Crispy Grilled Whole Halibut: A Simple, Flavorful Delight
Nutritional value per serving
Calories350kcal
Carbs2gram
Fat10gram
Protein45gram
Ingredients
- Whole halibut, cleaned and scaled (ask your fishmonger to prepare it for grilling)1.5 kg
- Olive oil (use extra virgin for best flavor)3 tbsp
- Sea salt (preferably coarse)2 tsp
- Freshly ground black pepper1 tsp
- Lemon, sliced (for serving and grilling)1 piece
- Fresh herbs (such as dill, parsley, or thyme) for stuffing and garnisha small bunch n/a
This recipe guides you through preparing and grilling a whole halibut to achieve crispy skin and tender, flavorful meat. It's great for anyone wanting to try grilling seafood whole, impressing friends or family with minimal effort. The total cost of ingredients is approximately $20 (about €18, £15, ₹1600), and the dish serves 4 people with around 350 kcal per serving. This recipe is medium difficulty and takes about 15 minutes for preparation and 20 minutes for cooking, totaling 35 minutes. It's suitable for pescatarian diets and gluten-free if served with suitable sides.
Preparation instructions
Prepare the grill
1Preheat your grill to medium-high heat (about 400°F or 200°C). Clean the grates well and lightly oil them with a paper towel dipped in olive oil using tongs. This prevents the fish from sticking and ensures even cooking. This step takes about 10 minutes.
Prepare the halibut
2Pat the fish dry with paper towels to remove excess moisture; this helps achieve crispy skin. Rub the whole fish inside and out with olive oil, then season generously with sea salt and freshly ground black pepper. Stuff the cavity with fresh herbs and a few slices of lemon for added flavor. This takes about 5 minutes.
Grill the halibut
3Place the fish on the grill. Cook with the lid closed to maintain heat. Grill the fish for about 8-10 minutes on the first side, then carefully flip using a large spatula or grilling fish basket. Grill for another 8-10 minutes on the other side. The skin should be crispy and the flesh opaque. Total grilling time is around 16-20 minutes depending on grill and fish size.
Check doneness and food safety
4To ensure the fish is fully cooked and safe, use an instant-read thermometer inserted into the thickest part of the fish. The internal temperature should reach at least 63°C (145°F). The flesh should be opaque and flakes easily with a fork.
Serve and garnish
5Remove the fish from the grill carefully and let it rest for 2-3 minutes. Garnish with fresh herbs and lemon slices. Serve immediately for the best texture and flavor.
Cooking Tips
1If you don't have a large spatula, consider using a fish grill basket for easier flipping and less chance of breaking the fish.
2For added smoky flavor, add soaked wood chips to your charcoal or smoker box on a gas grill.
3Always use separate utensils and cutting boards for raw fish to avoid cross-contamination.
4Make sure to clean your grill grates thoroughly before and after cooking to prevent sticking and to maintain hygiene.
5If halibut is unavailable, other firm white fish such as snapper or sea bass can be used as a substitute with similar cooking times.
Equipment
- Grill (charcoal or gas)
- Instant-read thermometer
- Grill spatula or fish grill basket
- Tongs
- Paper towels
- Knife and cutting board
Shopping List
- [ ] Whole halibut (1.5 kg): approx. $18 - Look for firm, fresh fish with clear eyes and shiny skin.
- [ ] Olive oil (extra virgin): approx. $0.50 for 3 tbsp - Choose a good quality olive oil for flavor.
- [ ] Sea salt (coarse): approx. $0.20 for 2 tsp - Prefer coarse for better seasoning.
- [ ] Freshly ground black pepper: approx. $0.10 for 1 tsp - Freshly ground gives best aroma.
- [ ] Lemon (1 piece): approx. $0.50 - Choose bright and firm lemons.
- [ ] Fresh herbs (dill, parsley, thyme): approx. $1.00 for a small bunch - Use fresh and fragrant herbs.
Total approximate cost: $20.30
FAQ
How do I know when the halibut is fully cooked?
Use an instant-read thermometer to check the thickest part of the fish; it should reach 63°C (145°F). The flesh should be opaque and flake easily with a fork.
Can I use any other fish besides halibut?
Yes, firm white fish like snapper or sea bass are good substitutes with similar grilling times.
How do I prevent the fish from sticking to the grill?
Make sure your grill grates are clean and well-oiled before cooking, and you have patted the fish dry and oiled it as well.
Is it safe to eat the fish skin?
Yes, the skin becomes deliciously crispy when grilled properly and is safe to eat.
What if I don’t have a fish spatula?
You can use a large sturdy spatula, or better yet, a fish grill basket to make flipping easier and safer.