Grilled Halibut Fillet Camping Recipe Is Ready In Mere Minutes! (2024)

FAQs

How do you know when halibut is done on the grill? ›

Flip fish and cook until it can be flaked with a fork and is opaque almost all the way through, or until it registers between 130 and 135°F (54 and 57°C) on an instant-read thermometer inserted in middle of fillet, 3 to 5 minutes more.

To season: Kosher salt, black pepper, smoked paprika, and ground cumin. Halibut fillets: Skin-on or skin-off. Both work, although personally, I love the skin on fish.

Preheat an outdoor grill for medium heat and lightly oil the grate. Stir butter, lemon juice, onion powder, parsley, dill, sugar, salt, and pepper together in a bowl; spread evenly over halibut steaks. Cook on the preheated grill until fish flakes easily with a fork, 5 to 6 minutes per side.

Halibut: I like to use skin-on halibut fillets for this recipe and then remove it when I'm eating because it's easiest that way. If you're not a fan of fish skin, you can opt for skinless fillets. Seasonings: Salt, pepper, dried parsley, and garlic powder add flavor to the fish without overpowering it.

Bake: Bake halibut on baking sheets in the oven at 400 to 450°F until halibut is just opaque and flesh flakes when cut with a fork, about 10 to 15 minutes. Baking halibut with plenty of olive oil, butter, or even in a sauce, will prevent it from drying out.

Per inch of fish, the general rule is to allow 8-10 minutes of grill time. So, if your fish is two inches in thickness, grill each side for about six to eight minutes. But its always a good idea to check the instructions on your recipe.

Before grilling, you'll want to ensure you remove as much moisture as possible from the halibut. Carefully pat the fish dry all over — particularly on the skin — before grilling. Clean and oil your grill grates right before grilling halibut and start the halibut skin-side down.

She recommends just oiling the fish, using olive or grapeseed oil to promote caramelization and prevent sticking. (We tried both methods and found that, if the grill grate is properly cleaned, oiling the fish alone did the trick. But we also found that lightly oiling the grate did not cause any major issues.)

Because this fish will dry out easily, the grilling time on halibut is pretty short. So make sure to keep a close eye on it to avoid overcooking. A 1-inch halibut steak will grill up in about 10 minutes over medium-high heat while thinner cuts and fillets can cook in as little time as 6 minutes.

Do you rinse halibut before cooking? You should gently rinse halibut under cold water before cooking. Pat any excess moisture off each fillet using a paper towel.

How do you cook halibut so it's not tough? ›

Poaching is a cooking method that utilizes gentle, even heat to cook ingredients in a flavorful stock or liquid. When Pacific halibut is cooked gently, it's less likely to become tough. Perfectly poached Pacific halibut will be flaky and moist.

Halibut is so easy to overcook that we recommend monitoring the fillet with a Thermapen while it cooks.

It sits on a pedestal for fish eaters and is sustainably harvested from pristine, glacial-fed waters. However, compared to other types of white fish like haddock, wall eye, blue gill, farmed tilapia, cod, or others, Alaskan halibut can be relatively expensive due to its high quality and small-boat fisherman sourcing.

When you overcook fish, it can become dry, tough, and lack flavor. Overcooked fish loses its natural moisture, which can result in a dry and chewy texture. The proteins in the fish also begin to tighten, which can make the fish tough and rubbery.

Undercooked fish resists flaking and is translucent. If your fish is undercooked, continue heating it until it's done. But remember, fish cooks fast, so be sure to check it often.

Halibut is a firm, white fish that is perfect for grilling or baking. For rare halibut, cook it to an internal temperature of 120°F (49°C). For medium-rare halibut, cook it to 130°F (54°C), and for well-done halibut, cook it to 145°F (63°C).

Because this fish will dry out easily, the grilling time on halibut is pretty short. So make sure to keep a close eye on it to avoid overcooking. A 1-inch halibut steak will grill up in about 10 minutes over medium-high heat while thinner cuts and fillets can cook in as little time as 6 minutes.