Grilled Halibut
Tender halibut steaks are marinated in a lemon-dill mixture, then grilled to enhance their delicate flavor, perfect for a light, flavorful seafood meal suitable for gatherings or family dinners.
Ingredients
Instructions
- Combine all ingredients, except the halibut, to make a marinade.
- Marinate the halibut in the refrigerator at least 1 hour, turning at least once.
Tips & Substitutions
For best results, use fresh halibut steaks and marinate them for at least 1 hour, but you can extend this to 4 hours for deeper flavor. If you don’t have dill weed, fresh parsley or tarragon can be a good substitute. Ensure your grill is preheated to medium-high for that perfect char. Experiment with the marinade by adding a touch of honey for sweetness or red pepper flakes for heat.
Serving Suggestions
Serve the grilled halibut with a squeeze of fresh lemon juice for a bright finish. It pairs beautifully with a side of roasted vegetables or a light salad. Consider serving it alongside Lemon Dinner Rolls for a refreshing contrast, or a chilled glass of white wine to enhance the dining experience.
Storage & Reheating
Store leftover grilled halibut in an airtight container in the refrigerator for up to 2 days. To reheat, place the halibut in a skillet over low heat with a splash of water or oil to prevent drying out. Cover the skillet to keep moisture in, and heat until warmed through, about 5-7 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Grilled Halibut contains roughly 473 calories, with 2g protein, 6g carbohydrates, and 51g fat. It is an excellent source of vitamin C (56% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1474mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen halibut for this recipe?
Yes, you can use frozen halibut, but it's best to thaw it in the refrigerator overnight before marinating. This will ensure even cooking and better texture. Be sure to check for any excess moisture as frozen fish tends to retain water.
What can I substitute for chives?
If you don't have chives, green onions or scallions make a great substitute. They offer a similar mild onion flavor that complements the halibut well. You could also use finely chopped shallots or even a sprinkle of onion powder in the marinade.
How do I know when the halibut is done cooking?
Halibut is done when its internal temperature reaches 145°F and it flakes easily with a fork. It should appear opaque and slightly firm to the touch. Be careful not to overcook, as it can become dry quickly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).