Easy Grilled Halibut Recipe

Name: Easy Grilled Halibut Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 tablespoons olive oil; 2 garlic cloves (minced); 1 teaspoon lemon zest; 1/2 teaspoon Diamond Crystal kosher salt; 1/4 teaspoon black pepper; 1/2 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 2 6-ounce halibut fillets (1/2-inch thick)

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

Grilled halibut fillets served on a white plate.

Although I usually prefer fatty fish like 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

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

Olive oil: You can substitute avocado oil or ghee for the olive oil.
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.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

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.

Two raw halibut fillets are coated with an olive oil sauce.

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, as shown in the photo below. It shouldn't be dry.

Great seasoning for halibut. As good as or better than what we've had in restaurants. Will put this recipe into our rotation.
Barry
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Recipe Tip: Prevent Charring

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.

Two fillets perfectly grilled halibut in a grill pan.

Recipe FAQs

Can I use other types of fish?

Yes. Halibut is suitable for grilling because of its firm texture, but any firm-fleshed white fish will work in this recipe if it's thick enough. Cod is a good option and is more affordable than halibut. However, if you use cod, take care not to overcook it. It's leaner than halibut and can become dry easily.

Can I use frozen fish?

No. To ensure even cooking, the fish should be fresh or fully thawed.

Can I substitute garlic powder for fresh garlic?

Yes. You can use ½ teaspoon of garlic powder. However, freshly minced garlic packs more flavor.

How long can I keep the 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.

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:

Recipe Card

Grilled halibut is served on a white plate with a fork.

5 from 31 votes

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Warm spices, including paprika and cumin, add wonderful color and flavor to this grilled halibut.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American

Servings: servings

Calories: 320kcal

Author: Vered DeLeeuw

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.

Grilled Halibut

Ingredients

Instructions

Recipe Tip: Prevent Charring

Recipe FAQs

Serving Suggestions

Recipe Card