Description
This perfectly grilled halibut delivers moist, flaky fish with a delicate flavor enhanced by a simple lemon and garlic seasoning. Ready in just 15 minutes, it’s an elegant yet effortless seafood dish perfect for both weeknight dinners and special occasions.
Ingredients
Scale
- 4 halibut fillets (6-oz each, 1 inch thick)
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 3/4 tsp garlic powder
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Prepare the Grill: Clean the grates of your grill with an oiled paper towel. Preheat the grill to medium-high heat for at least 10 minutes to ensure proper cooking temperature. This preparation step is crucial for preventing the fish from sticking to the grates.
- Prepare the Fish: Pat the halibut fillets dry with paper towels. Removing excess moisture helps achieve a better sear and prevents the fish from steaming instead of grilling.
- Make the Seasoning: In a small bowl, whisk together the olive oil and lemon juice until well combined. In another small bowl, stir together garlic powder, sea salt, and black pepper to create your seasoning mix.
- Season the Fish: Brush each halibut fillet with the olive oil and lemon juice mixture, coating them evenly. Then sprinkle the garlic, salt, and pepper mixture over both sides of the fillets. This layering of flavors ensures the fish is well-seasoned throughout.
- Grill the Halibut: Place the seasoned halibut fillets on the preheated grill. Close the lid and grill for 5-7 minutes until the edges become opaque. Flip the fillets and continue grilling for another 3-4 minutes until the internal temperature reaches 135-140°F (57-60°C). The fish should flake easily with a fork when done.
- Rest and Serve: Transfer the grilled halibut to a plate and let it rest for 5 minutes before serving. This resting period allows the juices to redistribute throughout the fish, resulting in a more flavorful and moist final dish.
Notes
- Halibut is done when it reaches an internal temperature of 135-140°F (57-60°C) and flakes easily with a fork.
- If you don’t have a grill, you can use a grill pan on the stovetop over medium-high heat.
- For extra flavor, add fresh herbs like dill, parsley, or thyme to the oil and lemon mixture.
- Serve with grilled vegetables, rice pilaf, or a fresh salad for a complete meal.
- Leftover grilled halibut can be refrigerated for up to 2 days and is delicious cold in salads.
Nutrition
- Serving Size: 1 fillet
- Calories: 225kcal
- Sugar: 0g
- Sodium: 650mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 33g
- Cholesterol: 70mg