Grilled Halibut
Grilled halibut is a lesson in keeping things simple: thick, meaty steaks need little more than lemon, garlic and a hot grill. Ten minutes in a quick oregano marinade, then 4–5 minutes on each side, gives you firm, white flakes with lightly charred edges. This serves two and is ready in about 35 minutes, whether you use the grill or a griddle pan.
- Total
- 35 min
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 2
- Per serving
- 310kcal
Choosing the right cut for grilled halibut
Halibut steaks cut through the bone are the usual choice for the grill, as the bone helps them hold their shape and stay moist. Buy them about 2.5cm thick and of equal size so they cook evenly. Boneless fillets work too, though they are more delicate to turn.
The fish is lean, so the marinade gives it some richness, and 10 minutes is enough. Longer in the lemon juice and the surface starts to turn firm and chalky.
Making grilled halibut
Tap a time to start a timer.
- Marinate Mix the oil, lemon zest and juice, garlic, oregano, salt and pepper in a small bowl. Pat the halibut dry with kitchen paper, brush the marinade over both sides and leave for .
- Heat the grill Line the grill pan with lightly oiled foil and heat the grill to high for , with the shelf about 8cm from the element. For a griddle pan, heat it over a medium-high heat until very hot and brush it lightly with oil.
- Grill the first side Lay the steaks in the pan and cook for , until the surface is lightly golden and the edges are charred in places.
- Turn and finish Carefully turn the steaks with a fish slice and cook for another , until the flesh is opaque and flakes easily. A thermometer should read about 55–60°C in the thickest part if you want to check.
- Rest and serve Leave the fish to rest for , then serve with the lemon wedges and any juices from the pan.
What to serve with it
New potatoes, green beans or a simple tomato salad are all good with grilled halibut. For crushed potatoes with crisp edges, see how they are made in plaice with smashed potatoes. For a more herby finish, spoon a little pesto on top, as in halibut with pesto.
Common problems and fixes for Grilled Halibut
- The fish sticks to the pan or foil.
- Oil the foil or pan lightly and make sure it is properly hot first. Leave the fish alone for the first 4 minutes, and it will release by itself when the underside has coloured.
- The halibut is dry.
- Halibut is lean and overcooks quickly. Take it off the heat as soon as it turns opaque and flakes easily, and do not go beyond 5 minutes a side for 2.5cm steaks.
- The steaks cook unevenly.
- Choose steaks of the same thickness, and move the pan down a shelf if the surface browns before the middle is opaque.
Frequently asked questions about Grilled Halibut
How long do you grill halibut?
4–5 minutes on each side under a hot grill for steaks 2.5cm thick. Thinner steaks need less. It is done when the flesh is opaque and flakes easily.
Can I cook it in a griddle pan?
Yes. Heat the pan until very hot and cook for 4–5 minutes on each side, which gives the same char lines and texture.
What can I use instead of halibut?
Thick cod or haddock fillets work well, as does turbot. Fillets under 2cm need only 3–4 minutes per side.
Is halibut sustainable?
Wild Atlantic halibut is under pressure, so look for MSC-certified or responsibly farmed fish, and ask your fishmonger where it came from.
How did you like the recipe?
4.8 / 5 · 49 ratings
