the halibut fillets dry with a paper towel. Coat them all over with the olive oil mixture. You can use a pastry brush or your hands.
- Preheat a grill pan, a gas grill, or an electric grill to medium-high and lightly grease it.
- Grill the halibut over medium-high heat for 2 minutes per side, pressing gently on each fillet to ensure the fish has full contact with the grill.
- Lower the heat to medium and keep cooking until the fish is cooked through and flakes easily with a fork, about 2 more minutes per side.
Notes
- Lemon zest is the outside, yellow part of its peel. The inner peel, which is white in color, is bitter, so you should avoid it when you zest the lemon.
- Grilled fish is delicious, but you don't want it charred. Two reliable ways to prevent charring are being vigilant about keeping the grill from getting too hot and turning the fish often while it cooks.
- You can keep the leftovers in an airtight container in the fridge for up to 3 days. Reheat them covered in the microwave at 50% power. You can also freeze the leftovers for up to three months.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Barry says
Great seasoning for halibut. As good as or better than what we've had in restaurants. Will put this recipe into our rotation.
Vered DeLeeuw says
Thank you so much for this review, Barry! I'm so glad you enjoyed this recipe.
Jane says
Super easy , super good!
We loved it; used the outdoor gas grill and came out perfect.
Definitely will make it again.
Vered DeLeeuw says
Yay! I'm so glad this was a success, Jane! Many thanks for taking the time to write a comment. I appreciate it.
Lori Mitton says
I am hoping to try this for dinner tonight! Would you recommend any changes in temperature or cooking time (or anything else, for that matter) if cooked on a gas grill?
Vered DeLeeuw says
No changes are necessary! The best way to ensure the fish is done is to check with an instant-read thermometer. Its internal temperature should reach 145°F.
Ginger says
This was quite possibly the best recipe for halibut I've made yet! I wasn't sure what to expect with the cumin and paprika thinking it may taste more like a Mexican dish but it didn't. The flavor was outstanding! And grilled was the way to go! Will definitely be adding to my rotation! Thanks for the recipe!
Vered DeLeeuw says
I'm so glad you liked this recipe, Ginger!
Lise says
This was absolutely delicious and I have made it twice. Added some lemon juice and a dash more olive oil the second time around. My boyfriend loved it!
Vered DeLeeuw says
Glad you and the boyfriend are enjoying this recipe, Lise! I like the idea of adding lemon juice.
Richard says
Delicious! This a great way to perk up halibut. We actually pan fried it and it was awesome. Thank you for a great recipe!
Vered DeLeeuw says
How wonderful, Richard! Pan-frying is definitely an option.
Greg T says
Can’t believe how delicious this was for a healthy recipe. I will make this many times again.
Vered DeLeeuw says
So glad you enjoyed this recipe, Greg!