Halibut is a firm, flaky white fish that can make for an amazing entrée when grilled or barbecued properly. With the right techniques, you can achieve moist, tender and flavorful halibut off the grill. In this comprehensive guide, we’ll cover everything you need to know to bbq halibut like a pro, from picking the right fillets to brining, seasoning and cooking.
Selecting and Preparing Halibut for the Grill
Choose Fresh, High-Quality Fillets
The first step in grilling incredible halibut is selecting fresh, sushi-grade fillets. Here’s what to look for:
- Fresh smell – Halibut should not smell fishy or ammonia-like. It should have a mild, clean scent.
- Firm texture – The fillets should be firm and spring back when touched gently. Avoid mushy fillets.
- Clear eyes – The eyes should be clear, not cloudy or sunken. This indicates freshness.
- Proper color – The flesh should be pearly white, with no discoloration.
- Ideal size – For grilling, choose fillets that are 3⁄4 to 1 inch thick, about 6 ounces each. Thinner fillets will dry out.
For the best results, purchase halibut the day you plan to grill it. Keep the fillets chilled until ready to use.
Trim and Portion the Fillets
Once home, rinse the halibut fillets under cold water and pat dry with paper towels. Use a sharp knife to trim off any thin pieces or irregular edges.
Cut the fillets into individual 6-8 ounce portions for easier grilling. Cut against the grain of the fish so it flakes nicely when cooked.
Brine for Extra Moisture
Soaking halibut in a quick brine helps lock in moisture and infuses more flavor. Make a simple brine by stirring together:
- 1 quart water
- 1⁄4 cup kosher salt
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Submerge the fillets in the brine and refrigerate for 20-30 minutes. Rinse and pat the fish dry before seasoning.
Consider Skewering for More Stability
Halibut fillets can be delicate on the grill. You can prevent them from falling through the grates by securing them to skewers before grilling.
Soak bamboo or metal skewers in water for 30 minutes first to prevent burning. Thread fillets onto skewers lengthwise, leaving the ends exposed.
How to Bbq Halibut: Seasoning Suggestions
Halibut has a mild flavor that benefits from seasoning before grilling. Here are some tasty rubs and marinades to try:
- Lemon Pepper – Coat fillets with olive oil and sprinkle with lemon pepper seasoning.
- Santa Fe Spice – Rub on chili powder, cumin, garlic powder and salt.
- Pesto – Slather fillets with basil pesto sauce before grilling.
- Teriyaki Marinade – Soak fish for 20 minutes in teriyaki, soy sauce, garlic and ginger.
- Mediterranean Herbs – Marinate for 1 hour in olive oil, lemon, thyme and oregano.
Experiment with your favorite seasoning combinations. Just avoid overly sugary sauces that may burn.
Grilling Halibut Perfectly
Grilling halibut requires some finesse to keep it from drying out while still cooking through. Follow these tips for success:
Use Two Heat Zones
Set up your grill for direct and indirect heating by turning on half the burners to high heat. The cooler side will help prevent overcooking.
Aim for temperatures around:
- High heat zone – 450-550°F
- Low heat zone – 350-450°F
Grill Skin Side Down First
Place the fillets skin-side down over direct heat first. The skin protects the delicate flesh from drying out.
Cook for 3-4 minutes until the skin is crispy. Resist the urge to flip too soon or the skin will tear.
Flip and Move to Low Heat
Carefully flip the fillets and transfer them to the cooler side of the grill, skin-side up.
Closing the lid traps heat and moisture. Cook for 3-5 minutes longer until the center flakes with a fork.
Avoid Pressing Down
Don’t press down on the fish while grilling. This causes the moisture to leak out, creating dry fish.
Let the fillets cook undisturbed for the best texture.
How to Tell When Halibut is Done
Here are signs your halibut is cooked properly:
- Opaque, pearly color throughout
- Flakes easily with a fork in the thickest part
- Internal temperature reaches 145°F
- Meat is still moist and juicy
Undercooked halibut will have a translucent appearance. Overcooking makes the flesh dry and rubbery.
Let It Rest Before Serving
As with any grilled protein, allow the halibut to rest for 5 minutes after cooking. This allows the juices to redistribute for maximum tenderness.
Grilled Halibut Recipes
With simple preparations or more creative recipes, halibut cooked over a live fire makes for impressive backyard cuisine. Here are some excellent grilled halibut dishes to try:
Lemon Garlic Halibut
The bright flavors of lemon and garlic complement mild halibut beautifully.
Ingredients:
- Halibut fillets
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 lemon, juiced and zested
- 1⁄4 cup chopped parsley
- Salt and pepper to taste
Instructions:
- Combine olive oil, garlic, lemon juice, lemon zest and parsley. Season with salt and pepper.
- Brush marinade over halibut fillets and let sit 10-20 minutes.
- Grill fish over direct heat skin-side down first, then flip and move to cooler side to finish cooking.
- Serve grilled halibut topped with remaining marinade.
Miso Glazed Halibut
Sweet and salty miso paste makes for an addictive umami-rich glaze.
Ingredients:
- Halibut fillets
- 1⁄4 cup white miso paste
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1-inch grated ginger
- Pinch red pepper flakes
Instructions:
- Whisk together all glaze ingredients.
- Grill halibut over direct heat until nearly cooked through.
- Brush glaze over both sides of fish and continue grilling 1-2 minutes until caramelized.
- Serve over rice and garnish with scallions.
Mediterranean Grilled Halibut
Olive oil, tomatoes and olives give this halibut Mediterranean flair.
Ingredients:
- Halibut fillets
- 1⁄4 cup olive oil, divided
- 1 pint cherry tomatoes
- 1⁄2 cup halved Kalamata olives
- 2 cloves garlic, minced
- 1 tbsp oregano
- Salt and pepper to taste
Instructions:
- Toss tomatoes, olives, 3 tbsp oil, garlic and oregano. Season with salt and pepper.
- Brush halibut with remaining olive oil and season.
- Grill halibut over direct heat to desired doneness. Remove and tent with foil.
- Place tomato olive mixture on grill until warmed through.
- Serve grilled halibut topped with tomato olive relish.
Thai Chili Garlic Halibut
Spicy and garlicky flavors make this fish pop. Serve over coconut rice.
Ingredients:
- Halibut fillets
- 3 cloves garlic, minced
- 1-2 Thai chilis, finely chopped
- 2-inch minced ginger
- 3 tbsp fish sauce
- 1 tbsp brown sugar
- 1 lime, juiced
- 2 tbsp vegetable oil
- Chopped cilantro
Instructions:
- Whisk together garlic, chilis, ginger, fish sauce, brown sugar, lime juice and oil.
- Brush marinade over both sides of halibut and let sit 10 minutes.
- Grill halibut over direct heat until cooked through and flaky.
- Garnish with chopped cilantro and extra lime wedges.
Grilled Halibut FAQs
Still have some questions about successfully grilling halibut? Here are answers to some frequently asked questions:
What is the Best Wood for Grilling Halibut?
Fruit woods like apple, cherry and alder provide a subtle sweetness that pairs nicely with halibut. Hickory and mesquite are too strong and can overpower the mild fish.
Should You Soak Halibut in Milk?
Soaking halibut in milk is a myth and doesn’t improve flavor or texture. Stick to a quick brine or marinade instead for extra moisture.
How Long Does Halibut Last in the Fridge?
Fresh halibut keeps for 2-3 days max when properly stored in the coldest part of the fridge. Any longer and the quality deteriorates.
Can You Grill Frozen Halibut?
It’s best not to grill halibut straight from frozen. Thaw it first in the refrigerator overnight before seasoning and tossing on the barbecue.
What Temperature Should You Cook Halibut To?
Cook halibut to an internal temperature of at least 145°F. This ensures any pathogens are killed while still retaining moisture.
Is Halibut Fishy Tasting?
High quality, fresh halibut has a very mild, sweet flavor. Fishy or ammonia odors mean the halibut is past its prime.
What is the Best Side for Grilled Halibut?
Some excellent complements to grilled halibut include rice pilaf, grilled asparagus, savory fruit salsa, creamy pasta salad and garlicky skillet potatoes.
Grilled Halibut Tips and Tricks
Finally, here are some extra pointers to ensure halibut grilling success:
- Pat fillets very dry before grilling for better browning
- Oil the hot grates before laying fish down
- Resist the urge to move the fish once laid down
- Use a thin spatula to carefully flip halfway through
- Rotate the fillets a quarter turn partway through grilling for even cooking
- Make shallow diagonal slashes through the skin before grilling to prevent curling
- Clean the grill thoroughly after each use to prevent fish odors from lingering
With the proper selection, preparation, seasoning and grilling method, you can enjoy incredible barbecued halibut all summer long. Just remember to keep the heat high and cook times short for tender, moist fish. Let the grill transform the mild and flaky halibut into something special.
So fire up those barbies, throw on some halibut fillets, and get ready for a delicious backyard feast! Grilled halibut is sure to satisfy even the pickiest seafood lovers at any cookout.
In Conclusion
Halibut grilled over a smoky open flame can be absolutely sublime. Learn the keys to choosing and preparing the fish, seasoning it boldly, and mastering both direct and indirect heat. The rewards are well worth the effort – perfectly cooked halibut boasting crispy skin, moist flaky meat and awesome charred bits.
Backyard entertaining is made easy with this impressive yet easy fish on the menu. Your guests will be wowed by your grilling skills as you serve up melt-in-your-mouth halibut fresh off the barbecue. So embrace your inner grill master and enjoy halibut at its finest all summer long. You got this!