20 Delicious Halibut Recipes for Every Occasion

Halibut is a versatile and flavorful fish that can be prepared in countless ways, making it perfect for any meal. Whether you’re grilling, baking, or pan-searing, these 20 mouthwatering recipes will inspire you to get creative in the kitchen. From elegant dishes like Halibut en Papillote with Lemon and Thyme to casual favorites like Halibut Tacos with Fresh Salsa, there’s something here for every occasion.

Looking for a quick weeknight dinner? Try Pan-Seared Halibut with Garlic and Herbs. Hosting a dinner party? Impress your guests with Halibut Risotto with Saffron. Or, if you’re craving comfort food, Halibut Chowder with Creamy Broth is sure to satisfy. No matter your taste, these recipes showcase the delicate yet rich flavor of halibut in delicious and unexpected ways.

Grilled Halibut with Lemon Butter Sauce

Finally, a dish that brings the ocean’s freshness right to your plate with minimal fuss. I remember the first time I tried grilled halibut; its firm texture and mild flavor won me over, especially when paired with a zesty lemon butter sauce. It’s become my go-to for impressing guests or treating myself on a busy weeknight.

Ingredients

• 2 halibut fillets (about 6 oz each), skin on for extra flavor
• 2 tbsp unsalted butter (for a richer sauce, use European-style)
• 1 tbsp olive oil (or any neutral oil)
• 1 lemon, juiced (about 2 tbsp, adjust to taste)
• 1 garlic clove, minced (for a subtle kick)
• Salt and freshly ground black pepper (to season)
• 1 tbsp fresh parsley, chopped (for garnish, optional)

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F) to ensure a good sear without burning.
2. While the grill heats, pat the halibut fillets dry with paper towels; this helps achieve a crispy skin.
3. Brush both sides of the fillets with olive oil and season generously with salt and pepper.
4. Place the fillets skin-side down on the grill. Cook for 4-5 minutes until the skin is crispy and releases easily from the grill.
5. Flip the fillets carefully and cook for another 3-4 minutes until the fish flakes easily with a fork.
6. Meanwhile, in a small saucepan over low heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant.
7. Remove the saucepan from heat and stir in the lemon juice. Season with a pinch of salt and pepper.
8. Once the halibut is cooked, transfer it to plates. Drizzle the lemon butter sauce over the top and garnish with chopped parsley if desired.

Zesty and rich, this grilled halibut with lemon butter sauce is a perfect balance of flavors. The crispy skin contrasts beautifully with the tender flesh, and the sauce adds a bright, buttery finish. Serve it alongside a crisp salad or roasted vegetables for a complete meal that feels both indulgent and light.

Pan-Seared Halibut with Garlic and Herbs

Yesterday, I found myself staring at a beautiful piece of halibut at the market, and I knew it was destined for a simple yet elegant dinner. There’s something about pan-searing fish that feels both luxurious and utterly doable on a weeknight.

Ingredients

• 1 lb halibut fillet, skin-on or skinless (skin adds crispiness)
• 2 tbsp olive oil (or any neutral oil)
• 3 garlic cloves, minced (fresh is best for flavor)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 tbsp fresh parsley, chopped (for garnish)
• Salt and pepper (adjust to taste)
• 1 tbsp unsalted butter (for richness)

Instructions

1. Pat the halibut fillet dry with paper towels to ensure a good sear.
2. Season both sides of the halibut generously with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
4. Place the halibut in the skillet, skin-side down if using skin-on, and press lightly to ensure even contact with the pan.
5. Cook undisturbed for 4-5 minutes, until the edges are golden and the fish releases easily from the pan.
6. Flip the halibut carefully and add minced garlic, thyme, and butter to the skillet.
7. Continue cooking for another 3-4 minutes, basting the fish with the melted butter and herb mixture.
8. Remove from heat when the halibut is opaque and flakes easily with a fork, about 145°F internally.
9. Sprinkle with fresh parsley before serving.

With its crispy exterior and tender, flaky interior, this halibut is a dream. The garlic and herbs create a fragrant sauce that’s perfect for drizzling over a side of roasted vegetables or a light salad.

Baked Halibut with Parmesan Crust

Remember the first time I tried halibut? It was at a tiny seaside restaurant, and the flaky, tender fish with a crispy top had me hooked. Now, I make this Baked Halibut with Parmesan Crust at home, and it’s become a family favorite—simple enough for weeknights but fancy for guests.

Ingredients

• 1.5 lbs halibut fillets (skinless, for even cooking)
• 1/2 cup grated Parmesan cheese (freshly grated melts better)
• 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
• 1 tbsp lemon juice (freshly squeezed for the brightest flavor)
• 1 tsp Dijon mustard (adds a nice tang)
• 1/2 tsp garlic powder (or minced fresh garlic for more punch)
• 1/4 tsp paprika (smoked paprika adds depth)
• Salt and black pepper (to taste, but don’t skip)
• 2 tbsp unsalted butter, melted (for that golden crust)
• 2 tbsp chopped fresh parsley (for garnish, optional but pretty)

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pat the halibut fillets dry with paper towels to ensure the topping sticks well.
3. In a small bowl, mix together the Parmesan, mayonnaise, lemon juice, Dijon mustard, garlic powder, paprika, salt, and black pepper until well combined.
4. Spread the Parmesan mixture evenly over the top of each halibut fillet, covering them completely.
5. Drizzle the melted butter over the coated fillets to help the crust get golden and crispy.
6. Bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork and the topping is bubbly and slightly browned.
7. Garnish with chopped fresh parsley before serving for a fresh, colorful touch.

You’ll love how the Parmesan crust turns golden and crispy, while the halibut stays moist and tender underneath. Serve it with a side of roasted vegetables or a light salad for a complete meal that’s sure to impress.

Halibut Tacos with Fresh Salsa

Nothing beats the freshness of halibut tacos on a warm summer day, especially when topped with a vibrant homemade salsa. I remember the first time I tried making these at home; the combination of flaky fish and zesty salsa was a game-changer for my taco nights.

Ingredients

• 1 lb halibut fillets, skin removed (thaw if frozen)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 8 small corn tortillas
• 1 cup diced tomatoes (ripe ones work best)
• 1/2 cup diced red onion
• 1 jalapeño, seeded and minced (adjust to taste)
• 1/4 cup chopped cilantro
• 2 tbsp lime juice (freshly squeezed for the best flavor)

Instructions

1. Preheat your grill or skillet to medium-high heat (about 375°F).
2. In a small bowl, mix the salt, cumin, and smoked paprika. Rub this mixture evenly over the halibut fillets.
3. Drizzle the olive oil over the fillets to prevent sticking. Grill or pan-sear the halibut for 4-5 minutes per side, until the fish flakes easily with a fork.
4. While the fish cooks, combine the diced tomatoes, red onion, jalapeño, cilantro, and lime juice in a bowl to make the salsa. Let it sit to meld the flavors.
5. Warm the corn tortillas on the grill or in a dry skillet for about 30 seconds per side, until they’re pliable and slightly charred.
6. Flake the cooked halibut into large pieces. Assemble the tacos by placing the fish on the tortillas and topping with the fresh salsa.

Biting into these tacos, you’ll love the contrast between the tender, spiced halibut and the crisp, tangy salsa. For an extra kick, serve with a side of creamy avocado slices or a drizzle of hot sauce.

Halibut Chowder with Creamy Broth

Warm, comforting, and brimming with flavor, this Halibut Chowder with Creamy Broth is my go-to dish when I need something that feels like a hug in a bowl. I remember the first time I made it; the kitchen was filled with such an inviting aroma that my family couldn’t wait to dig in.

Ingredients

• 1 lb halibut fillets, cut into 1-inch pieces (fresh or thawed if frozen)
• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced (more if you love garlic)
• 2 cups potatoes, diced (Yukon Golds are my favorite for their creaminess)
• 1 cup corn kernels (fresh, frozen, or canned—all work great)
• 4 cups fish or vegetable broth (homemade adds extra love)
• 1 cup heavy cream (half-and-half for a lighter option)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground is best)
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, melt the butter over medium heat until foamy.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the diced potatoes and corn to the pot, stirring to combine with the onions and garlic.
5. Pour in the fish or vegetable broth, bring to a boil, then reduce heat to simmer until potatoes are tender, about 15 minutes.
6. Gently add the halibut pieces to the pot, simmering until the fish is cooked through and flakes easily with a fork, about 5-7 minutes.
7. Reduce heat to low, stir in the heavy cream, salt, and pepper, heating through but not boiling to avoid curdling.
8. Ladle the chowder into bowls, garnish with fresh parsley, and serve immediately.

Now, this chowder is luxuriously creamy with tender chunks of halibut and potatoes in every bite. Try serving it with a crusty bread for dipping, and watch how quickly it disappears!

Halibut Ceviche with Lime and Cilantro

Perfect for those warm summer evenings when you’re craving something light yet bursting with flavor, this Halibut Ceviche with Lime and Cilantro is a dish I stumbled upon during a beach trip last year. It’s since become my go-to for impressing guests or treating myself to a quick, refreshing meal.

Ingredients

• 1 lb fresh halibut, diced into 1/2-inch pieces (ensure it’s sushi-grade for safety)
• 1/2 cup freshly squeezed lime juice (about 4-5 limes, adjust for acidity preference)
• 1/4 cup finely chopped red onion (soak in cold water for 10 minutes to mellow the sharpness)
• 1/4 cup chopped cilantro (stems removed for a more refined texture)
• 1 jalapeño, seeded and finely diced (leave seeds in for extra heat)
• 1 avocado, diced (add right before serving to prevent browning)
• 1 tsp sea salt (adjust to taste)
• Tortilla chips or tostadas for serving (optional, but highly recommended for crunch)

Instructions

1. In a large glass bowl, combine the diced halibut and lime juice, ensuring the fish is fully submerged. Cover and refrigerate for 20 minutes, stirring once halfway through. The fish should turn opaque when ready.
2. Drain the red onion from its soaking water and pat dry with a paper towel to remove excess moisture.
3. Gently fold the red onion, cilantro, and jalapeño into the marinated halibut. Season with sea salt, mixing carefully to avoid breaking the fish pieces.
4. Cover and let the ceviche sit in the refrigerator for an additional 10 minutes to allow the flavors to meld.
5. Right before serving, gently mix in the diced avocado to maintain its texture and color.
6. Serve chilled with tortilla chips or tostadas for a delightful contrast in textures.

Great for a light lunch or as an appetizer, this ceviche boasts a perfect balance of tangy lime and fresh cilantro, with the creamy avocado adding a luxurious finish. Try serving it in martini glasses for an elegant presentation that’s sure to wow.

Halibut Steaks with Mango Salsa

This summer, I’ve been on a mission to find the perfect balance between light, refreshing meals and satisfying, flavorful dishes. That’s when I stumbled upon the magic of halibut steaks paired with a vibrant mango salsa. It’s a combo that screams summer on a plate, and I’m here to share how you can whip it up in your own kitchen.

Ingredients

• 2 halibut steaks (about 6 oz each), skin on or off based on preference
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1 ripe mango, diced (about 1 cup)
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and minced (adjust to taste for heat)
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced (about 2 tbsp)
• 1/4 tsp salt (adjust to taste)

Instructions

1. Preheat your grill or skillet to medium-high heat (about 375°F). If using a grill, lightly oil the grates to prevent sticking.
2. While the grill heats, pat the halibut steaks dry with paper towels. This ensures a nice sear. Brush both sides with olive oil and season with salt and pepper.
3. Place the halibut on the grill or skillet. Cook for 4-5 minutes on the first side, until you see the edges start to turn opaque.
4. Carefully flip the steaks and cook for another 3-4 minutes on the second side. The fish is done when it flakes easily with a fork.
5. While the fish cooks, make the salsa. In a medium bowl, combine the diced mango, red onion, jalapeño, cilantro, lime juice, and salt. Stir gently to mix.
6. Once the halibut is cooked, remove it from the heat and let it rest for a minute. This helps the juices redistribute.
7. Serve the halibut steaks topped with a generous spoonful of mango salsa.

Perfectly grilled halibut steaks with a fresh mango salsa offer a delightful contrast of textures—the firm, flaky fish against the juicy, chunky salsa. For an extra pop of color and flavor, serve alongside a simple arugula salad dressed with lime vinaigrette.

Halibut Kebabs with Vegetables

Finally, a dish that brings the ocean’s freshness right to your backyard grill! I remember the first time I tried halibut kebabs; it was at a friend’s summer party, and the combination of tender fish and crisp vegetables hooked me instantly. Now, it’s my go-to recipe for impressing guests or enjoying a quiet dinner under the stars.

Ingredients

• 1.5 lbs halibut, cut into 1-inch cubes (make sure they’re even for uniform cooking)
• 2 bell peppers, any color, cut into 1-inch pieces (I love using red and yellow for a pop of color)
• 1 red onion, cut into 1-inch pieces (soak in cold water for 10 minutes to mellow the sharpness)
• 3 tbsp olive oil (or any neutral oil)
• 2 tbsp lemon juice (freshly squeezed tastes best)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp smoked paprika (this adds a lovely depth)
• Salt and pepper to taste (I start with 1/2 tsp salt and 1/4 tsp pepper)
• 8 skewers, soaked in water for 30 minutes if wooden (prevents burning)

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F. A well-heated grill ensures those beautiful grill marks.
2. In a large bowl, whisk together olive oil, lemon juice, garlic powder, smoked paprika, salt, and pepper. This marinade is simple but packs a punch.
3. Add halibut cubes, bell peppers, and red onion to the bowl. Gently toss to coat everything evenly. Let it sit for 10 minutes; this short marination time is enough to infuse flavors without over-marinating the fish.
4. Thread the marinated halibut and vegetables onto the skewers, alternating between fish and vegetables. Leaving a little space between pieces helps them cook evenly.
5. Place the kebabs on the grill. Cook for 3-4 minutes per side, turning once, until the halibut is opaque and flakes easily with a fork. Be gentle when turning to keep the fish intact.
6. Remove from the grill and let rest for 2 minutes. This allows the juices to redistribute, making every bite succulent.

Mouthwatering doesn’t even begin to describe these kebabs. The halibut stays moist and flaky, while the vegetables get a slight char that’s downright addictive. Serve them over a bed of quinoa or with a side of tzatziki for a meal that’s as nutritious as it is delicious.

Halibut Piccata with Capers and White Wine

Delightfully light yet packed with flavor, this Halibut Piccata with Capers and White Wine is a dish that never fails to impress at my dinner table. I remember the first time I tried it at a small seaside restaurant; the tangy capers and rich white wine sauce perfectly complemented the tender halibut, and I’ve been hooked ever since.

Ingredients

• 4 halibut fillets (about 6 oz each), skin removed
• 1/2 cup all-purpose flour (for dredging, helps achieve a golden crust)
• 3 tbsp unsalted butter (divided, for richness and flavor)
• 2 tbsp olive oil (or any neutral oil, for frying)
• 1/2 cup dry white wine (like Sauvignon Blanc, adds acidity)
• 1/4 cup fresh lemon juice (about 2 lemons, adjust to taste)
• 1/4 cup capers, drained (for that signature piccata tang)
• 1/2 cup chicken stock (or vegetable stock, for depth)
• 2 tbsp chopped fresh parsley (for garnish and freshness)
• Salt and freshly ground black pepper (to season the fish)

Instructions

1. Season both sides of the halibut fillets with salt and pepper.
2. Dredge each fillet in flour, shaking off any excess to ensure a light coating.
3. Heat 2 tbsp of butter and olive oil in a large skillet over medium-high heat until the butter is melted and the mixture is hot.
4. Add the halibut fillets to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove the fillets from the skillet and set aside on a warm plate.
5. In the same skillet, add the white wine, lemon juice, and capers. Bring to a simmer, scraping up any browned bits from the bottom of the pan for extra flavor.
6. Add the chicken stock and let the sauce reduce by half, about 3-4 minutes, stirring occasionally.
7. Whisk in the remaining 1 tbsp of butter until the sauce is slightly thickened and glossy.
8. Return the halibut fillets to the skillet, spooning the sauce over them, and heat for 1 minute to warm through.
9. Sprinkle with chopped parsley before serving.

Outstanding in its simplicity, this dish boasts a perfect balance of tangy, buttery, and briny flavors, with the halibut remaining moist and flaky. Serve it over a bed of creamy mashed potatoes or alongside crisp green beans for a meal that feels both elegant and comforting.

Halibut en Papillote with Lemon and Thyme

Back when I first stumbled upon the method of cooking en papillote, I was skeptical. How could wrapping food in parchment paper make such a difference? But let me tell you, the first time I tried it with halibut, I was blown away by the simplicity and the explosion of flavors.

Ingredients

• 2 halibut fillets (about 6 oz each), skin removed
• 1 lemon, thinly sliced (seeds removed for a smoother eating experience)
• 4 sprigs of fresh thyme (or 1 tsp dried thyme if fresh isn’t available)
• 2 tbsp olive oil (or any neutral oil you prefer)
• Salt and freshly ground black pepper (adjust to taste)
• 1/4 cup white wine (optional, for added depth of flavor)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures a perfectly cooked fish without drying it out.
2. Cut two large pieces of parchment paper, about 12×16 inches each. Fold each in half to crease, then unfold.
3. Place a halibut fillet on one side of each parchment paper. Drizzle each with 1 tbsp of olive oil, ensuring the fish is lightly coated.
4. Season each fillet with salt and pepper to taste. Remember, seasoning is key to enhancing the natural flavors of the halibut.
5. Arrange 2-3 lemon slices on top of each fillet, followed by 2 sprigs of thyme. If using white wine, pour 2 tbsp over each fillet now.
6. Fold the parchment paper over the fish, starting at one corner, and crimp the edges tightly to seal. This creates a steam pocket that cooks the fish evenly.
7. Place the packets on a baking sheet and bake for 12-15 minutes. The fish is done when it flakes easily with a fork.
8. Carefully open the packets (watch out for the steam!) and serve immediately.

Out of the oven, the halibut is tender and moist, infused with the bright flavors of lemon and thyme. Serve it straight from the parchment for a dramatic presentation, or plate it with a side of roasted vegetables for a complete meal.

Halibut Curry with Coconut Milk

Over the years, I’ve come to realize that the secret to a memorable halibut curry lies in the balance of spices and the creaminess of coconut milk. It’s a dish that reminds me of a cozy dinner with friends, where the conversation flows as freely as the wine.

Ingredients

• 1 lb halibut fillets, cut into chunks (fresh or thawed if frozen)
• 1 can (13.5 oz) coconut milk (full fat for creamier texture)
• 2 tbsp curry powder (adjust to taste)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 onion, finely chopped (yellow or white for sweetness)
• 2 garlic cloves, minced (fresh is best)
• 1 tbsp ginger, grated (peel first to avoid bitterness)
• 1 cup chicken or vegetable broth (low sodium preferred)
• 1 lime, juiced (about 2 tbsp, adjust to taste)
• Salt to taste (start with 1/2 tsp)
• Fresh cilantro for garnish (optional but recommended)

Instructions

1. Heat the vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the chopped onion, sautéing until translucent, about 5 minutes. Stir occasionally to prevent burning.
3. Mix in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Sprinkle the curry powder over the onion mixture, stirring well to coat and toast the spices, about 30 seconds.
5. Pour in the coconut milk and broth, bringing the mixture to a gentle simmer. Let it cook for 5 minutes to meld the flavors.
6. Gently add the halibut chunks to the skillet, ensuring they’re submerged in the liquid. Simmer for 6-8 minutes, or until the fish is opaque and flakes easily with a fork.
7. Stir in the lime juice and salt, adjusting the seasoning to your preference.
8. Remove from heat and garnish with fresh cilantro before serving.

Serve this halibut curry over a bed of steamed jasmine rice or with warm naan bread to soak up the delicious sauce. The fish should be tender and flaky, with a sauce that’s rich and aromatic, thanks to the coconut milk and spices. For an extra kick, a sprinkle of red pepper flakes can add just the right amount of heat.

Halibut Salad with Avocado and Arugula

On a bright summer day like today, there’s nothing I crave more than a light, refreshing meal that doesn’t skimp on flavor. That’s why I’m sharing my go-to halibut salad recipe, perfect for those days when you want something nutritious yet utterly satisfying.

Ingredients

• 1 lb halibut fillet, skin removed (for a quicker cook time)
• 2 tbsp olive oil (or any neutral oil)
• 1 ripe avocado, sliced (add a squeeze of lemon to prevent browning)
• 2 cups arugula (baby arugula works best for tenderness)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp lemon juice (for a bright finish)

Instructions

1. Preheat your skillet over medium heat and add 1 tbsp olive oil to coat the bottom evenly.
2. Season the halibut fillet with 1/4 tsp salt and 1/8 tsp black pepper on both sides.
3. Place the halibut in the skillet and cook for 4 minutes on the first side, then flip and cook for another 3-4 minutes until the fish flakes easily with a fork.
4. While the halibut cooks, toss the arugula with the remaining olive oil, lemon juice, and the rest of the salt and pepper in a large bowl.
5. Divide the arugula between two plates, top with slices of avocado, and then place the cooked halibut on top.
6. Drizzle any remaining lemon juice from the bowl over the halibut for extra flavor.

Zesty and fresh, this halibut salad is a symphony of textures, from the creamy avocado to the peppery arugula and the flaky fish. Serve it with a slice of crusty bread to soak up all the delicious juices, or enjoy it as is for a low-carb delight.

Halibut Risotto with Saffron

Just last weekend, I found myself staring at a beautiful piece of halibut at the market, and I knew it was destined for something special. That’s how this Halibut Risotto with Saffron came to life—a dish that’s as luxurious as it is comforting, perfect for those evenings when you want to treat yourself without spending hours in the kitchen.

Ingredients

• 1 cup Arborio rice (don’t substitute with regular rice)
• 4 cups chicken stock (keep warm on the stove)
• 1 lb halibut fillet, skin removed and cut into chunks
• 1 pinch saffron threads (soak in 2 tbsp warm water for 10 minutes)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup dry white wine (or substitute with more stock)
• 2 tbsp olive oil (or any neutral oil)
• 1/4 cup grated Parmesan cheese (plus more for serving)
• 2 tbsp unsalted butter
• Salt and pepper (adjust to taste)
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
2. Stir in the Arborio rice, toasting it slightly until the edges become translucent, about 2 minutes.
3. Pour in the white wine, stirring constantly until fully absorbed.
4. Begin adding the warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
5. After about 15 minutes, when the rice is halfway cooked, gently fold in the halibut chunks and the saffron with its soaking liquid.
6. Continue adding stock and stirring until the rice is al dente and the halibut is cooked through, about 10 more minutes.
7. Remove from heat. Stir in the Parmesan cheese and butter until creamy. Season with salt and pepper to taste.
8. Garnish with fresh parsley and serve immediately with extra Parmesan on the side.

Heavenly creamy with a slight bite from the al dente rice, this risotto is a symphony of flavors with the delicate halibut and aromatic saffron. Try serving it with a crisp green salad to cut through the richness for a perfect meal.

Halibut Burgers with Spicy Mayo

Guess what I stumbled upon during my last coastal getaway? A halibut burger that was so good, I had to recreate it at home. Now, it’s a staple in my summer recipe rotation, and I’m thrilled to share my version with you.

Ingredients

• 1 lb halibut fillets, skin removed (fresh or thawed if frozen)
• 1/2 cup panko breadcrumbs (for that perfect crunch)
• 1 large egg, lightly beaten (binds everything together)
• 2 tbsp mayonnaise (or Greek yogurt for a lighter option)
• 1 tbsp sriracha sauce (adjust to taste for heat)
• 1 tsp lemon zest (brightens up the flavor)
• 1/2 tsp salt (enhances the natural taste of the halibut)
• 2 tbsp olive oil (or any neutral oil for frying)
• 4 burger buns, lightly toasted (for serving)

Instructions

1. In a medium bowl, combine the halibut, panko, egg, mayonnaise, sriracha, lemon zest, and salt. Mix gently until just combined; overmixing can make the burgers tough.
2. Divide the mixture into 4 equal portions and shape each into a patty about 1 inch thick. Pro tip: Wet your hands to prevent sticking.
3. Heat olive oil in a large skillet over medium heat until shimmering. Carefully add the patties and cook for 4-5 minutes per side, or until golden brown and cooked through.
4. While the burgers cook, mix 1/4 cup mayonnaise with 1 tbsp sriracha in a small bowl for the spicy mayo. Adjust the sriracha to your preferred level of spiciness.
5. Serve the halibut burgers on toasted buns, slathered with spicy mayo. Add lettuce, tomato, or avocado slices for extra freshness and crunch.

Light and flaky with a kick from the spicy mayo, these halibut burgers are a delightful twist on the classic. Try serving them with a side of sweet potato fries or a crisp salad for a complete meal that screams summer.

Halibut Pasta with Cherry Tomatoes

Wondering what to make for dinner that feels both luxurious and utterly simple? I stumbled upon this halibut pasta with cherry tomatoes during a lazy summer evening when the fridge was nearly empty, and it’s been a staple ever since. The combination of flaky fish and sweet tomatoes is a match made in heaven, especially when tossed with al dente pasta.

Ingredients

• 1 lb halibut fillet, skin removed (or any firm white fish)
• 2 cups cherry tomatoes, halved (they burst beautifully when cooked)
• 8 oz pasta (I prefer linguine, but any long pasta works)
• 3 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• 1/4 tsp red pepper flakes (for a subtle heat)
• Salt, to taste (start with 1/2 tsp)
• 1/4 cup fresh basil, chopped (adds a fresh finish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Cook pasta according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add halibut fillet, seasoning with salt. Cook for 3-4 minutes per side, until golden and flaky. Remove fish and set aside.
3. In the same skillet, add minced garlic and red pepper flakes. Sauté for 30 seconds until fragrant.
4. Add cherry tomatoes to the skillet. Cook for 2-3 minutes, until they start to soften and release their juices.
5. Flake the cooked halibut into large pieces and add back to the skillet with the tomatoes. Gently stir to combine.
6. Add drained pasta to the skillet, tossing with the fish and tomatoes. If needed, add reserved pasta water a little at a time to loosen the sauce.
7. Finish by stirring in chopped basil and adjust seasoning with salt if necessary.

Just like that, you’ve got a dish where the halibut is perfectly tender, the tomatoes add a sweet acidity, and the pasta brings it all together. Serve it with a sprinkle of extra basil and a drizzle of olive oil for that restaurant-quality finish at home.

Halibut Stir-Fry with Ginger and Soy Sauce

Diving into the world of seafood stir-fries, I stumbled upon a gem that’s become a weeknight favorite in my household. There’s something about the delicate flavor of halibut paired with the boldness of ginger and soy sauce that just works. Let me share how I bring this dish to life, with a few personal twists along the way.

Ingredients

• 1 lb halibut fillets, cut into 1-inch pieces (fresh or thawed if frozen)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tbsp fresh ginger, minced (more if you love ginger)
• 2 cloves garlic, minced
• 1/4 cup soy sauce (low sodium works too)
• 1 tbsp honey (adjust to taste)
• 1/2 cup green onions, sliced (save some for garnish)
• 1 red bell pepper, sliced (adds a sweet crunch)
• 1 cup snap peas, trimmed (for a fresh pop)

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add the halibut pieces to the skillet, ensuring they’re not overcrowded. Cook for 2-3 minutes per side until lightly golden. Tip: Don’t stir too much to let the fish sear properly.
3. Remove the halibut from the skillet and set aside on a plate. Tip: Cover loosely with foil to keep warm.
4. In the same skillet, add the minced ginger and garlic. Stir for about 30 seconds until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
5. Add the sliced bell pepper and snap peas to the skillet. Stir-fry for 2-3 minutes until they start to soften but remain crisp.
6. Return the halibut to the skillet. Pour in the soy sauce and honey, stirring gently to coat everything evenly. Cook for another 1-2 minutes to let the flavors meld.
7. Garnish with the remaining green onions before serving.

The halibut turns out tender and flaky, perfectly complemented by the crisp vegetables and the rich, savory-sweet sauce. I love serving this over a bed of steamed jasmine rice or even zucchini noodles for a lighter option.

Halibut Soup with Fennel and Leeks

Halibut soup with fennel and leeks is one of those dishes that feels like a warm hug on a chilly evening. I stumbled upon this recipe during a trip to the Pacific Northwest, where the halibut is as fresh as it gets, and the combination with fennel and leeks just blew me away.

Ingredients

• 1 lb halibut fillet, cut into 1-inch pieces (skinless for easier eating)
• 2 tbsp olive oil (or any neutral oil)
• 1 large fennel bulb, thinly sliced (fronds reserved for garnish)
• 2 leeks, white and light green parts only, sliced (wash well to remove grit)
• 4 cups fish or vegetable stock (homemade preferred for depth of flavor)
• 1 cup heavy cream (or half-and-half for a lighter version)
• Salt and freshly ground black pepper (adjust to taste)
• 1 tbsp fresh lemon juice (brightens the soup)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add sliced fennel and leeks, sautéing until soft and translucent, about 5 minutes. Tip: Don’t rush this step; caramelizing the veggies slightly adds depth.
3. Pour in the stock, bring to a simmer, and cook for 10 minutes to meld flavors.
4. Gently add halibut pieces, simmering until just cooked through, about 4 minutes. Tip: Overcooking the halibut will make it tough.
5. Stir in heavy cream and lemon juice, then season with salt and pepper. Tip: Taste as you go to balance the creaminess and acidity.
6. Remove from heat and let sit for 2 minutes to thicken slightly.

Perfectly balanced, this soup boasts a creamy texture with the sweet anise flavor of fennel and the mild oniony taste of leeks. Serve it with a sprinkle of fennel fronds and crusty bread for dipping, and you’ve got a meal that’s both elegant and comforting.

Halibut Quiche with Spinach and Cheese

Craving something savory yet light for brunch? I recently stumbled upon this halibut quiche recipe during a weekend getaway by the coast, and it’s been a game-changer for my Sunday meals. The combination of flaky halibut, fresh spinach, and melty cheese wrapped in a buttery crust is simply irresistible.

Ingredients

• 1 pre-made pie crust (or homemade if you’re feeling ambitious)
• 1 cup halibut, cooked and flaked (fresh or frozen works, just ensure it’s thawed)
• 1 cup fresh spinach, roughly chopped (packed tightly for more greens)
• 1/2 cup shredded cheese (I prefer a mix of cheddar and mozzarella for extra gooeyness)
• 3 large eggs
• 1 cup heavy cream (half-and-half can be a lighter alternative)
• 1/2 tsp salt (adjust based on the saltiness of your cheese)
• 1/4 tsp black pepper (freshly ground for the best flavor)
• 1 tbsp olive oil (or any neutral oil for sautéing)

Instructions

1. Preheat your oven to 375°F (190°C) and place the pie crust in a 9-inch pie dish, trimming edges if necessary.
2. In a skillet over medium heat, warm the olive oil and sauté the spinach until just wilted, about 2 minutes. Remove from heat and let cool slightly.
3. In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
4. Layer the flaked halibut, sautéed spinach, and shredded cheese evenly over the pie crust.
5. Pour the egg mixture over the filling, ensuring it’s evenly distributed.
6. Bake for 35-40 minutes, or until the center is set and the top is golden brown. A knife inserted should come out clean.
7. Let the quiche cool for 10 minutes before slicing to allow the filling to set properly.

The quiche emerges from the oven with a golden, flaky crust and a custardy interior that’s packed with flavor. Serve it warm with a side of arugula salad for a complete meal, or enjoy a slice cold the next day—it’s just as delicious.

Halibut Sushi Rolls with Wasabi

Delving into the world of homemade sushi has been a game-changer for my weeknight dinners, and these Halibut Sushi Rolls with Wasabi are a testament to that. There’s something incredibly satisfying about rolling your own sushi, especially when it’s as flavorful and fresh as this.

Ingredients

• 1 cup sushi rice (rinsed until the water runs clear)
• 1 1/4 cups water (for perfectly fluffy rice)
• 2 tbsp rice vinegar (or adjust to taste)
• 1 tbsp sugar (balances the vinegar’s acidity)
• 1/2 tsp salt (enhances all the flavors)
• 4 sheets nori (seaweed, for rolling)
• 8 oz fresh halibut (sashimi-grade, thinly sliced)
• 1 tbsp wasabi paste (or to taste, for that signature kick)
• 1/2 cucumber (julienned, for crunch)
• 1 avocado (sliced, for creaminess)
• Soy sauce (for serving, opt for low-sodium if preferred)

Instructions

1. Combine the sushi rice and water in a rice cooker or pot. Cook according to your rice cooker’s settings or bring to a boil, then simmer covered for 20 minutes on low heat.
2. While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this into the cooked rice with a wooden spoon to season it without mashing the grains.
3. Lay a nori sheet on a bamboo mat. With wet hands, spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
4. Arrange halibut slices, cucumber, and avocado in a line along the bottom edge of the rice-covered nori. Dab a bit of wasabi paste along the fish for heat.
5. Roll the sushi tightly from the bottom, using the bamboo mat to help. Moisten the top border with water to seal the roll.
6. Repeat with remaining ingredients. Slice each roll into 8 pieces with a sharp, wet knife for clean cuts.

The combination of the tender halibut, creamy avocado, and crisp cucumber wrapped in seasoned rice is nothing short of divine. Serve these rolls with extra wasabi and soy sauce on the side for dipping, and watch them disappear before your eyes.

Halibut Pie with Mashed Potato Topping

Yesterday, I stumbled upon a recipe that reminded me of my grandmother’s kitchen—a place where comfort and creativity always simmered together. This Halibut Pie with Mashed Potato Topping is my modern twist on her classic, blending flaky fish with creamy potatoes for a dish that’s both hearty and elegant.

Ingredients

• 1 lb halibut fillet, skin removed (or any firm white fish)
• 2 cups mashed potatoes (leftover works great!)
• 1/2 cup heavy cream (for extra creamy potatoes)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup grated Parmesan cheese (for a golden crust)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a skillet over medium heat, warm the olive oil and gently cook the halibut fillet for 3-4 minutes per side, just until it starts to flake. Tip: Don’t overcook; it’ll bake more in the oven.
3. Transfer the cooked halibut to a pie dish, breaking it into large chunks with a fork.
4. In a bowl, mix the mashed potatoes with heavy cream, salt, and pepper until smooth. Tip: Warm the cream slightly for easier mixing.
5. Spread the mashed potato mixture over the halibut in the pie dish, smoothing the top with a spatula.
6. Sprinkle the grated Parmesan cheese evenly over the mashed potatoes for a crispy, flavorful topping.
7. Bake in the preheated oven for 20-25 minutes, or until the top is golden and the edges are bubbly. Tip: Broil for the last 2 minutes for extra browning.

Mmm, the first bite reveals layers of flavor—tender halibut nestled under a cloud of creamy, cheesy potatoes. Serve it with a crisp green salad to cut through the richness, or enjoy it as is for the ultimate comfort food experience.

Conclusion

With 20 mouthwatering halibut recipes for any occasion, there’s something here for every home cook to love! Whether you’re grilling, baking, or pan-searing, these dishes are sure to impress. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these delicious meals too. Happy cooking!