Easy Halibut Recipes for the Grill or Oven

Cooking Halibut by Grilling, Baking and Poaching is Simple and Quick

© Ret Talbot

Apr 3, 2009

Cooking halibut is not difficult, and because it is such a versatile white fish, it can be prepared with just about any taste in mind. From grilling and broiling to baking and poaching, halibut is one of the easiest fishes to cook, and its mild, non-oily flavor makes it a great fish even for people who may not be fish lovers.

Halibut Steaks and Fillets

Halibut is a flatfish and, generally speaking, will be offered for sale as either a fillet or a steak. The fillets (sometimes called “fletch”) come from the sides of the fish, while the steaks generally come from the tail. Ideally steaks are about six to eight ounces. Fillets are usually from smaller halibut such as the California halibut, as Alaska Pacific halibut fillets can be the size of a barn door.

If fresh halibut is not available locally, it can be purchased from an online seafood company.

Grilled Halibut Recipe

Grilling halibut steaks is easy because halibut is a firm-fleshed fish that isn’t as prone to falling apart on the grill. Some cooks prefer to use a grill basket, but with a properly oiled grill, it is not necessary. While the halibut steak may be marinated before going on the grill, halibut can be just as good with a simple dry rub or even just salt and pepper.

1. Preheat the gas grill, or prepare a fire in a charcoal grill.
2. Remove the halibut steak from the marinade (if marinating).
3. Brush the halibut steak on both sides with canola oil.
4. Place the halibut steak on the grill five to eight inches over direct heat; cook for four minutes.
5. Using a broad metal spatula, flip the halibut steak; cook for three to four minutes more over direct heat.
6. Remove the halibut steak from the grill; serve with a lemon butter sauce or simply a wedge of lemon.

Baked Halibut Recipe

While a halibut fillet can be simply baked at high heat (425 degrees Fahrenheit) for 10-12 minutes depending on size, the following method produces superior results with little effort.

1. Preheat the oven to 350 degrees Fahrenheit.
2. Rinse a skinless halibut fillet and then season with salt and pepper on both sides.
3. Heat an oven-proof sauté pan over high heat for one minute.
4. Add enough olive oil to the sauté pan to just cover the bottom; reduce heat to medium-high.
5. When the oil is hot (just when it starts to smoke), sear the fillet in the oil (about two minutes or until uniformly browned).
6. Flip the halibut fillet and sear the second side.
7. Flip the halibut fillet again.
8. Place the oven-proof sauté pan in the preheated oven; cook for an additional eight minutes or so depending on thickness.
9. Remove the halibut fillet to a cutting board and serve with a sauce (like lemon caper butter) or with a wedge of lemon.

Poaching Halibut

The healthiest methods to cook halibut include steaming and poaching. A poached halibut steak is a true delicacy with its large, firm white flakes and subtle, yet flavorful, taste.

To begin, create a poaching liquid composed of dry white wine (about two cups) and lime or lemon juice (the juice of a whole small lime or half of a lemon). Add to this any of the following ingredients:

• Scallions
• Cilantro
• Fresh minced ginger
• Garlic
• Salt and pepper to taste

1. Bring the poaching liquid to a light boil over medium heat; simmer for three to four minutes.
2. Season the steak(s) with salt and pepper
3. Place the steak(s) in the simmering poaching liquid; cover with tight fitting lid.
4. Reduce heat to medium-low cook; cook for 10 to 12 minutes.
5. Remove steak(s) from poaching liquid; serve with a spoonful of poaching liquid poured on top.

Broiled Halibut with Lemon Caper Butter

California Halibut Produce Nice Size Fillets

Firm White Flesh of Halibut Perfect for Grilling

Skin Side of a California Halibut Filet

Lemon Caper Butter for Broiled Halibut

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