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.
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.
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.
This was a simple and delicious way to cook halibut.
Impressed my guests and now will be confident cooking halibut!
This is a fantastic recipe – the sauce and basting are spot on – but the title is incorrect. Nothing in this recipe is grilled…
First thing she said was you can do this in a pan or grill. Can’t stand the correction police…
If I could give this recipe more stars I would!! I followed it exactly and have never had such a delicious marinade for a fish before. And here’s when you know it’s a hit: when you’re guests (who flew in from Alaska with fresh halibut packed on ice) RAVE about it and say 3 times during the meal that’s it’s the best halibut recipe they’ve ever had and would I please share the recipe. So yes, it’s a 5+ star all the way!!
The sauce for this recipe is outstanding! I would also use it on chicken, pork, cod, and salmon. I baked my halibut in the oven at 400 degrees for 12 to 15 min. Perfect!
I marinated the halibut for an hour to get it to room temperature. I did bake it at 425 for 16 minutes which is longer than suggested but it was done perfectly.
Easy and delicious! I decided to use a citrus salt mixture by Borsari before spooning the marinade on the fish. Then seared flesh side down for 90 seconds in a ribbed sear pan as directed.
I did not remove the skin and after searing one side, I laid pieces skin side down on sheet pan lined with parchment paper and finished in the oven at 425 for 10 minutes. Pieces were about 1″ thick and turned out perfectly. I served it with a mango, pineapple, jalapeño salsa. We loved it!
I truly enjoyed. Added shallots and 3 cloves minced fresh garlic, fresh rosemary chopped with sage. Grilled in sealed aluminum foil for 8-10 minutes. Do not over cook💜💐 Thank you for sharing this marinate. Delicious
Last year my husband brought home some amazing halibut. I just made your marinade, and marinated it for a few hours.
It turned out really delicious. The flavours are well balanced. I will definitely be using this recipe again, but I will double the marinade for basting!!
Fantastic way to cook halibut!! Family loved it. Thanks
WOW!!! I have never reviewed a recipe online before but I just have to for this! It is so amazingly delicious and easy – I can’t wait to try this sauce with everything else! I made this with grilled asparagus and potatoes and drizzled some of the suace over the asparagus after grilling – AMAZING! Also want to note that I did marinate the halibut for about 30 minutes like others suggested. Thank you so much!