In this grilled halibut recipe, a soy sauce and jalapenos marinade adds an interesting layer of bold flavors to the fish’s mild flavor.
I make this delicious halibut recipe often during the summer. This is a fish that’s especially suitable for grilling because of its firm texture.
But halibut is an expensive fish. So if you’d rather spend less yet eat well (who wouldn’t!), this recipe also works with cod.
Marinade for grilled halibut
I love the mild taste of halibut and its firm texture. But like most white fish, it can sometimes be a little bland.
However, in this recipe, I add a bold-tasting marinade of soy sauce, jalapenos, and cilantro. Thanks to this marinade, the fish is anything but bland!
The ingredients needed for this recipe
Here are the ingredients you’ll need to make this tasty dish (scroll down to the recipe card below for exact measurements):
Avocado oil: It has a neutral flavor and a high smoke point, making it appropriate for high-heat grilling.
Soy sauce: Or you could use a gluten-free alternative. You might need to add a bit more salt if you do.
Halibut steaks: As mentioned above, cod should also work in this recipe, as long as the fillets are fairly thick.
Salt and pepper: I use kosher salt in most of my recipes. If using fine salt, you might want to use less salt.
Rice vinegar: If you don’t have any on hand, white wine vinegar should also work.
Fresh ginger: You can chop it yourself, or use the stuff that comes in a jar. I’m a lazy cook, so you know what I do…
Fresh jalapeño pepper: When slicing the jalapeno, either use gloves or wash your hands thoroughly after handling it. It’s quite potent!
Fresh cilantro: You can use parsley if you dislike cilantro.
How to make grilled halibut
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Start by brushing the halibut steaks with the oil and soy sauce. Season with salt and pepper.
2. Mix the remaining ingredients to make a tasty sauce.
3. Grill the fish until cooked through.
4. Spoon the sauce over the fish and serve.
Do you remove the skin before grilling?
Halibut usually comes with the skin off. But if you’re fortunate enough to still have skin on your fish, keep it on! Crispy halibut skin is delicious.
Grill the fish, don’t char it
I love grilling, but it’s important to remember that we should be minimizing charred foods. Marinating the fish, keeping the grill from getting too hot and turning the fish often can all help minimize charring.
What sides go with grilled halibut?
I like to serve it with mashed cauliflower, omitting the Parmesan and adding a tablespoon of sesame oil for a more Asian flavor. It’s also excellent with braised bok choy and with Asian cabbage salad.
What about leftovers?
You can keep leftover grilled halibut in the fridge, in an airtight container, for up to 3 days. Reheat the leftovers very gently, covered, in the microwave on 50% power.
More tasty halibut recipes
Another halibut recipe that I really like is this recipe for blackened halibut. Much like this one, the secret is using a wonderful mix of spices that adds lots of bold flavors and taking care not to overcook the fish.
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Grilled Halibut
INGREDIENTS
- 1 tablespoon avocado oil
- 2 tablespoons low-sodium soy sauce, divided (or use a gluten-free alternative and add salt as needed)
- 4 (6 oz) halibut steaks, skin on
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 1 tablespoon rice vinegar
- 1 teaspoon chopped ginger
- 1 small jalapeño pepper, seeded and thinly sliced
- 1/4 cup fresh cilantro, chopped
INSTRUCTIONS
- Heat grill to medium-high.
- In a small bowl, combine the avocado oil and 1 tablespoon soy sauce. Brush the fish with the mixture and season with salt and pepper.
- In another small bowl, prepare the sauce by mixing together the remaining tablespoon of soy sauce, the rice vinegar, ginger, jalapeño and cilantro. Set aside.
- Oil the grill. Grill the fish until opaque throughout, about 5 minutes per side.
- Spoon the sauce over the grilled halibut and serve.
NOTES
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.