Grilled Halibut
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This Grilled Halibut is the best healthy grilled fish dish ever! The fish is served with avocado strawberry salsa and coconut cauliflower rice, and it’s all garnished with extra cilantro and lime.It’s the perfect healthy summertime dinner! Bonus: It’s Whole30, Low Carb, Paleo and Gluten-Free, too!
Grilled Halibut Recipe
It’s officially grilling weather! As soon as the sun starts shining, you’ll find me on the back deck, grilling up a storm and enjoying being out in the fresh air while I cook.
This Grilled Halibut served with Strawberry Salsa and Coconut Cauliflower Rice is one of my all-time favorite spring and summer dishes! It’s perfectly kid-friendly and absolutely perfect for a fresh, tasty, healthy dinner.
Ever since I shared this recipe on the BBQ Guys blog, it’s been a go-to for our family! That’s because it’s simple, unbelievably delicious and super nourishing.
Halibut is probably my all-time favorite fish to eat! It’s a little pricey even for fish, so I usually only buy it about twice a year when it’s on sale. It’s delicious when pan seared, broiled and, of course, grilled!
Why Grilled Halibut is Worth Making
- Halibut is a delicious white fish with a very mild and delicate in flavor, and it holds up well to really bold flavors.
- Grilling halibut is the best way to cook it. You’ll want to eat this fish all the time!
- The main part of the dish is super simple, but you’re definitely going to want to make the sides, too!
Ingredients
Get your shopping lists ready! The main part of the dish is super simple, but you’re definitely going to want to make the sides, too! Here’s what you need for the fish:
- Halibut fillets: Choose firm, white halibut fillets with a mild aroma and no discoloration for the best flavor and texture.
- Oil: You can use any neutral-tasting oil such as avocado oil or vegetable oil.
- Salt and Pepper: Freshly-cracked black pepper and sea salt are my go-tos!
- Cayenne: I like just a kiss of heat, so I like to include the cayenne, but for my kids, I leave it off. Whatever you like is absolutely perfect.
What to Serve with Grilled Halibut
It’s no secret I love mixing sweet & savory, especially when strawberry season is in full swing! This strawberry avocado salsa is just so good. It has a little spice from jalapeño and creaminess from avocado.
The coconut cauliflower rice is one of the best parts of this recipe. It adds texture and crunch, and perfectly balances out the sweet strawberry guacamole and flakey fish. Coconut cauliflower rice goes great on salads, tacos, and more. You could also serve it over jasmine rice or any other grain you like.
Pairing Tip: Make the salsa all by itself and serve with plantain or tortilla chips!
Substitutions and variations
Substitute chicken breasts if you don't like fish, or substitute any white fish if you don't have halibut on hand (it's so expensive, so I only buy it like twice a year!).
You can also substitute mango for the strawberries, or leave the fruit off completely if you're following a low carb plan or you just prefer it! This pineapple salsa would also be delicious.
If you don't have halibut, you can substitute any other white fish, like cod, grouper or haddock.
Instructions
Before you begin: Make the strawberry salsa. If you're making it more than 20 or 30 minutes in advance, wait until just before serving to cut and add in the avocado. Keep it covered and chilled in the refrigerator until you're ready to serve the rest of the food. Prepare the coconut cauliflower rice, too, or whatever else you are serving with it!
Here's how to make this delicious grilled halibut recipe:
- Prepare the fish. Pat dry the fish with a paper towel, then drizzle each fillet with oil and seasonings, turning to coat. Season simply! A little salt and pepper go a long way without overpowering the fish.
- Grill the fish. Halibut cooks relatively quickly, so you'll only need a few minutes to cook it. If your fillet has skin, start grilling with the skin side down for better structure.
- Cook for about 4-5 minutes per side, or until the internal temperature reaches 130°F-135°F (it will continue to cook off the grill).
- Assemble the dish by plating the cauliflower rice, adding the fish and then spooning the strawberry guacamole over top. Garnish with slices of lime and cilantro.
Tips for Success
This incredible grilled halibut recipe is a fantastic summer dish. To make it extra successful, here are a few solid tips:
- Oil the grates. Lightly oil the grill or brush the fish with oil to create a non-stick surface.
- Use thicker fillets. Halibut is delicate. Thicker cuts (at least 1 inch) hold up better on the grill.
- Allow the fish to rest for a couple of minutes before serving to retain moisture.
FAQ
To keep halibut moist, avoid overcooking by removing it from heat at 130°F (55°C) to 135°F (57°C), as it will continue cooking off the heat. Cooking it with butter, a marinade, or in a foil packet helps retain moisture and prevent drying out.
A fish spatula will help you flip halibut gently without breaking it. If your fillet has skin, start grilling with the skin side down for better structure.
More Grilling Recipes
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Grilled Halibut
Equipment
- Fish Spatula
Ingredients
Grilled Halibut
- 24 ounces halibut fillets 4 fillets
- 3 tablespoons olive oil or avocado oil
- ½ teaspoons salt
- ¼ teaspoons pepper
- pinch cayenne optional
Avocado Strawberry Salsa
- 1 pint strawberries
- 2 avocados
- 2 teaspoons diced red onion
- 1 tablespoon diced jalapeno
- 3-4 tablespoon schopped cilantro
- 1 lime juiced
- ½ teaspoons salt
Coconut Cauliflower Rice
- 1 head cauliflower or 1 bag of frozen cauliflower rice
- ¾ cup dried coconut flakes no sugar added
- ½ teaspoons salt
- 1 tablespoon lime juice
- 1 teaspoons lime zest
Video
Instructions
Make the Strawberry Salsa
- Hull and slice the strawberries and set in a bowl. Stir in the red onion, jalapeño, cilantro, lime, and salt. Cover and set in the fridge until you're just about ready to eat.
- Just before serving, cut the avocados in half, remove the pit, and dice. This keep the avocado from browning while you cook everything else. Stir the avocado into the strawberry mixture and season to taste if necessary.
Make the Coconut Cauliflower Rice
- Wash the cauliflower and cut into bite-sized pieces. In batches, add them to your food processor or blender and pulse until they break down to the consistency of rice.
- Add the coconut flakes alone to the blender and pulse until broken down a bit smaller than grain-sized.
- Add the coconut and cauliflower to a pan and sautee over medium heat until the coconut begins to toast. Stir in the salt, zest, and lime juice.
Grill the Fish
- Preheat your grill to medium, about 400°F (200°C). Pat dry the fish with a paper towel, then drizzle each fillet with oil and seasonings, turning to coat.
- Grill skin-side-down over medium heat for about 3-4 minutes per side, depending on the thickness of the fish, until flakey and cooked through. Don't force-flip the fish until it easily releases from the grill. Serve with strawberry salsa and cauliflower rice.
