Grilled Halibut
Ingredients
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- 24 ounces halibut fillets, skin-on – patted dry
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper – freshly ground
- 3 tbsp extra-virgin olive oil
- 2 tsp lemon zest – finely grated
- 2 tbsp lemon juice – freshly squeezed
- 2 cloves garlic – minced
- 1 tsp fresh thyme leaves – finely chopped
- 1 tbsp canola oil
- lemon wedges – for serving
Instructions
1. In a small bowl, whisk together the extra-virgin olive oil, lemon zest, lemon juice, minced garlic, thyme, kosher salt, and black pepper until combined.
2. Pat the halibut fillets dry. Coat them all over with about half of the mixture, then let stand for 15 minutes at room temperature while you preheat the grill; reserve the remaining mixture for brushing.
3. Preheat a gas or charcoal grill to medium-high heat (425–450°F). Clean the grates well. Fold a paper towel, dip it in the canola oil, and using tongs, oil the grates thoroughly.
4. Place the halibut on the grill, skin side down. Close the lid and cook until distinct grill marks form and the edges turn opaque, 4–5 minutes for 1-inch-thick fillets.
5. Slide a thin spatula between the skin and the grates to release, then carefully flip. Brush the tops with some of the reserved mixture and cook 3–5 minutes more, until the center reaches 130–135°F and flakes easily with gentle pressure.
6. Transfer to a platter and rest for 5 minutes. Serve with lemon wedges.
Grilled halibut is a clean, bright preparation that showcases the fish’s mild sweetness and firm, meaty texture. A light lemon–garlic–herb coating perfumes the surface without masking the delicate flavor, while a hot grill adds smoky notes and attractive char. Properly cooked, the flesh is juicy and flakes in large, moist pieces, making it appealing to both seafood newcomers and longtime fish lovers.
Halibut has long been prized across North American and North Atlantic coasts, from Indigenous fisheries of the Pacific Northwest to working harbors in New England and Atlantic Canada. As backyard grilling grew in popularity in the late 20th century, simple grilled treatments became a favorite way to cook firm white fish like halibut. Today, the dish is a warm-weather staple that emphasizes freshness, restraint, and good handling of heat.