Why You’ll Love This Halibut Recipe

This halibut recipe has been a staple in my cooking classes and at home for years. It’s one of those meals that reliably pleases everyone—from picky eaters to dinner guests—without taking much time or effort.

This is one of those recipes that checks every box. It’s quick to prep, easy to cook, packed with flavor, and healthy. The spice blend adds just enough complexity without overwhelming the fish’s mild flavor, and the grilled lime slices infuse each bite with citrusy brightness. Even better? These skewers grill in under 10 minutes and go with just about any side dish you like—from a seasonal salad to grilled vegetables or rice.

This recipe is also one of my solutions for feeding a family with different palates. The halibut stays plain enough for kids, while the cumin, paprika, and crushed red pepper add depth that adults appreciate. If halibut isn’t your go-to fish, it might be after this one.

For more flavorful, family-approved fish recipes, check out my Miso Glazed Black Cod or Shrimp with Tomatoes and Spinach.

Ingredients You’ll Need

Close-up of fresh halibut and lime slices threaded onto skewers before grilling.
  • Halibut fillets: Use wild-caught Pacific halibut if available. Choose boneless, skinless pieces and cut into 1-inch chunks. Other firm white fish like cod or mahi mahi can also work.
  • Limes: Sliced into thin rounds, lime adds brightness and moisture as it grills. It’s not meant to be eaten whole here, but it infuses the fish with amazing flavor.
  • Spices: A mix of cumin, smoked paprika, oregano, sea salt, and red pepper flakes creates a savory rub with mild heat and aromatic depth.
  • Olive oil: Helps the fish grill evenly and prevents sticking.
  • Optional tools: Double-pronged skewers make grilling easier—no spinning or sliding—and are a great tool for fish or vegetables.

If you have trouble knowing how to make good choices with seafood, you can check out SeafoodWatch.org, an organization that makes recommendations to help you choose seafood that’s fished or farmed in ways that have less impact on the environment.  They also have a free app, which is updated regularly.

How to Make This Halibut Recipe

Step 1: Preheat your grill to medium-high heat. In a small bowl, combine cumin, smoked paprika, oregano, sea salt, and red pepper flakes.

Step 2: Slice 2 limes into very thin rounds and set aside. Cut the remaining lime into wedges for serving.

Close-up of fresh halibut and lime slices threaded onto skewers before grilling.

Step 3: Thread the halibut and lime slices onto skewers, alternating them. Start and end each skewer with a piece of fish.

Skewered halibut brushed with olive oil and spices, prepared for grilling.

Step 4: Brush the halibut with olive oil and sprinkle both sides with the spice mixture.

Halibut skewers grilling on a barbecue with visible char and golden edges.

Step 5: Lightly oil the grill grates to prevent sticking. Grill the skewers for 2½ to 4 minutes per side, depending on the thickness of the fish.

Raw halibut skewers with lime slices ready for grilling, arranged on a white cutting board.

Step 6: The halibut is done when it flakes easily with a fork and reaches an internal temperature of 130–135°F. Serve with lime wedges.

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Recipe Tips for Grilling Halibut

  • Don’t skip the oil. Brushing both the fish and the grill helps prevent sticking, especially with delicate fish like halibut.
  • Use a meat thermometer. For best results, aim for an internal temperature of 130–135°F to keep the texture tender and juicy.
  • Try frozen halibut. If fresh isn’t available, frozen wild halibut works well when thawed properly. Look for options from sustainable sources like Vital Choice or Costco’s wild selection.
  • Mix it up. This recipe works with salmon or other firm white fish, too. Just adjust cooking time based on thickness.
close up of Halibut skewers grilling on a barbecue with visible char and golden edges.

Serving Tips

Try Chopped Grilled Vegetable Salad, Lemon and Cumin Quinoa, or sautéed greens. It’s also great in grain bowls or tacos!

Leftovers can be flaked and used in fish tacos the next day—just store in an airtight container in the fridge.

Plated halibut skewers served with lime wedges and herbs, styled for summer dinner.

Recipe FAQs

What’s the best way to grill halibut?

Skewering halibut with lime slices, brushing with oil, and grilling over medium-high heat keeps the fish moist and prevents overcooking.

Can I use frozen halibut?

Yes, as long as it’s thawed completely and patted dry before grilling. Look for high-quality wild-caught halibut.

How do I keep halibut from sticking to the grill?

Oil the grates and the fish well. A clean grill and proper preheating are key to getting that golden brown exterior without tearing.

What temperature should halibut be cooked to?

Halibut is done when it reaches 130–135°F internally and flakes easily with a fork. Overcooked halibut becomes dry quickly.

Whether you’re hosting a summer BBQ, prepping for Father’s Day, or just need a quick weeknight dinner, this grilled halibut recipe delivers fresh, savory flavors with minimal effort. I hope you give it a try—leave a comment if you do, or share how you made it your own!

For another crowd-pleaser, try my Wild Fish in Parchment or Pistachio-Crusted Salmon next.

More Delicious Fish Recipes

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

5 from 2 votes

Easy Grilled Halibut Skewers Recipe

By Pamela
Grilled halibut skewers are one of my favorite ways to showcase this mild, flaky white fish. In this simple halibut recipe, tender chunks of Pacific halibut are layered with thin slices of lime, brushed with olive oil, and seasoned with a savory spice rub that brings out the best in the fish. The result? A fresh, easy recipe that works beautifully for busy weeknights, summer dinners, or special occasions like Father’s Day.
Servings: 4 -6

Ingredients 

  • ¾ teaspoon ground cumin
  • ¾ teaspoon smoked paprika
  • ¾ teaspoon dried oregano or 1 Tablespoon chopped fresh
  • ¾ teaspoon sea salt
  • ¼ teaspoon crushed red pepper flakes
  • 3 limes, divided
  • 1 ½ pounds boneless, skinless wild halibut or other firm white fish, cut into 1-inch pieces
  • 2 Tablespoons unrefined, cold pressed extra-virgin olive oil + additional for brushing grill

Instructions 

  • Heat a grill over medium heat.
  • Combine spices and salt together in a small bowl.
  • Slice 2 limes very thinly into rounds.
  • Skewer halibut and lime slices on double-pronged or 2 parallel skewers, beginning and ending with the halibut. Brush halibut with olive oil and sprinkle both sides with reserved spice mixture.
  • Brush grill with olive oil and grill skewers 2 ½ to 4 minutes on each side, depending on thickness, until fish flakes easily with a fork. Cut remaining lime into 6 wedges and serve with skewers.

Notes

you can also thread cherry tomatoes or super thin ribbons of zucchini with the fish and lime.
You can make the spice mixture weeks in advance and keep in a glass jar at room temperature.
If you are using the lime slices, don’t make the fish skewers more than an hour in advance otherwise the lime will “cook” the fish.
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9 Comments

  1. Anne says:

    5 stars
    This was perfection; so good!

    1. Pamela says:

      yay!

  2. Jyl says:

    Not a cumin fan – any other rub/seasoning I could substitute…I realize that’s a main flavor – but thought I’d ask!

    1. Pamela says:

      Perfectly fair to ask! You can try a little coriander and dried oregano in place of the cumin. 🙂

  3. Pamela says:

    Hi! How would you adjust for the oven?

    1. Pamela says:

      You can broil them on a broiler pan 6 inches from the heat source, same amount of time, turning to broil both sides. 🙂

  4. David (Iaso Source) says:

    5 stars
    Wow this recipe looks yum I love halibut! I will soon try this ! Thanks for sharing and I love the pictures.

  5. Lois says:

    These look fabulous! Your photos themselves are mouthwatering! I just ordered two sets of the double skewers. It’s so frustrating to have food fall off the single skewers. Thanks for another valuable and practical note.

    1. Pamela says:

      You’ll love these skewers and the recipe!!