The trick with fish is to not overcook it. It is done as soon as it can be flaked with a fork. Get it off the heat as soon as it turns white. This particular marinade is great on lots of different fish, but halibut will always be my favorite. It is mild in flavor and brings out the delicate flavors of the fish. Serve it with a spritz of additional lemon juice for that extra hit of acidity.
MY OTHER RECIPES
PRO TIP: When purchasing fish, including halibut, always ask to smell it first. It shouldn’t smell fishy or ocean-like at all. That’s how you know you’ve got a good piece. Fish that is frozen should be eaten as soon as it is thawed.
Is halibut a good fish to eat?
When it comes to healthy eating, halibut is a great addition to a healthy diet and is full of omega 3 fatty acids. For those who are concerned about sustainability, Atlantic Wild Caught Halibut is on the do not eat list as the stock is depleted, while Pacific Halibut is okay.
What fish is most similar to halibut?
Halibut is an oily white fish. Similar white fishes that can be substituted for halibut include fluke, flounder, and turbot. For halibut steaks, cod or striped bass are also acceptable substitutes.
Watch the video to see just how easy it is to make this tasty fish. If I could eat this every day, I would! It’s simply, delicious, and good for you all that the same time! You can also check out the rest of my cooking videos on my YouTube Channel. There’s more than 150 restaurant quality recipes you can easily make at home.
How to Make Grilled Halibut Recipe
- 2 tablespoons butter, melted
- 2 tablespoons honey
- ½ lemon, juiced
- 2 teaspoons soy sauce
- ½ teaspoon pepper
- 2 cloves garlic, minced
- 1 pound fresh halibut filet
- In a small mixing bowl, combine the butter, honey, lemon juice, soy sauce, pepper, and garlic.
- Portion your halibut by cutting it with a sharp knife into 3 or 4 pieces. A serving size of fish is 3 to 6 oz so portion it depending on the particular size of your filet. Brush both sides of each with the liquid mixture.
- Heat pan until it is sizzling hot (a drop of water sizzles and immediately evaporates when it hits the pan. Sear the halibut for 90 seconds on each side. Reduce the heat to medium and cook each side for an additional 2-3 minutes, until the fish can be easily flaked with a fork.
This recipe first appeared on The Stay At Home Chef on January 22, 2013
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Leslie says
This is my favorite halibut recipe of all time – actually favorite fish recipe of all time!
Leslie E.
Gina says
Hi, did u oil the cast iron pan first? Thanks 🙂
Amy says
Delicious. Enough flavor for the adults in my house and not too much for the kid. They just requested I make it a second time this week. A winner!
Charles Bloom says
It says grilled halibut not pan cooked halibut! What happened to grilling it.
Rachel Farnsworth says
You can grill indoors on a pan as long as you are using something like cast iron. That’s why they make cast iron grill pans. You can also do it on an outdoor grill using cast iron. Placing it directly onto an oiled grate is a dangerous game. If any of it sticks you’ll lose precious fish. Use a well oiled grate, or slide a piece of lightly greased aluminum foil underneath.
Laurie says
I was thinking the same thing!
jake says
My thoughts exactly…
Gina says
Do u need to put any oil in the hot cast iron skillet? Silly question…..but new to cooking 🙂 thanks
Rachel Farnsworth says
No need if your cast iron is well seasoned.
Patti Roberts says
Really great recipe.
We had expensive halibut tonight 1 lbs 25.00. However. This recipe made the fish taste like 100.00.
Recommend this recipe.
Kathy Stern says
Nice recipe. Works really well on cod too.
Robin says
Great recipe, thank you for sharing. I did our halibut on the bbq tonight and used coconut oil instead of butter and it was still very good.
Bob H. says
I really like and enjoy this recipe. I am cooking it for the second time this week.
Jill Jones says
Delicious! So easy! Going to add a dash of cayenne next time. ❤️
Robert Nowak says
This is a lovely recipe. The basting sauce is delicious. I would only suggest the following. After searing the fish put it in a 350 oven until the internal temperature reaches 120-130 depending on how you like your fish. I used an instant read digital thermometer to check the internal temperature of everything I cook. Cooking times are only a guide and you can undercook or overcook items easily. The thermometer is well worth the investment.
Marilyn says
Amine was terrible. Very dry
Rachel Farnsworth says
Sounds like you overcooked it 🙁
alnc says
This recipe is a keeper. It compliments the taste of the fish instead of overpowering it. Thanks for posting it.
Anni says
Can I bake it in the oven? I have a slab of three pounds
Rachel Farnsworth says
That would require a different recipe and method 🙂
Sharon says
This is a very tasty recipe, QUICK and SIMPLE
I never know how to cook halibut as I find it tends to be rather bland and generally the driest white fish.
Excellent Recipe – and will be my go to for Halibut Thank you.
Nancy Solum says
Best homemade glaze I have tasted!! Perfect for halibut. I will try on wild caught salmon next.
kris says
Tasted delicious, but the honey in it burnt on my cast iron pan and I can’t get it off. Any suggestions for rescuing my pan without having to strip it and reseason?!
Rachel Farnsworth says
I use a small chain maille scrubber on my cast iron like this: http://amzn.to/2Eombw0
Ronnie says
Grape seed oil, regular frying pan. Brag instead of soy turned out amazing.
Elaine says
So you mean Briggs Apple Cider Vinegar? I’m looking for a substitute for the soy sauce as it’s not my favorite! Thanks!
Michelle says
Braggadocio liquid aminos not vinegar
Michelle says
Braggs liquid aminos instead of soy sauce, not braggs apple cider vinegar
Michelle says
Would like to try this , can we use a Reg frying pan.
Rachel Farnsworth says
Depends on what you mean by a regular frying pan. Stainless steel? Nonstick? Aluminum? Cast iron? You can do it in many different frying pans.
Meg says
My husband, a gourmand and a lover of fresh fish (we live on the coast of Maine) said this was the singular best piece of fish he has ever had. We’ve been married almost 30 years, and we eat seafood weekly, so thank you! Such fun to have him so delighted over a meal that took minutes to make! We had Halibut that was caught on Friday, and this is our first Easter without children home, so the pressure was on. Great recipe!
Bob says
Great recipe, except you neglect to say, save the glaze and brush it on while fish is cooking.
Even still,it is the best halibut recipe ever.
Going to make again tomorrow.
Bob says
Sorry, I never watched the video until today…..It clearly shows the basting.
I only read the recipe the first time, and it does not say to baste the fish.
Really a great way to cook halibut!
Steven says
Great recipe I deckhand for a charter boat and got my own halibut on the first day today tried this and it’s amazing nothing beats fresh clubbed halibut n this recipe..
John says says
I took a chance and grilled the halibut. My grates were well oiled and I used a spatula to turn the fish over only once. It came out perfectly and I got the highest compliment from my wife. Thanks for sharing this great recipe.