Grilled Halibut

By James Kimble September 24, 2024 4 mins read 620 Views

This easy grilled halibut recipe is super easy to make and it’s delicious! All you’ll need is a cast-iron skillet, and you’ll have a fantastic fish dinner on the table in under 30 minutes.

This halibut recipe is one of the easiest fish recipes for the grill. First, the fillets are cooked in a cast-iron pan instead of on the grill grates, which reduces the chances of the fish breaking when it’s flipped. Also, this recipe can be adapted for a Blackstone Griddle. With all of these options, you can enjoy this halibut recipe year-round!

Best woods for grilled halibut

If you’d like to add a touch of smoke to this grilled halibut, consider using apple or cherry wood. Halibut is a delicate fish better suited for mild-flavored smoke. Keep in mind that these fillets cook quickly.

Ingredients

4 halibut fillets, about 6 ounces each
Olive oil
Onion
Sea salt
Black pepper
Lemons
Fresh parsley (sub with fresh basil or oregano)
Fresh chives
Skewers

Preparing the onions

If you are using wooden skewers, soak them in water for 10 minutes.
Preheat grill to 375 degrees F.
Peel a large white or yellow onion and slice it into 3/4″ rounds. Depending on the onion’s size, you should have 4 rounds.
Gently run 2 of the onion rounds onto each skewer.
Brush both sides of the onions with olive oil and season with salt.
Place the onion skewers on the grill grate and cook for 3 minutes per side until the onions are soft and browned.
Promptly remove, cover, and keep warm.

Grilling Halibut Fillets

Place the cast-iron pan on the grill to preheat for a few minutes until it starts to smoke.
Meanwhile, pat halibut fillets with a paper towel to remove excess moisture. Season with salt and black pepper.
Add 2 tablespoons olive oil to the cast-iron skillet and let it heat up to a light smoke.
Gently place the halibut fillets in the pan and cook for 3-4 minutes per side or until they reach an internal temperature of at least 140 degrees F. The flesh should flake easy with a fork and appear opaque.
Using heat-resistant gloves, remove the skillet from the grill and place it on a heat-safe surface.
Plate the halibut topped with chopped grilled onion, parsley, and chives. Then drizzle fish fillets with a little fresh lemon juice and olive oil on top. We like to sprinkle the fish with some flaked salt right before serving, but this step is not necessary.

Store leftover grilled halibut in an airtight container in the fridge for 2-3 days. Reheat in a skillet on your stovetop until warmed all the way through.

You can try this cast-iron technique with several types of fish including: snapper, sea bass, mahi mahi tuna steaks (cook them rare!), cod, and salmon.

Recommended sides

Grilled Halibut

This grilled halibut is super easy and delicious! A cast-iron skillet is all you need for a fantastic fish dinner in 30 minutes.

Course Main Course

Cuisine American

Keyword grilled fish recipes, grilled halibut

Prep Time 15

Cook Time 16

Total Time 31

Servings servings

Calories 275kcal

Author Derrick Riches

Equipment

1 cast-iron skillet

Ingredients

4 halibut fillets about 6 ounces each
3 tablespoons extra virgin olive oil plus more for plating
1 large white or yellow onion
salt and black pepper to taste
2 small lemons
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
skewers wooden or metal
flaked salt, optional for plating

Instructions

If you are using wooden skewers, soak them in water for 10 minutes.
Preheat grill to 375 degrees F.
Peel a large white or yellow onion and slice it into 3/4″ rounds. Depending on the onion’s size, you should have 4 rounds.
Gently run 2 of the onion rounds onto each skewer.
Brush both sides of the onions with olive oil and season with salt.
Place the onion skewers on the grill grate and cook for 3 minutes per side until the onions are soft and browned.
Promptly remove, cover, and keep warm.
Place the cast-iron pan on the grill to preheat for a few minutes until it starts to smoke.
Meanwhile, pat halibut fillets with a paper towel to remove excess moisture. Season with salt and black pepper.
Add 2 tablespoons olive oil to the cast-iron skillet and let it heat up to a light smoke.
Gently place the halibut fillets in the pan and cook for 3-4 minutes per side or until they reach an internal temperature of at least 140 degrees F.
Using heat-resistant gloves, remove the skillet from the grill and place it on a heat-safe surface.
Plate the halibut topped with chopped grilled onion, parsley, and chives. Then drizzle a little fresh lemon juice and olive oil on top. We like to sprinkle the fish with some flaked salt right before serving, but this step is not necessary.