How To Grill Halibut Steaks

Monitor The Internal Temperature Of Your Halibut While It Cooks

Halibut steaks on the grill

Halibut is so easy to overcook that we recommend monitoring the fillet with a Thermapen® Mk4 while it cooks. A few seconds too long and an otherwise perfect main course can be rendered unpalatable.

An instant-read thermometer, like the Thermapen Mk4, is ideal for checking your halibuts internal temperature as it sits on the grill. The Thermapens thin-tip probe is perfect for navigating the delicate flaky tissue characteristic of halibut.

As a general rule, fish takes a total of 10 minutes to cook per inch of thickness. This is just a guideline but can help you know what to expect. give half that time to each side of the filet, and monitor the temperature especially on the second side.

Grilled Halibut In Foil Packets

21 September, 2016

Cooking fish on the grill can be tricky. It can easily dry out, stick to the grates and fall apart when flipping. You wont have those issues with my grilled halibut in foil packets. The halibut is moist and flavorful and so easy to prepare.

An extra bonus is the pretty presentation. Lets face it. White fish can look boring so why not dress it up with color.

You can also prepare these halibut packets in the oven.

How To Grill Halibut

Ready to grill that halibut? Simply follow along with these 6 step-by-step directions to get perfectly cooked halibut in no time flat!

  • Fire up the grill. Preheat your grill to 375 degrees F.
  • Make the garlic butter. Place your halibut in a baking dish. Combine the ingredients for the garlic thyme butter in a bowl and pour over the halibut.
  • Season your halibut. Gently toss the fillets in the butter to evenly cover all sides. Season with freshly cracked black pepper and kosher salt.
  • Season the grill grates. Moisten a paper towel with cooking oil . Pinch the paper towel between the tongs and wipe it on the grates to season the grates and help the halibut from sticking while its grilling.
  • Grill the halibut. Place your buttered and seasoned halibut on the grill and close the lid. Grill the fish for approximately 5-7 minutes. Flip, close the lid, and finish grilling the halibut until the internal temperature reads 145 degrees F. Your halibut should be opaque and starting to flake.
  • Remove and serve. Promptly remove the halibut from the grill. Serve immediately with a side of lemon wedges. Add additional salt and pepper to taste, if desired.
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    What To Serve With Barbecued Halibut

    Barbecue halibut is a little different than other great barbecue meals like beef brisket because rice goes well with it. However, my favorite dishes to go with his fish are mashed potatoes or corn on the cob for the starch. I also like a salad or mixed vegetables as a side dish. Fresh French bread with butter is the perfect touch to bring it all together.

    It’s a simple but super delicious meal!

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    Grilled Halibut Steaks

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    Is Halibut Better Than Cod

    Halibut has more of a strong flavor that also has a dense and firm texture. On the other hand, Cod has a mild flavor and a flaky and dense texture. They are both rich in nutrients, vitamins, and minerals. They are available as steaks and fillets, not to mention they are also one of peoples favorite dishes.

    How To Grill Wild Halibut


    If steaks and burgers seem a little been there, done that, step out of your culinary comfort zone by grilling something your guests wont necessarily expectlike wild-caught Alaskan halibut!

    Halibut is a delicious white-fleshed fish with a firm, meaty texture, which makes it a great alternative to grilling meat or chicken. The tender white meat has a somewhat sweet taste and therefore doesn’t need much seasoning. Not to mention, halibut is low in fat and rich in omega-3 fatty acids, making it a healthy choice when looking for a lighter meal.

    Prepping Your Halibut

    Unlike some grilled meats and other fish, its important to prep your halibut before grilling to ensure you get that perfectly crispy, grilled skin. To make sure you dont end up with a water-logged consistency, getting rid of as much moisture as possible is crucial, since wetness in and on the fish skin will interfere with browning and crisping.

    To remove moisture from the skin, let the fish fillets or steaks sit uncovered on a plate, skin side up, for about an hour in the refrigerator before cooking. Next, carefully pat your halibut with a paper or clean dish towel to pull out any remaining moisture.

    Now that your halibut is nice and dry, season with just a brush of butter, squeeze of lemon, and touch of salt and pepper.

    Getting Your Grill Ready

    Should I Start Flesh or Skin-Side Down?

    Grilling Halibut to Perfection

    Easy and Delicious Grilled Halibut Recipes

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    Thermal Secrets: How To Grill Halibut

    Halibut is a great fish to incorporate into any recipe that calls for whitefish, and can even be used as a substitute for chicken in the right dish. When grilled properly it is firm and flaky, and surprisingly mild.

    However, halibut can be a little temperamental to prepare correctly. Its low-fat content gives it a reputation for drying out easily and becoming overcooked. That low oil content can also create problematic interactions with your cooking surface: sticking can cause the delicate flaky muscle to fall apart, rendering a costly fillet nearly unrecognizable.

    To get the best flavor, season your fish with salt and pepper before grilling, and grill over moderately high heat.

    Avoid Sticking By Using The Right Oil

    How to make Grilled Halibut with Honey and Lemon

    As we said earlier, halibut is susceptible to sticking to grill grates because of its low-fat content. A generous coat of just the right oil on your grill grates can make all the difference.

    The trick is to select an oil that can withstand the high temperatures on the grill. Cooking for Engineers has put together a chart that identifies various oils and their smoke points. The smoke point is the temperature at which the fat in oil begins to break down. It will usually emit a harsh smell and may affect the overall flavor of the food.

    Brush your grill grates clean and generously coat with an oil that has a high smoke point. Cooking for Engineers recommends using an Extra Light Olive Oil that is readily available on any grocers shelf and has a relatively high smoke point of 468°F.

    Armed with these three thermal secrets, your chances of grilling the perfect piece of halibut is all but guaranteed.

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    Wine Pairing With Grilled Halibut

    The flavor of grilled halibut is fresh and clean with that slight char from the grill. Topped with the fresh citrus and mango salsa makes it a great choice for a white wine with equal freshness and zestiness. I love Spanish Albariño with halibut. Pinot Gris/Grigio, unoaked Chardonnay, Muscadet, and even sparkling wine work also work great!

    Know The Right Internal Temperature For Halibut

    Before you get started its important to know where youre going. Identify your ideal internal temperature, then do your best to get as close to it as possible. For a firm-but-flaky fish, shoot for a perfect medium . The center will be opaque, but not glossy or pink.

    If a rare, or medium-rare is more to your liking, look for temperatures around 120°F for rare and 125°F medium rare.

    When grilling over high heat remember that as your halibut rests, latent heat on and right below the surface of the fish will make its way to the center causing the internal temperature to rise by as much as 5°. Be prepared to remove your halibut from the heat a full 5° before it hits your ideal temperature to account for this carryover cooking.

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    Halibut Recipe For Both Grilling And Baking In Oven

  • Preheat your grill. If cooking in the oven, preheat oven to 400 degrees.
  • Cut one 12×18 piece of heavy duty foil for each fish packet. Spray with cooking spray.
  • Place one filet on each piece of foil. Season with salt and pepper.
  • Layer with onion rings and pepper rings. Drizzle with olive oil and place a small pat of butter on top.
  • Add three lemon slices on top of each filet and top with fresh sprigs of thyme.
  • Fold foil over fish until edges meet. Seal by folding foil to create packet . Repeat for the end of the packet. Be sure to leave space for steam to circulate.
  • Place on hot grill and cover, grilling for 7 minutes. Flip packets and continue to cook for 8 minutes or until you can flake fish with a fork and vegetables are tender. If baking, place on cookie sheet and bake for 20 minutes.
  • Be careful opening foil packets as the steam will be hot. You can serve the foil packet on a plate, cut an X on the top of each packet and fold back the foil. If you prefer not to serve the fish in the foil, you can also use a slotted spatula to remove the fish and place on a plate. Serve with vegetables and lemon slices on top and drizzle juices from foil pack before serving.
  • Making The Mango Salsa

    Grilled Halibut Steaks with Tomato and Red Pepper Salsa ...

    With a sharp boning knife, cut into the mango until the knife reaches the pit. Slowly cut around the pit in a straight line so you have one continuous cut around the pit . Then twist to remove the two halves. Use a spoon to remove the mango and then dice into small bites.

    If the mango is not ripe it wont twist. So its best to make the same cut, but then remove the skin. From there dice it up. Yes, it will be a pain if its not ripe.

    From there dice up the remaining ingredients and then combine them in a bowl. Add salt as desired, mix it up, and its ready to go. You can make this the day before for easier prep.

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    How Long To Grill Halibut

    Depending on the thickness of your halibut fillet, it takes approximately 10-15 minutes to grill halibut. Cook your halibut for 5-7 minutes on one side then flip. For the second side, keep a meat thermometer handy and continue to grill your halibut until the internal temperature of the fish reaches 145 degrees F.

    Word of grilling caution: halibut has a very low oil content, putting it at-risk for drying out if left on the grill too long. Pay extra close attention to your fish while it is on the grill to ensure you pull it right as it reaches 145 degrees F. A few minutes too long on the grill can be the difference between beautifully flaky fish and a tough, dry mess.

    Grilled Halibut Steaks Recipe

    • 45g of melted butter
    • salt and pepper
  • Preheat the grill to medium-high.
  • Rinse the halibut steaks under cold water and pat dry with kitchen paper.
  • Season the halibut with salt and pepper.
  • Brush with the melted butter.
  • Place onto the rack of the preheated grill and cook for 5 minutes on each side, brushing the other side of the fish with the remaining butter when you turn them over.
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    Grilling Time And Doneness

    Because this fish will dry out easily, the grilling time on halibut is pretty short. So make sure to keep a close eye on it to avoid overcooking. A 1-inch halibut steak will grill up in about 10 minutes over medium-high heat while thinner cuts and fillets can cook in as little time as 6 minutes. Turn just once during cooking to avoid having the halibut fall apart, and keep the heat at medium-high .

    Halibut is ready to eat when the meat is opaque through the middle. If you look at the raw fish, you will notice that it has a glossy sheen and a translucent appearance. Once this characteristic is completely gone and the flesh is nontransparent and drier looking, the fish is ready. You can also tell it is ready when the meat flakes easily with a fork. Whether it’s a fillet or a steak, you should be able to pull the meat apart all the way through when you serve it. A final way to test for doneness is checking the internal temperature a meat thermometer should read 145 F/63 C when the halibut is ready to come off of the grill.

    Simple Grilled Halibut Recipe

    Become An EXPERT Griller | How To Grill Halibut Steak – FULL DEMO MUST SEE!
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    A perfectly grilled piece of seafood can be a glorious thinglight and fresh, with a delicious simplicity. This basic halibut recipe incorporates all our best tips for getting grilled fish fillets right.

    • 4 thick-cut fillets halibut or other hearty fish, about 1/3 pound each
    • 1/3 cup olive oil
    • Kosher salt, to taste
    • Freshly ground black pepper, to taste
    • 2 lemons, halved, for serving
    • Type of fire: direct
    • Grill heat: medium-high

    Recommended Reading: Cook Fish In Foil On George Foreman Grill

    The Benefits Of Planking

    We may know that when it comes to exercise planking is good for you. But what are the benefits of grilling on a plank? Basically two things: Moisture and flavor. Placing food on a wet piece of wood over a heat source creates a steam that slowly helps cook the fish, keeping it moist and tender, while infusing the food with the flavors of the wood itself. If you are interested in smoking meat and fish but don’t have the patience for a smoker, this is the next best thing. Planks are available in a few different woodscedar, hickory, maple, and alderand each brings its own distinct flavor to the food. Just make sure you buy untreated wood as treated wood can contain chemicals that can poison the food and thus poison the person eating it.

    How To Cook Halibut

    Halibut is a large flatfish usually found in the cold waters of the North Atlantic. It is also now farmed, which is a much more sustainable option as the wild fish currently has endangered status. Halibut can range in size from 1 kilo right up to 70 kilos! 3-5 kilo fish are the best to eat, any larger than this and the flesh can be very tough and dry out easily.

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    How To Check If Halibut Is Done Cooking

    First, the photo above shows exactly what perfectly cooked halibut should look like. It’s cooked all the way through, but it still has plenty of juice. It should be moist. If it’s not moist, it was overcooked. Also, remember that once fish is pulled from the grill it will continue to cook. The picture above is about five minutes after it was pulled from the grill and it’s ready to plate.

    The first technique to check if it’s is done is by using a fork while it’s on the grill. Halibut that is undercooked will look fleshy and opaque. Insert a fork into a thick portion of the meat and gently pull. If it’s near done it will easily separate. Look inside and see if the juices are clear and if it has less than a quarter of an inch that is slightly underdone. Remember it keeps cooking when it’s pulled from the grill.

    The second technique to make sure the halibut is fully cooked is to separate it with a knife and fork just before plating the food. At this point, it should still be hot, and it should look like the picture aboveâjuicy and white all the way through.

    When you take your first bite you will know if you cooked it perfectly. If you followed the directions in this Hub your halibut will be barbecued near perfection.

    Grilled Halibut With Mango Salsa

    Grilled Lemon Garlic Halibut Steaks

    This Grilled Halibut Recipe combines the savory flavors of open-flame char with the sweet and spicy flavors of a mango and jalapeño salsa. We walk through the steps on how to Grill Halibut perfectly every time, so you dont overcook it.

    Lets face it, halibut is an expensive cut of fish, and for good reason. This cold weather white fish has a clean and fresh flavor, and is one of my all time favorite fish to cook with. Since this cut isnt cheap, we dont want to mess it up!

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    Faq: How To Cook Halibut Fillet On Bbq

    What are the best ways to cook halibut?

    • Directions Preheat the oven broiler. Grease a baking dish. Advertisement In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce. Arrange the halibut fillets in the prepared baking dish. Broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork.


    How To Cook Halibut Fillets On George Foreman Grill

    Halibut doesnt take a lot of time to be cooked. But if you want it to get nice grill marks you might want to keep it in the center while cooking. If you are worried about overcooking it you can always put it in the oven and finish right after getting those grill marks. Alternatively, some people like to lower the heat and cook it for a longer period.

    When grilling halibut, I usually like to reserve marinade before cooking. That way I can apply it to the fish while I flip them on the grill. Its always a good idea not to flip too many times.

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