Herb-Crusted Grilled Halibut

★ 3.9 · Medium

Thick halibut steaks are coated in a garlicky herb paste and grilled over direct heat until the outside is lightly charred and the inside stays moist and tender. A steak knife-worthy fish dinner.

15 minPrep Time

10 minCook Time

25 minTotal Time

4 servingsYield

Why You'll Love This

Bright, garlicky herb crust with light char
Impressive enough for guests, simple enough for a weeknight
Naturally gluten-free and low-carb

Ingredients

4 (7 oz)halibut steaks, about 1 to 1.25 inches thick
1/4 cupolive oil, divided
3 clovesgarlic, minced
2 tbspchopped fresh parsley
1 tbspchopped fresh dill
1 tbspchopped fresh chives
1 tbsplemon zest
2 tbspfresh lemon juice
1 1/4 tspkosher salt
1/2 tspblack pepper
1lemon, cut into wedges for serving

Nutrition (estimated per serving)

310Calories

38gProtein

16gFat

2gCarbs

0gFiber

540mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Pat the halibut steaks dry with paper towels and let them sit at room temperature for 15 minutes before grilling.
In a small bowl, whisk together 3 tablespoons of the olive oil, garlic, parsley, dill, chives, lemon zest, lemon juice, salt, and pepper to make the herb paste.
Rub the herb paste evenly over both sides of the halibut steaks and let marinate at room temperature for 10 minutes.
Preheat a gas grill to medium-high heat, about 400F to 450F, or prepare a charcoal grill for direct high heat.
Clean the grill grates with a wire brush, then brush them with the remaining 1 tablespoon olive oil using a folded paper towel held with tongs to prevent sticking.
Place the halibut steaks on the grill directly over the heat and close the lid.
Grill undisturbed for 4 to 5 minutes, until clear grill marks form and the fish releases easily from the grates.
Flip carefully with a wide metal spatula and grill 4 to 5 minutes more, until the halibut reaches an internal temperature of 145F at the thickest part.
Check doneness by pressing the center of the steak; it should flake easily and feel firm but not hard, with opaque white flesh throughout.
Transfer to a platter and let rest for 3 minutes before serving.
Serve with lemon wedges.

Tips

Halibut is very lean, so do not skip the herb-oil rub; it helps keep the fish moist over the direct heat of the grill.
Resist flipping too early. If the fish sticks when you try to turn it, give it another minute; it will release on its own once properly seared.