Fish has always just been okay. It has been served to us overcooked, dry, and without enough seasoning or marinade. So, please forgive us if we’ve neglected our omega 3s and skipped the fish more often than not. The truth is, it took a while to discover how delicious a well-cooked filet of fish could actually taste. There are still certain types of fish that we don’t love, but we are head over heels for halibut. 

Serve this tasty fish with our Perfect Roasted Asparagus or Easy Cucumber Salad.

Why My Recipe

  • Quick prep and cook time—ready in 15 minutes!
  • Our sweet and tangy sauce caramelizes perfectly on the grill.
  • Halibut is a mild, sweet-tasting fish full of omega 3 fatty acids.
A portion of halibut on a plate with a side of green beans.

The trick with fish is to not overcook it. It is done as soon as it can be flaked with a fork, and should be taken off the heat as soon as it turns white. This particular marinade is great on lots of different fish, but halibut will always be our 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.

Ingredient Notes

  • Halibut: A white, mild-tasting fish. Substitute with fluke, flounder, and turbot.
  • Butter: Use salted butter or add a pinch of salt to your mixture. Make sure to melt before mixing.
  • Honey: Substitute with agave or maple syrup.
  • Lemon Juice: Fresh is best, but bottled works in a pinch!
  • Soy Sauce: Substitute with coconut aminos if needed.
  • Minced Garlic: Fresh garlic is preferred, or you can use the jarred kind. You can also substitute with 1 teaspoon of garlic powder.

What other types of fish can I use with this recipe?

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.

Fish Buying 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.

Outdoor Grill vs. Indoor Cooking

This recipe can be used on an outdoor gas grill, or indoors using a grill pan. You can also use the same recipe on the stovetop using a regular large heavy skillet. 

Four portions of halibut on a cast iron grill pan.

Storage & Reheating

Fish is best eaten fresh. To save any leftovers, allow the fish to cool to room temperature before placing in an airtight container in the refrigerator for up to 3 days.

Microwave on high in 30-second increments.

Reheat on the stovetop in a skillet on medium-low heat until warmed through.

More fresh and flaky dinners…

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebook Page, or right here on our website with their corresponding recipes.