Top Halibut Recipes

For a more budget-friendly option, try substituting a similarly textured fish, such as cod, for the halibut fillets.

Seaweed goes well beyond sushi; here it gives a punch of savory crunch that balances that bright twang of lime and herbal fragrance of cilantro.

We use crumbled nuts as a substitute for traditional wheat breadcrumbs in breading. They add more earthy flavor than plain breadcrumbs and achieve superior crispness without getting soggy. Recipe developer Robin Bashinsky, our resident nut whisperer, crushes nuts in a zip-top plastic bag instead of chopping them, this yields larger pieces without creating much fine powder. Those larger pieces give the nuts a chance to cook gently along with the food they're encrusting until they're toasty, golden, and crunchy (superfine pieces could burn and become bitter).

Grilled Halibut with Tarragon Beurre Blanc is a delicious dinner option. The versatility of the buerre blanc—a hot butter sauce—allows it to pair easily with several types of fish, including tilapia and cod. Serve with Rosemary-Garlic Roasted Potatoes and Asparagus with Lemon and Pecorino.

Homemade coconut curry gives fresh halibut an explosive amount of flavor.

Fresh fish, corn on the cob, and your favorite bacon create a flavorful combination. Applewood-smoked bacon offers more subtle flavor than hickory or mesquite and won't overwhelm the other ingredients. A spritz of fresh lime juice brings the flavors into perfect balance.

The fish fillets should fit rather snugly in the pot with enough room for some shrimp to slip between the crevices. The braising liquid blends chicken broth, white wine, and Thai green curry paste—available in most supermarkets these days.

Our Halibut with Olive and Bell Pepper Couscous features briny kalamata olives, which add a salty punch. Ready in 30 minutes, this one-dish dinner will become a fast weeknight favorite.

Firm-fleshed halibut works best in this stew. Pair this dish with a side salad for a complete meal.

These fish sticks are easy, kid-friendly and coated in crunchy panko breakcrumbs. Don't forget to serve with the dipping sauce and lemon wedges for a great weeknight dinner.

Fish is a great choice for quick dinners—most fillets cook to perfection in less than 10 minutes. You can use pecans, walnuts, or pine nuts in place of hazelnuts. To streamline prep and add a side, roast the asparagus together with Roasted Red Potatoes.

This vibrant pepper relish also works well with grilled chicken. Serve with a simple spinach salad.

Green-hued Chimichurri sauce is composed of parsley, oregano, cumin, and garlic and originated in Argentina. The blend of seasonings gives the halibut a distinct, bold taste.

Ready in less than 25 minutes, poaced halibut slathered with a jalapeño pepper and lemon-herb sauce creates a quick and delicious dish the whole family will enjoy.

Highlight the sweet and subtle flavor of halibut with a smoky homemade romesco sauce.

A gorgeous piece of fish is the star of this recipe. To brown the fish correctly, make sure the skillet is very hot before adding the halibut. Serve the fillets over a simple mixed green salad.

Raisins and vinegar lend sweet-tart appeal to a dish inspired by a classic Italian approach.

This recipe uses a quick, simple fish stock to make the sauce and steam the halibut. Ask your local fishmonger for white fish bones; darker, oil-rich fish offer a stronger flavor. It's important to thoroughly rinse fish bones and remove any blood before preparing the stock.

A fresh fruit salsa makes a sweet side for grilled halibut in the summer. Here, seasonal peaches paired with a fiery habañero pepper produce a sweet-spicy flavor. Leave the juicy fruit unpeeled for more color and texture.

You'll love that this under-300 calorie halibut salad is both fast and filling.

The robust salsa dominants this dish, and sweet and mellow roasted fennel makes a particularly fitting side.

Tangy herb sauce over pan-grilled fresh fish makes an impressive 30-minute meal.

This Southwestern-inspired fish stew features classic Mexican ingredients like fresh cilantro and sliced jalapeños.

Traditional Indian cuisine inspired this speedy menu. A fiery sauce accompanies fish coated in a fragrant spice blend.

Mild halibut pairs nicely with this tangy relish, starring tasty late-summer tomatoes.

Substitute your favorite deli meat for fresh fish—a perfect lunch for a picnic. Add lettuce for extra crunch.

Make extra lemon-herb butter. It's delicious tossed with steamed green beans, hot cooked rice, or pasta. Garnish with fresh basil.

Using a bit of salt to season the fish and a little more to boost the pan sauce heightens flavors without going overboard on sodium. A little lemon juice and fresh parsley round out the flavors.

Using three different colored peppers to prepare the relish results in a beautiful and impressive presentation for this grilled halibut dish.

This dish takes advantage of spring produce and fish. You can use just oranges or a combination of oranges and grapefruit. Blood oranges would also add fresh flavor.

Serve this Thai-inspired halibut dish for a quick and easy dinner in minutes. Soak up the delectable coconut-red curry sauce with a side of seasoned rice and bok choy.

This fish soup features a tomato-and-white-wine base, chopped vegetables, shrimp, scallops, and halibut.  Serve with dry, crusty bread for a complete meal.

Like salmon, the usual choice for this Swedish delicacy, cured halibut is delicious. Depending on the size of the fillets, you may use two to five pieces. Don't use one large fillet, as the salt cure will not seep evenly throughout the fish.

If persimmon tomatoes are not available in your area, substitute another orange tomato variety, such as Valencia. This sweet-tart relish is as tasty with grilled chicken or pork as it is with fish.

The olive oil is infused with lemon flavor during cooking, which is then used in the dressing for the veggies. Cook the potatoes and green beans while the fish bakes.

A creamy mayonnaise-based sauce balances the highly seasoned halibut. If you can't find cornichons, substitute chopped dill pickle in the sauce.

Steamed halibut offers a clean, mild flavor that complements this pungent sauce. We used a bamboo steamer set over simmering water to cook the fish. It's helpful to lightly coat the bamboo with cooking spray before adding the fish.

This recipe uses court-bouillon, a flavorful broth often employed to poach fish and seafood. You can prepare the broth up to three days ahead, strain it, and reheat just before cooking the fish. Reheat the vegetable mixture by cooking it in the broth for a minute or two just before serving.

Firm-textured halibut stands up to quick simmering and still holds its shape. Serve with crusty French bread and a tossed green salad.

Mango, jalapeno, red onion, and lime combine for a simple salsa that tops lightly battered fried halibut fillets. Serve with shredded cabbage, pico de gallo, sliced avocado, or black beans. 

Beans absorb some of the delicious broth. For a special dinner, serve in shallow rimmed bowls and top each serving with a fresh rosemary sprig.

Our test kitchen loved this halibut dish with herbed garlic aioli so much that they gave it their highest rating. You'll love that it takes only 25 minutes to make.

A quick pan-fry adds a crispy coating to flavorful and light halibut fillets. This fish recipe mimics fried flavor without the added fat.

Tanzania sits at a crossroads in the spice trade routes from India. That's why Indian spices ended up in so many Tanzanian dishes like this fish curry. The dish originated in Zanzibar but is now enjoyed all over the eastern coast of Africa. Coconut milk enriches the curry and gives it a tropical flavor. Serve over boiled yuca, potatoes, or rice.

Cooking in parchment paper leaves you with food that is flavorful and tender. All you have to do is fill the pouch with your favorite fish—halibut, salmon, cod, or snapper—seasonal veggies, and seasonings, and twist the ends of the parchment. Presto! Dinner is served, and the kids—and adults—think it looks awesome.

Cornichon Sauce is an easy variation on classic tartar sauce and is also delicious on crab cakes and fish sandwiches. Cornichons are sour pickles that are made from tiny gherkin cucumbers. You can find them next to the pickles at your supermarket.

Like Italian pesto, French pistou (pee-TOO), is made of basil, garlic, and olive oil. Here we use pistou to season halibut, but it is also delicious when tossed with potatoes and pasta, so make an extra batch or two to freeze or keep on hand to use later in the week.

Orange-yellow Meyer lemons are a hybrid of the mandarin orange and lemon, which gives them a sweeter flavor than their run-of-the-mill counterparts. If you have difficulty finding them, you can use regular lemons, such as Eurekas, instead.

Grated lemon rind and juice lend tartness to the pesto that enhances the natural flavors of this simple grilled fish.

The pungent green onions mellow as they grill. Be sure to place the onions crosswise on the grill rack. Use kitchen shears to easily cut the cooked onions into 1-inch pieces. For a quick accompaniment, grill slices of bread alongside the fish and onions.

En papillote is the French term for food baked in a parchment paper packet. Steam trapped inside the packet gently cooks the fish as the other ingredients meld into an intensely flavorful, chunky vegetable sauce. Serve the dish with crusty French bread.