Tender & Juicy BBQ Steamed Whole Halibut
Nutritional value per serving
Calories350kcal
Carbs5gram
Fat10gram
Protein45gram
Ingredients
- whole fresh halibut, cleaned and scaled (about 1.5 to 2 kg) - choose a fish with firm flesh and fresh smell1.5-2 kg
- fresh lemon, sliced - select bright and firm lemons1 piece
- fresh dill or parsley for stuffing and garnish - pick vibrant green, aromatic herbs30 g
- garlic cloves, minced - use firm, plump cloves3 pieces
- olive oil - opt for extra virgin for best flavor3 tbsp
- salt - preferably sea salt or kosher salt1.5 tsp
- black pepper, freshly ground1 tsp
- water (for steaming)1.5 liters
This recipe shows you how to steam a whole halibut on your BBQ grill, resulting in a moist, flavorful fish that melts in your mouth. Steaming on the BBQ gently cooks the fish while infusing it with aromatic herbs. The total cost of ingredients is approximately $25 (23€ / 20£ / 2050₹), making it a delicious yet budget-friendly meal. The dish contains roughly 350 calories per serving and is suitable for a pescatarian diet. Preparation complexity is easy to medium, and total cooking time is about 40 minutes including prep. Safety is a priority: ensure the internal temperature of the halibut reaches 63°C (145°F) to guarantee it is fully cooked and safe to eat. Follow hygienic food handling practices to avoid cross-contamination.
Preparation instructions
Prepare the BBQ for steaming
1Fill a large aluminum pan or heatproof tray with about 1.5 liters of water. Place the pan on one side of the BBQ grill and preheat the grill to medium heat (around 180°C or 350°F). The water will create steam to gently cook the fish.
Prepare the halibut
2Rinse the halibut under cold running water and pat dry with paper towels. Make sure it's properly cleaned and scaled. Brush the fish inside and out with olive oil, then season generously with salt and freshly ground black pepper. Stuff the cavity with minced garlic, lemon slices, and dill or parsley.
Set up the steaming surface
3Place a steaming rack or a heatproof grill basket over the pan containing water, ensuring the fish will not touch the water directly. The fish should be suspended above the water to cook by steam.
Steam the halibut
4Place the whole halibut on the steaming rack or basket. Close the BBQ lid and steam the fish for approximately 25-30 minutes. Avoid opening the lid frequently to maintain steam. Plan to start checking after 20 minutes.
Check for doneness
5Using a food thermometer, check the internal temperature of the thickest part of the fish near the backbone. The safe temperature to eat fish is 63°C (145°F). The flesh should be opaque and flake easily with a fork when fully cooked.
Serve and garnish
6Carefully remove the fish from the BBQ. Garnish with additional fresh herbs and lemon slices. Serve immediately while warm for the best flavor and texture.
Cooking Tips
1If you don't have a steaming rack, use a metal colander or even layer slices of lemon or foil balls to keep the fish above the water.
2Avoid cross-contamination by using separate utensils and cutting boards for raw fish and other ingredients.
3For extra flavor, marinate the fish in olive oil, lemon juice, and herbs for 20 minutes before steaming.
4Ensure your food thermometer is properly calibrated to get accurate temperature readings.
Equipment Needed
- BBQ grill with lid
- Large aluminum or heatproof pan
- Steaming rack or heatproof grill basket
- Food thermometer
- Tongs or spatula
- Sharp knife
- Brush for oiling
Shopping List
- [ ] Whole fresh halibut (1.5-2 kg) - $18 (Choose fresh fish with firm flesh, avoid any fish with a strong fishy odor)
- [ ] Fresh lemon (1) - $0.50 (Pick firm lemons with bright yellow skin)
- [ ] Fresh dill or parsley (30 g) - $1.50 (Look for fresh, vibrant green herbs without wilted leaves)
- [ ] Garlic cloves (3) - $0.30 (Select firm bulbs without mold or soft spots)
- [ ] Olive oil (3 tbsp) - $1 (Use extra virgin for best flavor, a small bottle lasts a long time)
- [ ] Salt and black pepper - $1 (Basic pantry staples)
Total approximate cost: $22.30
FAQ
How can I tell if the halibut is fully cooked?
The best way is to use a food thermometer and check that the internal temperature reaches 63°C (145°F). Additionally, the flesh should be opaque and flake easily when gently poked with a fork.
Can I substitute halibut with another fish?
Yes, you can use other firm white fish like cod, sea bass, or snapper. Adjust cooking times slightly based on the size and thickness of the fish.
What if I don’t have a BBQ grill, can I steam the fish on the stove?
Absolutely! You can use a steaming basket or rack in a large pot on your stove with simmering water instead of the BBQ.
How do I avoid the fish sticking to the steaming rack?
Lightly oil the steaming rack or basket before placing the fish. Also, brushing the fish with olive oil helps prevent sticking.
Is it safe to eat halibut if it looks slightly undercooked inside?
No, to ensure food safety it's important the fish reaches an internal temperature of 63°C (145°F). Eating undercooked fish can lead to foodborne illness.