A perfectly grilled piece of seafood can be a glorious thing—light and fresh, with a delicious simplicity. This basic halibut recipe incorporates all our best tips for getting grilled fish fillets right.
How to Grill Fish Fillets
4 thick-cut fillets halibut or other hearty fish, about 1/3 pound (150g) each
1/3 cup (80ml) olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
2 lemons, halved, for serving
Carefully pat fillets dry with paper towels. Brush fillets liberally with oil and season with salt and pepper.
Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over entire surface of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Place fish on grill and cook until bottoms of fillets begin to turn opaque and a spatula can be slid under fish with little resistance, about 5 minutes. Flip fish and cook until it can be flaked with a fork and is opaque almost all the way through, or until it registers between 130 and 135°F (54 and 57°C) on an instant-read thermometer inserted in middle of fillet, 3 to 5 minutes more. Transfer fish to a platter, let rest for 5 minutes, then serve with lemon halves.
Grill, instant-read thermometer (optional)
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 6g||23%|
|Total Sugars 12g|
|Vitamin C 125mg||626%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|