Garlic Butter Baked Halibut

Name: Garlic Butter Baked Halibut
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 to 4 Servings
Ingredients: 1 to 1.5 lbs halibut; 4 to 6 Tbsp butter*; 4 large cloves garlic; 1 tsp onion powder; ½ tsp sea salt; ¼ tsp black pepper

User Reviews

4.3

45 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
2 to 4 Servings
Calories
247 kcal
Course
Main Course
Cuisine
American

Garlic Butter Baked Halibut

Tyler Espinosa

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Perfectly cooked Baked Halibut with garlic and butter is an instant win for an impressive main dish! This goof-proof method of cooking halibut results in tender, juicy halibut every time!

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Ingredients

Servings

1 to 1.5 lbs halibut cut into individual filets
4 to 6 Tbsp butter*
4 large cloves garlic minced
1 tsp onion powder
½ tsp sea salt to taste
¼ tsp black pepper to taste

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Instructions

Preheat the oven to 400 degrees Fahrenheit.
Microwave the butter in a small bowl until melted, then immediately add the freshly minced garlic. Note: you can melt the butter in a small saucepan or skillet on the stove top and sauté the garlic if you would like.
Lightly spray a casserole dish or sheet pan with cooking oil. Remove the filets from their packaging and pat them dry with a paper towel. Place halibut into the baking dish.
Drizzle part of the garlic butter over the halibut filets.
Use about 1 tablespoon of garlic butter for each half pound of halibut (so if you’re making 1 pound of halibut, use two tablespoons of the garlic butter). Reserve the remaining garlic butter for drizzling when the halibut is fully cooked.
Spread the butter over the full filets (I do this using my hands) so that all of the flesh is coated with the butter mixture. Sprinkle with sea salt, onion powder, and black pepper.
Bake at 400 for 8 minutes for smaller filets and 10 minutes for large filets. Check the internal temperature of the fish by using a thermometer (see temperature guide below). If the halibut isn’t fully cooked yet, broil on high for 2 to 6 minutes, depending on the size of the filet for a crispy top.
Remove the halibut from the oven. Drizzle the halibut with the remaining garlic butter mixture (or serve the halibut with the garlic butter for dipping). I like sprinkling a little lemon zest and parmesan cheese over halibut. Serve halibut with choice of side dishes and white wine, and enjoy!

Notes

*Use 4 tablespoons if you’re preparing one pound of halibut, 5 if you’re making 1.25 lbs, and 6 if you’re making about 1.5 lbs. You can increase the butter as necessary depending on hoe much fish you're baking.
The FDA considers halibut to be fully cooked once it reaches an internal temperature of 145 degrees F. However, many individuals find halibut tastes best and has the best texture when cooked to 130 to 135 degrees F. You can gauge the level of doneness you’re aiming for depending on your personal preference. Note: for an accurate temperature read, insert an instant read thermometer into the thickest part of the thickest halibut filet.
Halibut is best when served fresh out of the oven (or skillet), but if you have leftovers, store them in an airtight container for up to 3 days.