Chris' Recipes

Bon Appetite!

Grilled Halibut Steaks

Written By: Chris - Jan• 14•16

Wild Alaskan halibut is a tender, delicious whitefish that is surprisingly easy to prepare. Halibut’s firm, white meat is ideal for grilling.  It’s also great for a healthy diet enjoyed baked or grilled and not fried.  It’s high in protein, which is the most abundant substance in your body after water.  Protien is found in every cell and it’s used to build and repair every tissue.  Antibodies, hormones, enzymes and hemoglobin are made from protein.  According to the American Heart Association Fish (particularly oily fish) contain omega-3 fatty acids, which are beneficial for the heart both in healthy people and in those who have cardiovascular disease.  I really like it’s mild flavor and firm texture.

I think that wild Halibut is best served with fresh side dishes using seasonings such as lemon, spices and herbs.  This is a really simple, but delicious preparation!



2 Fresh Halibut Steaks
1 Tablespoon Extra Virgin Olive Oil, I used lemon infused
2 tablespoon lemon juice
1 Garlic Clove, pressed
2 Tablespoons Dill, fresh
2 Tablespoons Parsley, fresh
1 teaspoon Lemon-Pepper Seasoning
Salt & Pepper, to taste
Lemon wedges

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Rinse fish and pat dry with paper towels.  For the marinade, in a zip top bag, combine lemon juice, lemon oil, garlic, dill, and lemon-pepper seasoning.

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Add the fish to sit and marinate for 10 to 15 minutes, up to an hour turning fillets at least once to coat it with the fresh herbs.


Preheat grill.  Remove the fish reserving marinade and season with salt and pepper to taste. Grill the steaks for three to four minutes on each side or to desired doneness.  I cook until the fish flakes easily when tested with a fork, turning only once and brushing with reserved marinade halfway through.  (Discard any remaining marinade.)


I served simple sides of couscous, grilled corn and lemon wedges.


Bill paired this meal with a crisp 2009 Chardonnay from Cosentino.  It went well with the sweet taste and light texture of the halibut.







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