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

Guess what? I’ve got this killer grilled halibut recipe that’s gonna make you feel like a seaside chef without leaving your backyard. It’s all about that flaky fish and a lemon butter sauce that’s so good, you’ll want to drink it.

Ingredients

• 2 halibut fillets (6 oz each)
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter
• 1 garlic clove, minced
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp chopped fresh parsley

Instructions

1. Prep the fish: Pat the halibut fillets dry with paper towels. Brush both sides with olive oil and season with salt and black pepper.
2. Heat the grill: Preheat your grill to medium-high heat (about 400°F). Make sure the grates are clean and lightly oiled to prevent sticking.
3. Grill the halibut: Place the fillets on the grill. Cook for 4-5 minutes on the first side until you see grill marks and the edges start to turn opaque.
4. Flip with care: Gently flip the fillets and cook for another 3-4 minutes. The fish is done when it flakes easily with a fork.
5. Make the sauce: In a small saucepan over low heat, melt the butter. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the lemon juice and zest, then remove from heat.
6. Serve it up: Drizzle the lemon butter sauce over the grilled halibut and sprinkle with chopped parsley for a fresh finish.

The halibut comes out perfectly tender with a slight char, and that sauce? It’s bright, buttery, and just the right amount of tang. Try serving it over a bed of quinoa or with a side of grilled asparagus for a meal that’s as pretty as it is delicious.

Pan-Seared Halibut with Garlic and Herbs

Man, if you’re looking for a dish that’s gonna make you feel like a gourmet chef without all the fuss, pan-seared halibut with garlic and herbs is where it’s at. It’s simple, elegant, and packed with flavors that’ll have everyone at the table asking for seconds.

Ingredients

• 2 halibut fillets (6 oz each), skin on
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 lemon, juiced

Instructions

1. Prep the fish: Pat the halibut fillets dry with paper towels to ensure a good sear. Season both sides with salt and pepper.
2. Heat the pan: In a large skillet, heat olive oil over medium-high heat until it shimmers but isn’t smoking, about 2 minutes.
3. Sear the halibut: Place the fillets skin-side down in the pan. Cook undisturbed for 4 minutes to get a crispy skin.
4. Flip with care: Gently flip the fillets and cook for another 3 minutes. The fish should be golden and just opaque in the center.
5. Add the aromatics: Reduce heat to low. Add minced garlic, thyme, and parsley around the fish, stirring for 30 seconds until fragrant.
6. Finish with lemon: Drizzle lemon juice over the fillets. Remove from heat and let rest for 2 minutes before serving.

The halibut comes out with a buttery texture inside and a crispy, herb-infused crust that’s downright addictive. Serve it over a bed of quinoa or with roasted veggies to soak up all those delicious juices.

Baked Halibut with Parmesan Crust

Baked halibut with a Parmesan crust is one of those dishes that sounds fancy but is secretly easy to make, perfect for when you want to impress without the stress. Let’s dive into making this crispy, cheesy, and utterly delicious meal that’ll have everyone asking for seconds.

Ingredients

• 1.5 lbs halibut fillets, skin removed
• 1/2 cup grated Parmesan cheese
• 1/4 cup mayonnaise
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• Fresh parsley, chopped for garnish

Instructions

1. Preheat oven: Preheat your oven to 425°F (220°C) and lightly grease a baking dish with olive oil.
2. Prepare fish: Pat the halibut fillets dry with paper towels and place them in the prepared baking dish.
3. Mix crust: In a small bowl, mix together the Parmesan cheese, mayonnaise, lemon juice, Dijon mustard, garlic powder, paprika, salt, and black pepper until well combined.
4. Apply crust: Spread the Parmesan mixture evenly over the top of each halibut fillet.
5. Bake: Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the fish flakes easily with a fork.
6. Garnish and serve: Sprinkle with chopped fresh parsley before serving.

The halibut comes out perfectly flaky under that golden, crispy Parmesan crust, with just the right amount of tang from the lemon and mustard. Serve it alongside a simple green salad or roasted veggies for a meal that feels both indulgent and wholesome.

Halibut Tacos with Fresh Salsa

Wow, have I got a treat for you today! These Halibut Tacos with Fresh Salsa are about to become your new favorite taco night star. They’re light, flavorful, and honestly, a breeze to whip up.

Ingredients

• 1 lb halibut fillets, skin removed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 8 small corn tortillas
• 1 cup diced tomatoes
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro
• 1 jalapeño, seeded and minced
• 2 tbsp lime juice
• 1 avocado, sliced

Instructions

1. Season the fish: In a small bowl, mix together chili powder, cumin, garlic powder, and salt. Rub the halibut fillets with olive oil, then coat them evenly with the spice mix.
2. Preheat the grill: Heat your grill to medium-high, about 400°F. Make sure the grates are clean and lightly oiled to prevent sticking.
3. Grill the halibut: Place the halibut on the grill. Cook for about 4 minutes per side, or until the fish flakes easily with a fork. Tip: Don’t flip the fish more than once to keep it from falling apart.
4. Make the salsa: While the fish cooks, toss together tomatoes, red onion, cilantro, jalapeño, and lime juice in a medium bowl. Tip: Let the salsa sit for a few minutes to let the flavors meld.
5. Warm the tortillas: Place tortillas on the grill for about 30 seconds per side, just until they’re warm and have a few char marks. Tip: Keep them wrapped in a clean towel to stay warm until serving.
6. Assemble the tacos: Flake the grilled halibut into chunks. Divide among tortillas, top with fresh salsa and avocado slices.

The halibut is perfectly flaky and spiced just right, while the fresh salsa adds a bright, crunchy contrast. Serve these tacos with an extra squeeze of lime and a cold beer for the ultimate taco night experience.

Halibut Chowder with Creamy Broth

Picture this: a chilly evening, you’re craving something hearty yet elegant, and bam—halibut chowder swoops in to save the day. This creamy, dreamy bowl is like a hug from the inside, with chunks of tender halibut swimming in a rich, velvety broth that’s just begging for a crusty bread companion.

Ingredients

• 1 lb halibut fillets, skin removed and cut into 1-inch pieces
• 2 tbsp unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 1 large potato, peeled and diced into 1/2-inch cubes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried thyme
• 1 bay leaf

Instructions

1. Sauté the base: In a large pot over medium heat, melt the butter. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.
2. Add liquids and potatoes: Pour in the chicken broth and heavy cream, then add the diced potato, salt, pepper, thyme, and bay leaf. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.
3. Cook the halibut: Gently add the halibut pieces to the pot. Simmer for 5-7 minutes, just until the fish is opaque and flakes easily with a fork. Tip: Don’t stir too much to keep the fish intact.
4. Final touches: Remove the bay leaf. Taste and adjust seasoning if needed. Tip: A splash of lemon juice can brighten the flavors if it feels too rich.
5. Serve hot: Ladle the chowder into bowls. Tip: Garnish with fresh parsley or dill for a pop of color and freshness.

The chowder’s broth is luxuriously creamy, with the halibut adding a delicate sweetness that’s perfectly balanced by the earthy potatoes. Serve it with a side of garlic bread for dipping, and watch it disappear before your eyes.

Halibut Ceviche with Lime and Cilantro

Alright, let’s dive into making this refreshing Halibut Ceviche with Lime and Cilantro that’s perfect for those warm days when you’re craving something light yet packed with flavor. It’s like summer in a bowl, and trust me, it’s easier to make than pronouncing ‘ceviche’ correctly on the first try.

Ingredients

• 1 lb fresh halibut, diced into 1/2-inch pieces
• 1/2 cup freshly squeezed lime juice (about 4 limes)
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and finely chopped
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 avocado, diced
• Tortilla chips, for serving

Instructions

1. Marinate the fish: In a glass bowl, combine the diced halibut with lime juice, making sure all pieces are submerged. Cover and refrigerate for 20 minutes, or until the fish turns opaque.
2. Add the veggies: Gently mix in the red onion, cilantro, and jalapeño. Season with salt and pepper, then let it sit for another 5 minutes to meld the flavors.
3. Fold in avocado: Just before serving, add the diced avocado and give it a gentle stir to avoid mashing it.
4. Serve immediately: Spoon the ceviche into bowls or onto plates with a side of tortilla chips for that perfect crunch.

The texture? Silky from the avocado, with a bit of bite from the halibut, and that lime juice brings a zing that’ll wake up your taste buds. Serve it in martini glasses for a fancy twist, or keep it casual with a big bowl and lots of chips for dipping.

Halibut Steaks with Mango Salsa

So, you’ve got a hankering for something that screams summer but still feels fancy enough to impress your in-laws? Let me introduce you to halibut steaks with mango salsa—a dish that’s as easy to make as it is to devour.

Ingredients

• 2 halibut steaks (about 6 oz each)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp honey

Instructions

1. Prep the fish: Pat the halibut steaks dry with paper towels. Rub them with olive oil, then season both sides with salt, black pepper, and garlic powder.
2. Make the salsa: In a medium bowl, combine the diced mango, red onion, jalapeño, cilantro, lime juice, and honey. Mix gently to avoid mashing the mango. Set aside to let the flavors meld.
3. Heat the pan: Heat a large skillet over medium-high heat for 2 minutes until hot. A drop of water should sizzle immediately.
4. Cook the halibut: Place the halibut steaks in the skillet. Cook for 4 minutes on the first side without moving them to get a nice crust. Flip and cook for another 3-4 minutes until the fish flakes easily with a fork.
5. Rest the fish: Remove the halibut from the skillet and let it rest for 2 minutes. This keeps it juicy.
6. Serve: Top each halibut steak with a generous spoonful of mango salsa. The contrast of the crispy fish and sweet, spicy salsa is unreal.

The halibut turns out flaky and moist, while the mango salsa adds a burst of freshness with every bite. Try serving it over a bed of quinoa or with a side of grilled asparagus for a complete meal that’ll have everyone asking for seconds.

Halibut Kebabs with Vegetables

These halibut kebabs with vegetables are your ticket to a fuss-free, flavor-packed dinner that’ll have everyone asking for seconds. Trust me, even the fish skeptics at your table will be converted after one bite of these tender, smoky skewers.

Ingredients

• 1.5 lbs halibut, cut into 1.5-inch cubes
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 1 zucchini, sliced into 1/2-inch rounds

Instructions

1. Prep the fish: In a large bowl, toss the halibut cubes with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated. Let it marinate for 15 minutes at room temperature.
2. Skewer assembly: Thread the marinated halibut, bell peppers, red onion, and zucchini onto skewers, alternating between fish and vegetables for even cooking.
3. Preheat the grill: Heat your grill to medium-high (about 400°F) and lightly oil the grates to prevent sticking.
4. Grill to perfection: Place the skewers on the grill and cook for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. Tip: Don’t overcrowd the grill to ensure each skewer gets those beautiful grill marks.
5. Rest before serving: Let the kebabs rest for a couple of minutes off the heat. This allows the juices to redistribute, making every bite succulent.

The halibut turns melt-in-your-mouth tender with a hint of smokiness, while the veggies stay crisp-tender with a slight char. Serve these kebabs over a bed of fluffy couscous or with a side of tzatziki for dipping, and watch them disappear.

Halibut Piccata with Capers and White Wine

Ready to dive into a dish that’s as fancy as it is forgiving? Let’s talk about making Halibut Piccata with Capers and White Wine, a recipe that’ll have you feeling like a gourmet chef without the stress.

Ingredients

• 2 halibut fillets (6 oz each), skin removed
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup dry white wine
• 1/4 cup chicken broth
• 2 tbsp fresh lemon juice
• 2 tbsp capers, drained
• 2 tbsp unsalted butter
• 2 tbsp fresh parsley, chopped

Instructions

1. Prep the fish: Pat the halibut fillets dry with paper towels. Mix the flour, salt, and pepper on a plate, then lightly dredge each fillet in the mixture, shaking off any excess.
2. Heat the pan: In a large skillet over medium-high heat, warm the olive oil until it shimmers, about 2 minutes. Tip: The oil is ready when a pinch of flour sizzles on contact.
3. Cook the fish: Add the halibut to the skillet and cook until golden brown, about 3-4 minutes per side. Remove the fish from the skillet and set aside on a plate.
4. Deglaze the pan: Pour the white wine into the skillet, scraping up any browned bits with a wooden spoon. Let it simmer until reduced by half, about 2 minutes.
5. Add liquids: Stir in the chicken broth, lemon juice, and capers. Bring the mixture to a simmer and cook for another 2 minutes.
6. Finish the sauce: Reduce the heat to low and whisk in the butter until the sauce is smooth and slightly thickened. Tip: Adding butter off the heat prevents the sauce from breaking.
7. Combine and serve: Return the halibut to the skillet, spooning the sauce over the top. Sprinkle with fresh parsley before serving. Tip: For an extra zing, add a pinch of lemon zest on top.

The halibut turns out tender and flaky, with the piccata sauce offering a bright, tangy contrast that’s downright addictive. Serve it over a bed of creamy mashed potatoes or alongside some crisp asparagus for a meal that’s sure to impress.

Halibut en Papillote with Lemon and Thyme

Now, let’s talk about making your kitchen smell like a fancy seaside bistro with minimal effort. Halibut en Papillote is your ticket to impressing dinner guests or just treating yourself to something special without the fuss.

Ingredients

• 2 halibut fillets (6 oz each)
• 1 lemon, thinly sliced
• 4 sprigs fresh thyme
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 sheets parchment paper (12×16 inches each)

Instructions

1. Preheat oven: Heat your oven to 400°F. This ensures your fish cooks evenly and gets that perfect steam.
2. Prepare parchment: Lay out the parchment sheets and drizzle the center of each with 1 tbsp olive oil. This prevents sticking and adds flavor.
3. Season fish: Place a halibut fillet on each parchment, season with salt and pepper, and top with lemon slices and thyme sprigs. The lemon will steam with the fish, infusing it with bright flavors.
4. Fold parchment: Bring the long sides of the parchment together, fold down in increments to seal, then twist the ends to create a tight packet. No steam should escape, so make sure it’s sealed well.
5. Bake: Place the packets on a baking sheet and bake for 12 minutes. The fish is done when it flakes easily with a fork.
6. Serve: Carefully open the packets (watch out for steam) and serve immediately. The aroma when you open these is unreal.

The halibut turns out incredibly tender, with the lemon and thyme creating a light, aromatic sauce right in the packet. Try serving it over a bed of quinoa or with a side of roasted asparagus for a complete meal that looks like you spent hours on it.

Halibut Curry with Coconut Milk

This halibut curry with coconut milk is the kind of dish that makes you feel like a gourmet chef without having to fuss over a million steps. Trust me, it’s as easy as it is delicious, and it’s about to become your new weeknight favorite.

Ingredients

• 1.5 lbs halibut fillets, cut into 2-inch pieces
• 1 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 lime, juiced
• Salt to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Prep the halibut: Pat the halibut pieces dry with paper towels and season lightly with salt.
2. Sauté the base: Heat olive oil in a large skillet over medium heat. Add onion, garlic, and ginger, sautéing until soft, about 3 minutes.
3. Bloom the spices: Stir in curry powder and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Simmer the sauce: Pour in coconut milk, chicken broth, fish sauce, and brown sugar. Bring to a simmer and cook for 5 minutes to meld flavors.
5. Cook the halibut: Gently add halibut pieces to the skillet, spooning sauce over them. Simmer for 5-7 minutes until halibut is just cooked through.
6. Finish with lime: Remove from heat and stir in lime juice. Taste and adjust seasoning if needed.
7. Garnish and serve: Sprinkle with fresh cilantro and serve hot over steamed rice or with naan bread for dipping.

The halibut turns out melt-in-your-mouth tender, swimming in a creamy, slightly sweet curry sauce with just the right kick. For an extra pop of color and crunch, top with a handful of toasted coconut flakes or serve with a side of quick-pickled veggies.

Halibut Salad with Avocado and Arugula

Wow, have I got a treat for you today! This halibut salad with avocado and arugula is like a little vacation on a plate—fresh, light, and packed with flavors that just pop. Perfect for those days when you want something healthy but don’t feel like sacrificing taste.

Ingredients

• 1 lb halibut fillet, skin removed
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 avocado, sliced
• 2 cups arugula
• 1 tbsp lemon juice
• 1/4 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced

Instructions

1. Preheat the oven: Set your oven to 400°F (200°C) to get it nice and hot for the halibut.
2. Season the halibut: Rub the halibut fillet with olive oil, then sprinkle both sides with salt and black pepper. Tip: Letting the fish sit with the seasoning for a few minutes before cooking really brings out the flavors.
3. Bake the halibut: Place the halibut on a baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork. Tip: Don’t overcook it—halibut is best when it’s just done.
4. Prep the salad: While the fish is cooking, toss the arugula, avocado slices, cherry tomatoes, and red onion in a large bowl. Drizzle with lemon juice and a little more olive oil if you like.
5. Assemble the dish: Once the halibut is done, let it cool for a minute, then flake it into large pieces over the salad. Tip: The warmth of the fish will slightly wilt the arugula, which is totally delicious.

The combination of the flaky, mild halibut with the peppery arugula and creamy avocado is just unreal. Try serving it with a crusty piece of bread to scoop up all the good bits at the bottom of the bowl.

Halibut Risotto with Saffron

Now, let’s talk about turning that halibut sitting in your fridge into something spectacular—Halibut Risotto with Saffron. It’s creamy, it’s dreamy, and yes, it’s got that fancy saffron touch without being pretentious. Perfect for when you want to impress but also keep it real.

Ingredients

• 1 cup Arborio rice
• 1 lb halibut fillet, skin removed, cut into 1-inch pieces
• 4 cups chicken stock, kept warm
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 tsp saffron threads
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Sauté the base: In a large pan, heat olive oil and 1 tbsp butter over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Toast the rice: Stir in Arborio rice, coating it in the oil and butter, and toast for 2 minutes until slightly translucent.
3. Deglaze with wine: Pour in white wine, stirring constantly until fully absorbed. Tip: The wine should sizzle as it hits the pan—that’s how you know it’s hot enough.
4. Add saffron: Crumble saffron threads into the warm chicken stock, then add a ladle of stock to the rice, stirring until absorbed. Repeat this process, adding stock one ladle at a time, for about 18 minutes.
5. Cook the halibut: Season halibut pieces with salt and pepper, then gently fold them into the risotto during the last 5 minutes of cooking. Tip: The halibut is done when it flakes easily with a fork.
6. Finish with butter and cheese: Remove from heat, stir in remaining 1 tbsp butter and Parmesan cheese. Tip: Let it sit for 2 minutes before serving to thicken up.
7. Garnish and serve: Sprinkle with fresh parsley and serve immediately. The risotto should be creamy with a slight bite, and the halibut tender and flaky.

This dish is a hug in a bowl—rich, comforting, with the halibut adding a luxurious touch. Try serving it with a simple arugula salad to cut through the richness, or go all out with a glass of that white wine you cooked with. Either way, you’re winning.

Halibut Burgers with Spicy Mayo

Ready to shake up your burger game with something that’s not your average beef patty? Let me introduce you to Halibut Burgers with Spicy Mayo – a juicy, flaky, and downright delicious twist that’ll have you questioning why you ever settled for less.

Ingredients

• 1 lb halibut fillet, skin removed and cut into chunks
• 1/2 cup panko breadcrumbs
• 1 large egg, lightly beaten
• 2 tbsp mayonnaise
• 1 tbsp sriracha sauce
• 1 tsp lemon zest
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 4 burger buns, lightly toasted
• Lettuce leaves and sliced tomato for serving

Instructions

1. Prep the fish: In a food processor, pulse the halibut chunks until coarsely ground. Transfer to a bowl.
2. Mix the patties: Add panko, egg, lemon zest, garlic powder, salt, and pepper to the fish. Gently mix until just combined. Form into 4 patties.
3. Chill for firmness: Place patties on a plate and refrigerate for 15 minutes to help them hold together. Tip: This step is crucial for preventing fall-apart burgers.
4. Make the spicy mayo: Whisk together mayonnaise and sriracha in a small bowl. Set aside. Tip: Adjust the sriracha to your heat preference.
5. Cook the patties: Heat olive oil in a skillet over medium heat. Cook patties for 4 minutes per side, or until golden and cooked through. Tip: Don’t overcrowd the pan to ensure even cooking.
6. Assemble the burgers: Spread spicy mayo on the bottom bun, add a lettuce leaf, a halibut patty, and a slice of tomato. Top with the other bun half.

The texture? Perfectly flaky halibut with a crispy exterior, all brought together by that creamy, spicy mayo. Serve these bad boys with a side of sweet potato fries for a meal that’s anything but ordinary.

Halibut Pasta with Cherry Tomatoes

Ready to dive into a dish that’s as easy to make as it is delicious? Let’s talk about this halibut pasta with cherry tomatoes—it’s the kind of meal that feels fancy but is totally doable on a weeknight.

Ingredients

• 1 lb halibut fillet, skin removed and cut into 1-inch pieces
• 8 oz linguine pasta
• 2 cups cherry tomatoes, halved
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, chopped
• 1/2 cup grated Parmesan cheese

Instructions

1. Boil the pasta: Cook linguine in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. Sauté the garlic: Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Cook the tomatoes: Add cherry tomatoes to the skillet, cooking for 3-4 minutes until they start to soften and release their juices.
4. Add the halibut: Gently place halibut pieces into the skillet, seasoning with salt and black pepper. Cook for 4-5 minutes, turning once, until the fish is opaque and flakes easily.
5. Combine everything: Add the drained pasta to the skillet, tossing gently to combine. If needed, add reserved pasta water a little at a time to loosen the sauce.
6. Finish with basil and cheese: Remove from heat and stir in fresh basil and grated Parmesan cheese.

The result? A dish where the halibut is perfectly tender, the tomatoes add a sweet burst, and the pasta brings it all together. Try serving it with a sprinkle of extra Parmesan and a glass of white wine for that extra touch.

Halibut Stir-Fry with Ginger and Soy Sauce

Ever find yourself staring into the fridge, hoping something exciting will magically appear? Well, today’s your lucky day because this Halibut Stir-Fry with Ginger and Soy Sauce is about to become your new go-to. It’s quick, packed with flavor, and honestly, way easier than trying to decide what to order for takeout.

Ingredients

• 1 lb halibut fillet, cut into 1-inch cubes
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced into thin strips
• 1 cup broccoli florets
• 2 tbsp vegetable oil
• 1/2 tsp red pepper flakes
• 1 tbsp honey
• 1/4 cup green onions, chopped

Instructions

1. Marinate the halibut: In a bowl, combine halibut cubes with soy sauce, sesame oil, ginger, and garlic. Let it sit for 15 minutes to soak up all those flavors.
2. Heat the pan: Warm vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Cook the veggies: Add bell pepper and broccoli to the skillet. Stir-fry for 3-4 minutes until they’re just starting to soften but still crunchy.
4. Add the halibut: Push veggies to one side, add the marinated halibut to the other. Cook for 2 minutes per side until the fish is opaque and flakes easily.
5. Combine and season: Mix everything together in the skillet. Sprinkle with red pepper flakes and drizzle honey over the top. Stir-fry for another minute.
6. Garnish and serve: Remove from heat, sprinkle with green onions, and serve immediately over a bed of rice or noodles for that extra comfort.

The halibut turns out tender and flaky, with a sweet and spicy kick from the honey and red pepper flakes. Serve it with a side of steamed rice to soak up all that delicious sauce, or get fancy with some zucchini noodles for a low-carb option.

Halibut Soup with Fennel and Leeks

Wow, have I got a cozy, flavorful dish for you today that’s perfect for those evenings when you want something light yet satisfying. This Halibut Soup with Fennel and Leeks is like a warm hug in a bowl, with the freshest flavors dancing together in harmony.

Ingredients

• 1 lb halibut fillet, skin removed and cut into 1-inch pieces
• 2 tbsp olive oil
• 1 large fennel bulb, thinly sliced (about 2 cups)
• 2 leeks, white and light green parts only, thinly sliced (about 1 cup)
• 4 cups chicken stock
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried thyme
• 1 bay leaf
• 1/2 cup heavy cream
• 2 tbsp fresh dill, chopped

Instructions

1. Prep the veggies: Heat olive oil in a large pot over medium heat. Add the sliced fennel and leeks, sautéing until they’re soft and slightly golden, about 5 minutes.
2. Simmer the base: Pour in the chicken stock, then add salt, pepper, thyme, and the bay leaf. Bring to a simmer and let it cook for 10 minutes to meld the flavors together.
3. Add the halibut: Gently place the halibut pieces into the pot. Cover and simmer until the fish is just cooked through, about 5 minutes. Tip: Don’t stir too much to keep the fish intact.
4. Finish with cream: Stir in the heavy cream and let the soup heat through for another 2 minutes. Tip: For a lighter version, you can skip the cream or use half-and-half.
5. Garnish and serve: Remove the bay leaf, sprinkle with fresh dill, and serve hot. Tip: A squeeze of lemon juice right before serving brightens up the flavors beautifully.

The soup is luxuriously creamy with tender chunks of halibut, while the fennel and leeks add a subtle sweetness and crunch. Serve it with a slice of crusty bread to soak up every last drop, or go fancy with a side of garlic-rubbed toast points.

Halibut Quiche with Spinach and Cheese

Alright, let’s dive into making this Halibut Quiche with Spinach and Cheese that’s going to make your brunch the talk of the town. It’s flaky, creamy, and packed with flavors that’ll have you coming back for seconds before you even realize it.

Ingredients

• 1 pre-made pie crust (because we’re all about that easy life)
• 1 cup halibut, cooked and flaked (about 8 oz, because precision is key)
• 1 cup fresh spinach, chopped (pack it in, it wilts down to nothing)
• 1/2 cup shredded cheddar cheese (the sharper, the better, in my opinion)
• 4 large eggs (farm-fresh if you can swing it)
• 1 cup heavy cream (this is no time to skimp)
• 1/2 tsp salt (just enough to bring out all the flavors)
• 1/4 tsp black pepper (freshly ground, if you’re fancy)
• 1 tbsp olive oil (for sautéing, because butter burns too easily)

Instructions

1. Preheat oven: Crank that oven up to 375°F (190°C) to get it ready for the quiche. A hot oven is crucial for that perfect golden crust.
2. Sauté spinach: Heat olive oil in a pan over medium heat, toss in the spinach, and sauté just until wilted, about 2 minutes. Overcooking it now will make it sad and soggy later.
3. Whisk eggs and cream: In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth. This is your quiche’s soul, so give it some love.
4. Layer ingredients: Spread the flaked halibut, sautéed spinach, and cheddar cheese evenly over the pie crust. Think of it as making a flavor lasagna.
5. Pour egg mixture: Gently pour the egg and cream mixture over the layered ingredients. It should just cover everything—like a cozy blanket.
6. Bake to perfection: Slide the quiche into the oven and bake for 35-40 minutes, or until the center is set and the top is lightly golden. A little jiggle is okay; it’ll set as it cools.

This quiche comes out with a buttery crust that shatters just right, a creamy center that’s packed with the mild sweetness of halibut and the earthy touch of spinach. Serve it warm with a side of spicy arugula salad to cut through the richness, or hey, just eat it straight from the pan—no judgment here.

Halibut Sushi Rolls with Wasabi

Guess what? We’re making Halibut Sushi Rolls with Wasabi today, and trust me, it’s easier than you think. Perfect for when you’re feeling fancy but don’t want to spend hours in the kitchen.

Ingredients

• 1 cup sushi rice, rinsed until water runs clear
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 oz fresh halibut, sliced into thin strips
• 1 tbsp wasabi paste
• 1/2 cucumber, julienned
• 4 sheets nori (seaweed)
• 1 tbsp sesame oil
• 1 tsp soy sauce

Instructions

1. Cook the rice: Combine sushi rice and water in a rice cooker. Cook according to manufacturer’s instructions until fluffy and tender.
2. Season the rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold into the cooked rice while it’s still warm.
3. Prepare the halibut: Lightly brush halibut strips with sesame oil and soy sauce. Let marinate for 10 minutes to enhance flavor.
4. Assemble the rolls: Lay a nori sheet on a bamboo mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top. Arrange halibut strips, cucumber, and a dab of wasabi paste in the center.
5. Roll it up: Using the bamboo mat, tightly roll the nori away from you, pressing gently to seal the edge with a bit of water.
6. Slice and serve: With a sharp knife, cut the roll into 6-8 pieces. Serve immediately for the best texture and flavor.

The rolls come out with a perfect balance of creamy rice, fresh halibut, and that kick of wasabi. Try serving them with a side of pickled ginger for an extra zing.

Halibut Pie with Mashed Potato Topping

Dinner just got a whole lot cozier with this Halibut Pie topped with creamy mashed potatoes. It’s like the ocean and a potato farm had a delicious baby, and you’re invited to the feast.

Ingredients

• 1 lb halibut fillet, cut into 1-inch pieces
• 2 cups mashed potatoes (prepared with 2 large potatoes, 1/4 cup milk, 2 tbsp butter, salt to taste)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat oven: Heat your oven to 375°F (190°C) to get it ready for baking.
2. Sauté aromatics: In a skillet over medium heat, warm the olive oil and sauté the onion and garlic until soft, about 5 minutes.
3. Season fish: Toss the halibut pieces with thyme, salt, and pepper, then add to the skillet, cooking just until the fish starts to turn opaque, about 3 minutes.
4. Combine with cream: Pour in the heavy cream and let it simmer for 2 minutes, then stir in half the parsley.
5. Transfer to dish: Move the fish mixture to a baking dish and spread the mashed potatoes over the top. Sprinkle with Parmesan cheese.
6. Bake to perfection: Bake for 20 minutes, or until the top is golden and the edges are bubbly.
7. Garnish and serve: Sprinkle the remaining parsley on top before serving. Tip: Let it sit for 5 minutes before digging in to let the flavors meld.

The pie comes out with a fluffy potato top that gives way to tender, creamy halibut beneath. Try serving it with a crisp green salad to cut through the richness.

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!