Easy Grilled Halibut Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2 servings
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Calories
320 kcal
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Course
Main Course
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Cuisine
American
Easy Grilled Halibut Recipe
Description
This recipe combines a simple but flavorful mixture of olive oil, minced garlic, lemon zest, kosher salt, black pepper, smoked paprika, and ground cumin to season halibut fillets. The zest adds bright citrus notes without bitterness, while smoked paprika and cumin introduce a mild smokiness and depth. The halibut is patted dry and coated fully with the marinade before being grilled.
Cooking over medium-high heat ensures the fish achieves gentle grill marks without charring. Pressing the fillets onto the grill helps with even cooking and sear development. Additional cooking at medium heat finishes the fish until it flakes easily but remains moist and tender.
This grilled halibut works well served simply or alongside fresh salads and grains. The spice mix is subtle enough to enhance rather than overpower the fish’s mild flavor.
To retain texture and avoid charring, monitor the grill temperature and turn the fillets frequently. Leftovers store up to three days refrigerated and freeze well for months if saved properly.
Ingredients
- 2 tablespoons olive oil
- 2 garlic minced, cloves
- 1 teaspoon lemon zest
- ½ teaspoon kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon cumin ground
- 2 ounce halibut ½-inch thick, fillets
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 yellow exterior peel; avoid the bitter white pith inside when zesting.
- Prevent charring by keeping grill temperature moderate and turning fish frequently during cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat covered at low power in the microwave.
- Frozen leftovers keep up to three months and thaw overnight in the fridge before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Serving | 1fillet | |
| Calories | 320kcal | 16% |
| Carbohydrates | 2g | 1% |
| Protein | 35g | 70% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Sodium | 374mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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