When Seattle chef Tom Douglas first introduced his signature grilled halibut with lemon-herb marinade, seafood enthusiasts took notice of the fish’s remarkable versatility.
You’ll find that halibut’s mild, sweet flavor and firm texture make it an ideal canvas for bold seasonings and cooking techniques.
From simple garlic butter preparations to exotic coconut curry variations, these nine grilled halibut recipes transform this premium white fish into memorable meals.
Each option brings its own unique character to your table, yet remains surprisingly accessible for home cooks.
9 Flavorful Grilled Halibut Recipes for Seafood Lovers
Grilled halibut offers a perfect canvas for bold flavors while maintaining its delicate texture and taste. This Mediterranean-inspired recipe brings together aromatic herbs, zesty lemon, and garlic to complement the halibut’s natural sweetness, resulting in a light yet satisfying meal that’s perfect for outdoor dining.
Ingredients:
- 4 halibut fillets (6 oz each)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh chopped herbs (parsley, dill, and basil)
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Lemon wedges for serving
- Fresh herbs for garnish
Instructions:
Step 1: Preheat your grill to medium-high heat (around 400°F). Clean and oil the grates to prevent sticking.
Step 2: In a small bowl, combine olive oil, minced garlic, lemon juice, lemon zest, chopped herbs, paprika, cumin, cayenne pepper (if using), salt, and black pepper to create a marinade.
Step 3: Pat the halibut fillets dry with paper towels. Place them in a shallow dish and pour the marinade over, ensuring all sides are coated. Let marinate for 15-20 minutes at room temperature.
Step 4: Remove the halibut from the marinade, allowing excess to drip off. Place the fillets on the preheated grill, skin side down if the skin is still attached.
Step 5: Grill for 4-5 minutes on the first side without moving to get nice grill marks and prevent sticking.
Step 6: Carefully flip the fillets using a wide spatula and grill for another 3-4 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 130-135°F.
Step 7: Transfer the grilled halibut to serving plates, garnish with fresh herbs and lemon wedges. Serve immediately.
Nutrition:
- Calories: 240 per serving
- Protein: 34g
- Fat: 11g
- Carbohydrates: 2g
- Fiber: 0.5g
- Sodium: 320mg
- Cholesterol: 80mg
Lemon-Herb Grilled Halibut With Mediterranean Spices
This vibrant grilled halibut dish celebrates the fresh flavors of the Mediterranean with bright lemon, aromatic herbs, and warm spices. The firm texture of halibut makes it perfect for grilling, while the delicate flavor pairs beautifully with the zesty marinade, creating a light yet satisfying meal that’s ready in under 30 minutes.
Ingredients:
- 4 halibut fillets (6 oz each)
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon paprika
- ¼ teaspoon turmeric
- ¼ teaspoon ground black pepper
- ½ teaspoon sea salt
- Lemon wedges for serving
- Fresh parsley for garnish
Instructions:
Step 1: In a small bowl, combine olive oil, lemon juice, lemon zest, minced garlic, parsley, oregano, cumin, coriander, paprika, turmeric, black pepper, and salt. Mix well to create the marinade.
Step 2: Place the halibut fillets in a shallow dish and pour the marinade over them, ensuring they’re well coated on all sides. Cover and refrigerate for 15-30 minutes.
Step 3: Preheat your grill to medium-high heat (around 400°F). Oil the grates to prevent sticking.
Step 4: Remove the halibut from the marinade and place on the grill, skin side down if the skin is still on.
Step 5: Grill for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F.
Step 6: Carefully remove the halibut from the grill and let it rest for 2 minutes.
Step 7: Serve immediately garnished with fresh parsley and lemon wedges.
Nutrition:
- Calories: 240
- Protein: 32g
- Fat: 12g
- Carbohydrates: 2g
- Fiber: 0.5g
- Sodium: 330mg
- Cholesterol: 80mg
- Calcium: 50mg
- Iron: 1.2mg
Honey-Glazed Halibut With Mango Salsa
This delectable honey-glazed halibut pairs the natural sweetness of fresh fish with a vibrant mango salsa. The honey glaze caramelizes beautifully under the grill, creating a slightly crisp exterior while keeping the fish moist and tender.
The tropical mango salsa provides a revitalizing contrast that makes this dish perfect for summer entertaining or a special weeknight dinner.
Ingredients:
- 4 halibut fillets (6 oz each)
- 3 tablespoons honey
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- Salt and pepper to taste
- 2 ripe mangoes, diced
- 1 small red bell pepper, finely diced
- 1/2 red onion, finely diced
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
Instructions:
Step 1: In a small bowl, whisk together honey, olive oil, soy sauce, lemon juice, minced garlic, and grated ginger to create the glaze.
Step 2: Place halibut fillets in a shallow dish and pour half of the glaze over them. Cover and refrigerate for 30 minutes to marinate, reserving the remaining glaze.
Step 3: While the fish marinates, prepare the mango salsa by combining diced mangoes, red bell pepper, red onion, jalapeño, cilantro, lime juice, and olive oil in a bowl. Season with a pinch of salt and refrigerate until ready to serve.
Step 4: Preheat your grill to medium-high heat. Oil the grates to prevent sticking.
Step 5: Remove halibut from the marinade and season with salt and pepper. Place fillets on the hot grill, skin side down if skin is still attached.
Step 6: Grill for 4-5 minutes, then carefully flip and brush with the reserved glaze. Continue cooking for another 3-4 minutes until the fish flakes easily with a fork.
Step 7: Transfer the grilled halibut to serving plates and brush with any remaining glaze. Top each fillet with a generous portion of mango salsa and serve immediately.
Nutrition:
- Calories: 320 per serving
- Protein: 32g
- Fat: 12g
- Carbohydrates: 24g
- Fiber: 2g
- Sugar: 20g
- Sodium: 480mg
Coconut Curry Grilled Halibut Steaks
This tropical-inspired grilled halibut dish combines the rich flavors of coconut milk with aromatic curry spices to create a delicious, exotic meal. The natural sweetness of the coconut complements the mild flavor of halibut while the curry adds a warming depth that’s perfect for any occasion.
Ingredients:
- 4 halibut steaks (about 6 oz each)
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 lime, juiced and zested
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Fresh cilantro for garnish
- 1 tablespoon coconut flakes, toasted (optional)
Instructions:
Step 1: In a bowl, whisk together coconut milk, curry powder, minced garlic, ginger, lime juice and zest, olive oil, honey, turmeric, cumin, cayenne pepper (if using), salt, and black pepper.
Step 2: Reserve ½ cup of the marinade for basting. Place the halibut steaks in a shallow dish and pour the remaining marinade over them. Cover and refrigerate for 30 minutes to 2 hours.
Step 3: Preheat your grill to medium-high heat (about 400°F). Oil the grates well to prevent sticking.
Step 4: Remove the halibut from the marinade and pat dry with paper towels. Discard the used marinade.
Step 5: Place the halibut steaks on the preheated grill and cook for 4-5 minutes per side, or until the fish flakes easily with a fork. Baste occasionally with the reserved marinade.
Step 6: Transfer the grilled halibut to serving plates. Drizzle with any remaining marinade and garnish with fresh cilantro and toasted coconut flakes if desired.
Nutrition:
- Calories: 320 per serving
- Protein: 35g
- Fat: 18g
- Carbohydrates: 8g
- Fiber: 2g
- Sodium: 180mg
- Cholesterol: 85mg
Garlic Butter Halibut Foil Packets With Summer Vegetables
This succulent garlic butter halibut cooked in foil packets is the perfect summer meal that locks in flavor and moisture. Fresh halibut fillets are paired with colorful summer vegetables and a rich garlic butter sauce, then grilled to perfection for a healthy, delicious dinner that’s ready in under 30 minutes.
Ingredients:
- 4 halibut fillets (6 oz each)
- 2 zucchini, sliced into half-moons
- 2 yellow squash, sliced into half-moons
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 4 tablespoons unsalted butter, softened
- 4 garlic cloves, minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 lemon slices
- 4 large pieces of aluminum foil
Instructions:
Step 1: Preheat your grill to medium-high heat (approximately 400°F).
Step 2: In a small bowl, combine the softened butter, minced garlic, lemon juice, 1 tablespoon parsley, dill, paprika, salt, and pepper. Mix until well combined.
Step 3: Lay out four large pieces of aluminum foil (about 12×18 inches each) and spray the center with cooking spray.
Step 4: Divide the zucchini, yellow squash, bell pepper, and cherry tomatoes equally among the four foil pieces, placing the vegetables in the center.
Step 5: Place a halibut fillet on top of each vegetable pile.
Step 6: Spread the garlic butter mixture evenly over each halibut fillet.
Step 7: Top each fillet with a slice of lemon and sprinkle with remaining parsley.
Step 8: Fold the foil over the fish and vegetables to create a sealed packet, folding the edges tightly to prevent leaking.
Step 9: Place the foil packets on the preheated grill and cook for 12-15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
Step 10: Carefully open the packets (watch for hot steam) and serve immediately.
Nutrition:
- Calories: 320
- Protein: 34g
- Fat: 16g
- Carbohydrates: 10g
- Fiber: 3g
- Sodium: 380mg
- Cholesterol: 95mg
Smoky Paprika Halibut With Avocado Lime Sauce
This delicious grilled halibut recipe combines the rich smokiness of paprika with a cooling avocado lime sauce that perfectly complements the delicate fish.
The contrast between the spicy seasoned fish and the creamy sauce creates a restaurant-quality dish that’s surprisingly easy to prepare at home.
Ingredients:
- 4 halibut fillets (6 oz each)
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 ripe avocados
- 3 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, chopped
- 1 small garlic clove, minced
- ¼ cup Greek yogurt
- Salt and pepper to taste
- Lime wedges for serving
Instructions:
Step 1: Preheat your grill to medium-high heat (around 400°F) or heat a grill pan over medium-high heat.
Step 2: In a small bowl, mix the smoked paprika, garlic powder, cumin, cayenne pepper, sea salt, and black pepper.
Step 3: Pat the halibut fillets dry with paper towels, then brush both sides with olive oil.
Step 4: Sprinkle the spice mixture evenly over both sides of the fillets, gently pressing to adhere.
Step 5: While the grill heats, prepare the avocado lime sauce. In a food processor, combine the avocados, lime juice, cilantro, minced garlic, and Greek yogurt. Blend until smooth and creamy.
Season with salt and pepper to taste.
Step 6: Oil the grill grates or grill pan to prevent sticking. Place the halibut on the grill, skin side down if the skin is still attached.
Step 7: Grill for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F.
Step 8: Transfer the grilled halibut to serving plates, top with a generous spoonful of avocado lime sauce, and garnish with lime wedges and additional cilantro if desired.
Nutrition:
- Calories: 320
- Protein: 35g
- Fat: 18g
- Carbohydrates: 9g
- Fiber: 6g
- Sodium: 650mg
- Cholesterol: 85mg
Teriyaki Glazed Halibut With Pineapple
This succulent teriyaki glazed halibut pairs the delicate flavor of fresh fish with sweet pineapple for a perfect tropical-inspired dish.
The caramelized glaze creates a beautiful balance of savory and sweet, while the charred pineapple adds a revitalizing contrast that elevates this simple seafood entrée to restaurant quality.
Ingredients:
- 4 halibut fillets (6 oz each)
- 1/2 cup low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, minced
- 1 teaspoon sesame oil
- 2 cups fresh pineapple chunks
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Instructions:
Step 1: In a small bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, ginger, garlic, and sesame oil to make the teriyaki glaze.
Step 2: Reserve 1/4 cup of the glaze for serving. Place halibut fillets in a shallow dish and pour half of the remaining glaze over them. Marinate for 20-30 minutes in the refrigerator.
Step 3: Preheat grill to medium-high heat (approximately 400°F). Oil the grates to prevent sticking.
Step 4: Remove halibut from marinade and pat dry with paper towels. Brush with vegetable oil and season lightly with salt and pepper.
Step 5: Grill halibut for 3-4 minutes per side until fish flakes easily with a fork but remains moist. During the last 2 minutes of cooking, brush with some of the reserved glaze.
Step 6: While the halibut is cooking, grill pineapple chunks until slightly charred, about 2 minutes per side.
Step 7: Plate the halibut and arrange grilled pineapple around it. Drizzle with the reserved glaze, then sprinkle with sliced green onions and sesame seeds.
Step 8: Serve immediately, perhaps with a side of steamed rice or grilled vegetables for a complete meal.
Nutrition:
- Calories: 310
- Protein: 34g
- Carbohydrates: 25g
- Fat: 8g
- Fiber: 1g
- Sugar: 21g
- Sodium: 650mg
- Cholesterol: 85mg
Grilled Halibut Tacos With Cilantro-Lime Slaw
These grilled halibut tacos offer a light, fresh take on taco night. The tender, flaky fish pairs perfectly with the crisp, tangy slaw, while a hint of spice adds just the right kick. Ready in under 30 minutes, this dish is perfect for weeknight dinners or casual entertaining.
Ingredients:
- 1½ pounds fresh halibut fillets
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 8 small corn or flour tortillas
- 4 cups shredded cabbage
- ½ cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 jalapeño, seeded and minced
- 1 avocado, sliced
- Lime wedges for serving
Instructions:
Step 1: Preheat your grill to medium-high heat (about 400°F).
Step 2: In a small bowl, mix cumin, chili powder, garlic powder, cayenne (if using), salt, and pepper. Brush halibut with olive oil and sprinkle seasoning mixture evenly over both sides.
Step 3: Make the slaw by combining cabbage, cilantro, lime juice, honey, jalapeño, and a pinch of salt in a large bowl. Toss well and set aside to allow flavors to meld.
Step 4: Place halibut on the preheated grill and cook for 3-4 minutes per side, or until fish flakes easily with a fork but remains moist.
Step 5: While fish is cooking, warm tortillas on the grill for about 30 seconds per side.
Step 6: Remove fish from grill and gently break into chunks with a fork.
Step 7: Assemble tacos by placing fish pieces on warmed tortillas, topping with cilantro-lime slaw and sliced avocado.
Step 8: Serve immediately with lime wedges on the side.
Nutrition:
- Calories: 320 per serving
- Protein: 28g
- Fat: 14g
- Carbohydrates: 22g
- Fiber: 5g
- Sodium: 310mg
- Serving size: 2 tacos
Herb-Crusted Halibut With Roasted Tomato Relish
Herb-crusted halibut delivers a delightful combination of flaky fish with a crispy, aromatic crust. The roasted tomato relish adds a burst of sweet and tangy flavors that perfectly complement the mild taste of the halibut.
This elegant dish is surprisingly simple to prepare and makes an impressive main course for both casual family dinners and special occasions.
Ingredients:
- 4 halibut fillets (6 oz each)
- 2 cups cherry tomatoes, halved
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 cup fresh breadcrumbs
- ¼ cup fresh parsley, finely chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh basil, chopped
- 1 lemon, zested and juiced
- 1 shallot, finely diced
- 1 tablespoon honey
- Salt and pepper to taste
Instructions:
Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: In a bowl, toss the halved cherry tomatoes with 1 tablespoon olive oil, half the minced garlic, salt, and pepper. Spread on half of the prepared baking sheet.
Step 3: In another bowl, combine breadcrumbs, parsley, thyme, basil, lemon zest, remaining garlic, 1 tablespoon olive oil, salt, and pepper to create the herb crust mixture.
Step 4: Pat the halibut fillets dry with paper towels and season both sides with salt and pepper. Place them on the other half of the baking sheet.
Step 5: Brush the top of each fillet with a little olive oil, then press a generous amount of the herb crust mixture onto the top of each fillet.
Step 6: Place the baking sheet in the oven and roast for 12-15 minutes, until the fish flakes easily with a fork and the tomatoes are softened and slightly caramelized.
Step 7: While the fish cooks, prepare the relish by combining the roasted tomatoes with shallot, lemon juice, honey, and 1 tablespoon olive oil in a bowl.
Step 8: Serve each halibut fillet topped with a generous spoonful of the roasted tomato relish.
Nutrition:
- Calories: 320 per serving
- Protein: 34g
- Carbohydrates: 15g
- Fat: 14g
- Fiber: 2g
- Sodium: 380mg
- Cholesterol: 85mg
Final Thoughts
These nine halibut preparations transform your standard seafood dinner into a culinary canvas of possibilities.
You’ll find each recipe acts as a gateway to distinct flavor profiles—from Mediterranean brightness to Asian-inspired depth.
Don’t hesitate to adapt techniques to your grill’s specific characteristics.
Whether you’re entertaining guests or elevating a weeknight meal, these precision-crafted methods guarantee your halibut emerges perfectly cooked: firm yet tender, like silk wrapped around a foundation of pure ocean flavor.
