This grilled halibut is so good! Warm spices, including paprika and cumin, add an exciting layer of flavor to the mild-flavored 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. But like most white fish (such as baked cod or grilled mahi mahi), it can be a little bland.
So, in this easy 20-minute recipe, I add warm spices such as paprika and cumin. They enhance the flavor of the fish without overpowering it. Another tasty way to prepare this fish is to make this blackened halibut recipe.
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: Skin-on or skin-off. Both work, although personally, I love the skin on fish.
- 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.
Grilled Halibut 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:
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:
Halibut fillets usually come with the skin off. But if you're fortunate enough to have skin on your fish, keep it on! Crispy halibut skin is delicious.
Yes. To ensure even cooking, you should grill the fish 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.
You can keep the leftovers in the fridge, in an airtight container, for up to three days. Reheat them gently, covered, in the microwave at 50% power.
More Fish Recipes
Grilled Halibut Recipe
- 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.
- 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 the fridge, in an airtight container, for up to 3 days. Reheat them gently, covered, in the microwave at 50% power.
Add Your Own Notes
Nutrition per Serving
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