There are several popular ways to cook halibut: baking, pan-searing, grilling, and poaching. The key is to avoid overcooking so it stays tender and juicy.
How to Cook Halibut - Basic Methods
Baking Halibut
- Preheat oven to around 425°F (218°C).
- Lightly oil a baking sheet, season halibut with salt, pepper, and optional herbs or spices like garlic powder and Italian seasoning.
- Place lemon slices on the fish and drizzle olive oil.
- Bake for about 10-15 minutes until the thickest part flakes easily with a fork.
- Finish with a squeeze of fresh lemon and fresh dill or herbs before serving.
Pan-Searing Halibut
- Pat halibut fillets dry and season with salt, pepper, and optional spices like garlic powder and paprika.
- Heat a skillet over medium-high heat with olive oil.
- Sear fish for 3-5 minutes on one side until golden crust forms, then flip and cook 3-5 minutes more or until internal temperature reaches 130-135°F (54-57°C).
- Optional: add butter to the pan near the end and spoon melted butter over fillets.
- Serve with lemon slices or a light lemon butter sauce.
Grilling Halibut
- Preheat grill and oil grates.
- Grill halibut for about 5-6 minutes per side until it flakes easily.
- Often served with lemon and herb butter.
Tips for Cooking Halibut
- Use fresh, firm halibut without any strong odor.
- Dry the fillets well before cooking to get a good sear.
- Cook until just done to avoid dryness — it flakes easily but is still moist inside.
- Internal temperature target for perfect doneness is around 130-135°F for medium.
- Pair with simple vegetable sides or salads and light starches.
These methods cover easy, delicious ways to cook halibut that highlight its mild, sweet flavor while keeping it moist and tender.
