Recipes for Halibut

Ken Jones

Staff member
McClane’ s Fish Buyer’s Guide: California Halibut — (A) Flavor: mild (B) Texture: soft (C) Flake: large (D) Fat Content: low (E) Odor (Raw): mild: (F) Color after Cooking: white (G) Cooking Methods: all methods

Posted by Ken Jones on March 30, 2004

What's your best recipe for California halibut?

Posted by giflet

I have always enjoyed my fresh caught flatties fried, I have baked them, steamed them and even thrown them on an open flame, but always go back to frying.

• 1/4 inch of veg oil in frying pan
• 1 filet of flattie with skin
• basted in melted butter and salt/pepper mixture
• fine chopped garlic sprinkled on top
• 1/2 lemon squeezed over top
• fine chopped celantro
• cook until flaky and flip once with fork remove skin from bottem side
• serve with steamed vegies and sticky rice
• squeeze of lemon
it doesn't get any better than that ( for me that is ). You better wear a life jacket when joining this board, cause you can drown in information.

Posted by Camaros

Halibut Ceviche


• 1 pound of halibut per recipe, cut into small cubes.
• Juice of 10 limes
• 2 Tomatoes (peeled if you like) and diced
• 3 green onions
• 4 Serrano chilies- diced
• 3 tablespoons olive oil
• 4 tablespoons chopped of cilantro
• 2 Tablespoons of red wine vinegar
• Salt and Pepper


• Place the fish in a glass or porcelain bowl. Pour the lime juice over the fish making sure that the fish is covered with the juice. I like to marinate the fish and refrigerate overnight, but it can be ready in as little as 4 hours, largely depending on the size of the cubes of fish. Stir the fish occasionally during marinating.
• Add the tomatoes, onions, chilies, oil, cilantro and vinegar and mix gently. Add salt and pepper to taste. Refrigerate another 2 hours.
• Serve on a bed of lettuce with your favorite crackers or tortilla strips.

Note: I have to admit, that I usually make this Ceviche when halibut chunks go on sale at my local market, ha ha.

Posted by StripeSideChaser

Baked Halibut!

• 1 medium onion
• 8 oz fresh mushrooms
• 2-3 cloves fresh garlic

• Sautee all above in butter, until the onions start to clarify (correct word choice?)
• Place medium sized fillet (approx 3lbs) in a baking pan, salt and pepper, then cover with the sauteed onion mixture.
• Bake @ 350 until done (approx 15-20 minutes)
• Variation: add a layer of sliced tomatoes over the top of the onion mixture while baking.
I fish, therefore I lie!

Posted by tomaurand

BBQ Halibut

Place fillet in foil cover with a little butter, salt,pepper and paprika. Slice one small onion and place on top of fillet.
Close foil leaving a small vent. BBQ with a good mesquite coals and also add wet hickory or alder chips for a great smokey flavor.
Enjoy with either a beer or white wine.

Posted by giflet

Question, doesn’t wrapping the filet in foil stop the fish from absorbing the smoked and hickory flavoring from the wood chips?

Posted by tomaurand

I don't seal the top of the foil. I will leave the center section open so the fish gets a nice brown surface infused with the smoke.

Posted by eelmaster

Place fillets in foil with butter, mango, orange slices, lemon zest, sliced red onion, salt, and pepper. wrap em' up and place on grill. I think halibut is one of those fish that can have just about anything done to it.

Posted by Baitfish

Foil helps to keep it from drying out

Posted by eelmaster

Grilled Halibut

In a zip lock bag, combine the following:
• olive oil
• red pepper flake
• sesame seed
• dried basil
• sea salt
• white pepper
• garlic

Put the fillets in the bag and let marinate for a couple hours. Grill the fish over hot coals. Baste frequently with garlic butter. Once off the grill, give it one final baste and lightly salt and serve. Monte

Posted by alabama

Deep Fried Halibut

I like to cut the fillets to one half to three quarter inch slabs, dip them in milk, shake off excess and then put them in a Zataran's fish fry mix to which I have added some corn meal, salt, lemon pepper, and usually a lil Cajun spice. I heat cooker to 275 degrees and drop them in a couple at a time. When they start swimmin' good I take them out. Don't wait till they totally float...too late. Fryin fish is a GOOD EXCUSE TO MAKE HUSH PUPPIES!

Posted by StripeSideChaser

Alabama, you have a hush puppy recipe?

Posted by tomaurand

Hush puppy recipe:

1 onion, grated
1 1/2 c cornmeal
1 c flour
1 egg
1 tbsp baking powder
1/2 tsp salt
1 tsp sugar
1 c milk
Mix well. Drop dough by tablespoon into 350 degrees deep fat and

Posted by alabama

Alabama hush puppies

2 cups cornmeal
1 teaspoon salt
teaspoon pepper
1 1/2 teaspoons baking powder
Add large very finely chopped onion
2 eggs (beaten)
4 or 5 tablespoons oil
add enough milk to make stiff dough and sculp into 1" diameter by 2 or 3" long and drop in the oil until brown

Posted by 2d

The Cheeks! It's gotta be the cheeks! First, I guess I'll chime in with my go to recipe for halibut.

Pan Fried Halibut

• Salt and pepper fillets. dredge in flour.
* Heat butter in a skillet with some fresh minced garlic.
* Fry fillets until done and a crust forms.
* Remove to a serving dish.
* Add more butter to the drippings and squeeze half a lemon into the pan.
* Reduce.
* Add dry white wine.
* Reduce.
* Adjust sauce with salt and pepper for taste.
* Pour over fillets in serving dish. serve immediately.

Now the question: does anyone use a vacuum sealer to keep fish? My favorite part of the Pacific halibut has to the cheeks, but this part is small in the Cali version. If I were to vacuum seal them, though, I could accumulate the cheeks from four or five fish and have a nice meal. Does anyone do this?

Posted by tomaurand

I use a vacum sealer. I LOVE IT!! It was the best $100.00 I ever spent. It really keeps food fresh in the freezer longer. I have rockcod from last season that to this day (ate some yesterday) tastes as good as when caught or at least way better than a grocery. Get one you will love it. I don't do the cheecks becase of size but I am sure it will work. Tom, Proud Supporter of UPSAC

Posted by 2d

I cook up a halibut dinner and save the accumulated cheeks for myself. "No, you guys are my guests, so you eat the fillets. I'll just cook up these odds and ends for myself..."

Posted by pkjoe

Beer Batter Tempura

Lightly season halibut with salt and pepper. Make tempura mix using some beer in place of some water. Dredge halibut chunks in tempura powder, then dip into tempura batter and drop into hot oil. Make sure that water and beer is ice cold when mixing with tempura mix. You can even add ice cubes. Cold batter makes it more crispy. Serve with tempura dipping sauce, rice, and salad. YUM!!!!!!!!!

Posted by youngmanandthesea

Fish Tacos

Best fish tacos!! Hello fishing people, You have to try this recipe, it is simply the best way to cook halibut in my humble opinion. Start with a nice halibut fillet. Brush both sides with extra virgin olive oil and season to taste with salt and pepper. Oil your grill well and grill until fish flakes, about 2 minutes per side on medium heat. While the fish is cooking, prepare guacamole by mashing one medium Hass avocado in a bowl. To the mashed avocado goes three tspn. fresh lime juice, one tbl. spn chopped Bermuda onion, one tbl. sp chopped cilantro, one Serrano chile, one tbl spn chopped tomato and salt and pepper to taste. Mix guacamole well and warm some corn tortillas up for some of the best fish tacos ever! Garnish with some ice cold Corona for a truly authentic dining experience. Enjoy! Scott

Posted by?

Halibut Marengo

2 halibut steaks (3/4 to 1 pound) or similar white-fleshed fish
Grated peel and juice of 1/2 fresh lemon
1 medium tomato, diced
1/4 cup chopped green pepper
2 tablespoons finely chopped onion
1 tablespoon chopped parsley
1 clove garlic, minced
1/4 teaspoon oregano leaves, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
Lemon cartwheel twists

Place halibut steaks in oiled shallow baking dish or ovenproof skillet. Sprinkle with lemon peel and juice. Combine vegetables and seasonings; spoon over halibut. Drizzle with olive oil. Cover and bake at 350 degrees for 25 to 30 minutes, until fish flakes easily with fork. Garnish with lemon cartwheel twists. Makes 2 servings.

Posted by StripeSideChaser

I had hali pan-fried last night (just wanted some pan-fried fish). Did the usual seasoned flour, then egg dip, then crumbs. We had it with tater-tots and a salad (sometimes you just gotta go with crappy cuisine, know what I mean?) That fishy was gobbled down like a turkey!

Posted by sciaenops

sashimi (hirame)

Refrigerate fillet for few hours, slice thin, squeeze a little fresh lemon or lime on top, dip in soy sauce, wasabi (or hot sauce)....ummmm!

Posted by pier roller

Lemon, anis-butter barbq

Posted by bcooney

Macadamia Crusted halibut with coconut curry


• 1 1/4 lb fresh halibut cut into 4 filets
• 7 oz. roasted macadamia nuts
• 2 tbl flour plus
• 1/2 cup flour for dredging fish
•1 x egg beaten with 2 tbl water
• 1/3 tsp cayenne
• 4 tbl butter (clarified butter is necessary if cooking large quantities)
• 1 can coconut milk - (14 oz)
• 1 tbl peanut oil
• 1 tbl Taste of Thai Red Curry Paste (start with less, then taste to adjust - it is hot!)
• 1/2 cup Major Grey Chutney large chunks chipped fine
• 1 x fresh mango peeled, seeded and diced small
• 2 tbl finely-sliced fresh cilantro (to 3 tbspns)


* Combine nuts and 2 tablespoons flour in food processor, pulsing so as not to overchop and become sticky. Beat cayenne into egg with a fork. Dredge filet first in flour, then egg, then nuts - pressing nuts onto fish. Refrigerate breaded fish while starting sauce.
* Heat 2 tablespoons peanut oil in a heavy saucepan. Add curry paste and cook one minute, whisking. Add coconut milk and chutney, bring to a boil. Boil lightly till milk is reduced to 1/2 its original volume or to desired thickness. Turn heat off and cover to keep warm.
* Melt butter in large saute pan over medium heat. Add halibut till deep golden brown, turn to brown other side. If filets are very thick, place in 400 degree oven for 8 minutes after browning to finish cooking.
* Just before fish is done, add chopped mango and cilantro to sauce. Serve sauce over fish sprinkled with a little more cilantro for color interest and perhaps a whole cilantro leaf.
• Serve with Jasmine Rice.
* This recipe yields 4 servings.

Posted by bcooney

What’s the name of the place in Newport that serves something similar to this? It is kind of an old school place near the promenade with an outdoor patio???? Sound familiar to anyone?

Posted by Ken Jones

Not sure. I always eat at the more proletarian Crab Cooker. Nothing fancy there, even the plates are paper.

Posted by bcooney

Do they still just offer Manhattan style clam chowder at the Crab Cooker??

Posted by Ken Jones

Yes, I have it every time! Hmm good.

Posted by fatzmalone

Recipe for Almond Crusted Halibut (Best Ever!) — I had this the other night & it was the BOMB!!!!!!! I had to share the recipe.


1/3 cup dry white wine
2 tablespoons cider vinegar
2 tablespoons minced shallots
1 sprig fresh thyme
1 bay leaf
1/3 cup heavy cream
10 tablespoons unsalted butter - chilled, cut into tablespoon-size pieces
3 tablespoons chopped fresh chives
2 teaspoons fresh lemon juice
salt and pepper to taste
6 (6 ounce) fillets halibut
2 tablespoons vegetable oil
1 tablespoon unsalted butter
1/4 cup fresh bread crumbs
2/3 cup minced blanched almonds
1 tablespoon unsalted butter, melted
1 egg, lightly beaten


1. Make beurre blanc: In a small saucepan over medium heat, combine wine, vinegar, shallots, thyme and bay leaf. Boil until liquid has evaporated. Stir in cream, and boil until liquid is reduced by half; decrease heat to low. Whisk in butter, 1 piece at a time, adding each new piece before previous one has melted completely. Do not allow sauce to simmer, or it may separate.
2. Strain sauce through a fine sieve into a heatproof bowl. Stir in chives, lemon juice, salt and pepper. Keep warm by setting bowl in a larger container of hot water.
3. Preheat oven on broiler setting. Pat fillets dry, and season with salt and pepper.
4. Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. Saute halibut fillets for 2 to 3 minutes on each side, or until lightly browned, and just cooked through. Transfer to a baking sheet, and cool 5 minutes. In a small bowl, stir together bread crumbs, almonds and 1 tablespoon melted butter. Brush tops of fillets with egg, and spread with almond mixture.
5. Broil fillets 1 to 2 minutes, or until browned (watch closely - every broiler has its own personality!). Place fillets on individual plates, and spoon beurre blanc around it. Also remember to: "Never Trust A Skinny Cook" Fatzmalone...

Posted by omegaman on March 14, 2002

My all time favorite for halibut is very simple. Halibut tends to over cook very quick. This prevents that.
• Melt some butter in a pan on very low heat. You don`t want to burn it or the pan to cook the fish at all when you coat it.
• Now drench both sides of your fillets on both sides with the butter.
• Sprinkle with generous amount of Paul Prudhommes Blackened red fish magic or any other cajun seasonings. The more the merrier.
• Now have your cast iron skillet RED HOT. I stick it on the gas burner outside (if you do this in the house your sure to get a visit from the fire Dept). • You can also set the pan right on the coals of your Weber (the only problem with this is it`s kinda hard on the pan real good though).
• Average sized fillets take about three minutes on each side to blacken. A squeeze of lemon and some homemade tarter and munch on. Next to fried this is my fav.

Posted by boomer334

instead of lemon juice try a slice of lemon right on the fish while it is cooking. -Boomer

Posted by Rock Hopper

I cook it on the griddle. With lots of butter, salt, pepper, garlic powder, and sometimes I'll try different "rubs." To me the poultry ones usually taste better than fish ones...but that's just 'cause I don't really like lemon on fish and the fish ones usually have too much lemon pepper for me.

Posted by adam24

I like to make a butter sauce and brush it on the fish while on the grill or tin foil. I use butter, fresh dill, fresh or powder garlic, a little salt, parsley, and fresh lemon juice to taste. i like a lot of lemon for certian fish. This is good on just about any fish, shrimp, or those large scallops.

For calico bass I marinade them in Italian dressing (Bernstiens Fantastico) or something like that, my wife is incharge of getting it. Its really good, also a great way to cook striper. Grill it on tin foil

And one more for fish tacos — I buy a couple of those taco seasoning mixes and put it in the flour that i bread the fish with, also add spices to taste, i like to add a lot of pepper and spicey stuff. Then mix some in sour cream and put it in the tacos, its great too.I need to go eat now.

Posted by johnr

Poached Monterey Halibut

I love to cook's one of my favorites...

• 4 8-10 oz halibut fillets (or other fish type, I've used salmon also)
• 1 bunch of Italian flat leaf parsley
• 6 garlic cloves, peeled
• 1 ripe tomato
• 3 lemons
• 1/4 cup olive oil
• 3 cups of water
• 1 cup of dry white wine
• salt & pepper to taste

• Chop parsley and garlic coarsely. DIce tomato. Extract the juice from 2 lemons.
• Place oil, water, wine, and lemon juice in a cast iron skilet over medium hugh heat.
• Stir in garlic, parsley, and tomato,
• Cook for apprx. 10 minutes.
• Add fish to skillet. Season with salt and pepper.
• Cover skillet and poach fish for apprx. 8-10 minutes-do not over cook.
• When fish is done serve on a platter and cover with remaining sauce from skillet.
• Garnish with lemon slices.

You will also need some fresh sour dough to slop up the juices and don't forget to pick put a good bottle of vino.
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