Sandra This Bobby Flay Grilled Halibut Recipe is a tender and flaky recipe, which is made with fresh halibut and a lemon dill butter. It’s a restaurant-quality dish, ready in about 20 minutes.
Bobby Flay Grilled Halibut Ingredients
For the Lemon-Dill Butter:
- ¾ cup butter, softened
- 1 tablespoon lemon juice
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons dried parsley
- ¾ teaspoon dried dill weed (Optional)
- ¼ teaspoon white sugar (Optional)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Halibut:
- 4 (1-inch thick) halibut steaks
- 1-2 tablespoons Canola oil
- Kosher salt and freshly ground black pepper
How To Make Bobby Flay Grilled Halibut
- Make the Compound Butter: In a small bowl, combine the ¾ cup of softened butter, 1 tablespoon of lemon juice, 1 ½ teaspoons of onion powder, 1 ½ teaspoons of dried parsley, and the optional dill and sugar. Add the ¼ teaspoon of salt and pepper. Mash with a fork until everything is thoroughly combined.
- Chill the Butter (Optional but Recommended): Scrape the butter mixture onto a piece of plastic wrap or parchment paper. Roll it into a log, twist the ends to seal, and place it in the refrigerator to chill for at least 30 minutes. This makes it easier to slice and melt over the hot fish.
- Preheat the Grill: Preheat your grill to medium-high heat (about 400-450°F). Make sure the grill grates are very clean.
- Prep the Halibut: Pat the 4 halibut steaks completely dry with paper towels. Brush both sides of the fish lightly with canola oil and season generously with kosher salt and freshly ground black pepper.
- Grill the Fish: Place the seasoned halibut steaks on the hot, clean grill grates. Cook for 4-5 minutes per side, flipping only once. The fish is done when it is opaque and flakes easily with a fork.
- Serve: Immediately transfer the hot halibut steaks to plates. Slice a pat of the chilled lemon-dill butter and place it on top of each steak. Let the butter melt down over the fish and serve at once.
Recipe Tips
- How do I keep my halibut from sticking? There are three rules: clean, hot, and oiled. Your grill grates must be scraped clean. Your grill must be preheated (hot). And your fish must be patted dry and brushed with oil. If you do all three, it won’t stick.
- How do I know when halibut is done? Halibut is a lean fish, so it cooks fast and overcooks easily. It’s done when the flesh turns from translucent to opaque and flakes easily when gently pressed with a fork. If you have a thermometer, aim for 130°F to 135°F in the thickest part.
- Can I use fresh herbs instead of dried? Yes! If using fresh, you’ll want to use more. A good rule of thumb is 1 tablespoon of fresh herbs for every 1 teaspoon of dried. So, use about 1 ½ tablespoons of fresh parsley and ¾ tablespoon of fresh dill.
- Can I make this in a pan? Absolutely. Heat a heavy-bottomed (like cast iron) or non-stick skillet over medium-high heat. Add the oiled and seasoned fish and sear for 4-5 minutes per side, just as you would on the grill. Top with the butter in the pan for the last minute or after plating.
What To Serve With Grilled Halibut
This elegant main dish pairs perfectly with simple, fresh sides.
- Grilled Asparagus
- Roasted Baby Potatoes
- A simple green salad with vinaigrette
- Fluffy Quinoa or Rice Pilaf
How To Store Grilled Halibut
Refrigerate: Store leftover cooked halibut in an airtight container in the refrigerator for up to 2 days. Store the compound butter separately in the fridge for up to a week. Reheat: The best way to reheat fish without drying it out is in a 300°F (150°C) oven for 10-12 minutes, or until just warmed through. You can also flake it cold and add it to a salad.
Bobby Flay Grilled Halibut Nutrition Facts
(Per serving, assuming 4 servings)
- Calories: ~390 kcal
- Total Fat: 29g
- Saturated Fat: 15g
- Cholesterol: 130mg
- Sodium: 380mg
- Total Carbohydrate: 1g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 30g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
If you can’t find halibut, any thick, firm white fish will work well. Good substitutes include cod, mahi-mahi, or even swordfish steaks.
No, it’s optional. It doesn’t make the butter sweet, but a tiny pinch can help balance the acidity from the lemon juice and the savory notes from the onion powder.
You likely overcooked it. Halibut is very lean and goes from perfectly cooked to dry and tough in just a minute or two. Watch it closely and pull it from the grill as soon
Try More Recipes:
- Bobby Flay Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese Recipe
- Bobby Flay Grilled Corn Salad with Lime, Red Chili and Cotija Recipe
- Bobby Flay Grilled Rib Eye Steak with Mango Chimichurri Recipe
Bobby Flay Grilled Halibut Recipe
Description
Tender, flaky grilled halibut steaks topped with a rich, savory lemon-dill compound butter that melts perfectly over the hot fish.
Ingredients
Instructions
- In a small bowl, mash together all ingredients for the Lemon-Dill Butter until combined.
- (Optional) Roll the butter into a log in plastic wrap and chill for 30 minutes.
- Preheat a clean grill to medium-high (400-450°F).
- Pat the halibut steaks dry, brush with canola oil, and season with salt and pepper.
- Grill the halibut for 4-5 minutes per side, flipping once.
- Fish is done when it is opaque and flakes easily with a fork.
- Serve immediately, topping each hot steak with a pat of the lemon-dill butter.
Notes
- Pat the fish completely dry to prevent sticking.
- Make sure your grill grates are very clean and hot.
- Do not overcook! Halibut cooks quickly and will become dry.
