These Tuscan-inspired grilled halibut fillets are amazingly delicious and easy to make. Halibut lends itself well to live-fire cooking, and all you’ll need is a good spatula and a 12-14 minute cook time.
Ingredients for Grill Halibut Fillets:
- 4 halibut fillets, about 6 ounces each
- Olive oil
- Minced Garlic
- Fresh rosemary
- Fresh thyme
- Sea salt
- Black pepper
These grilled halibut fillets only need about 30 minutes of marinating time. Lemon juice or other acids can break down fish and seafood relatively quickly. They begin to “cook” the surface of the halibut if left on too long. The fish can also become mushy and hard to grill.
Grilling Halibut Fillets:
These halibut fillets are cooked hot and fast, which means a shorter cooking time at a higher temperature. If you are new to grilling fish, I recommend using a wood plank the first couple of times. You won’t need to flip the fish on the grill if using a plank.
- Preheat grill for medium-high heat, or between 375 to 400 degrees F.
- Oil your grill grates using an oil-soaked paper towel held by a pair of outdoor cooking tongs. Make 3-4 passes across the grates.
- Remove halibut from the refrigerator and season each fillet with salt and black pepper. Let the fish stand at room temperature for 5-10 minutes.
- Place fish onto the grill grate and grill one side for 5 to 7 minutes. Flip the fish and continue cooking for another 5 to 7 minutes.
- Halibut is considered cooked once it reaches an internal temperature of 135 degrees F. Take the halibut fillets off the grill at 130 degrees and place them onto a warm plate. It should reach 135 degrees in a few minutes.
- Store leftover fish in an airtight container in the refrigerator for 2-3 days.
Grilled Halibut Fillets
- 4 halibut fillets about 6 ounces each
- 1/3 cup olive oil
- 4-6 cloves garlic minced
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon rosemary finely chopped
- 1/2 teaspoon fresh thyme
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- Combine olive oil, garlic, lemon juice, rosemary, and thyme in a small bowl. Set aside. Reserve salt and black pepper for later.
- Place halibut fillets into a shallow glass baking dish. Pour mixture on top making sure to coat each steak well. Carefully cover with plastic wrap and place it into the refrigerator for 30 minutes.
- Preheat grill for medium-high heat (about 375 to 400 degrees F.)
- Remove fish from refrigerator and season each steak with salt and black pepper. Let sit at room temperature while the grill comes up to temperature.
- Place fish onto the grill grate. Grill on one side for 5 to 7 minutes. Flip and continue another 5 to 7 minutes. Halibut is ideally cooked to an internal temperature of 130 to 135 degrees F. If you take the halibut steaks off the grill at 130 and place them on a warm plate, they will reach 135 before you get a chance to eat them.
- Once cooked, remove from heat and place onto a clean serving dish. Serve with your favorite sides.
Photo by: ryzhkov86/Depositphotos