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
- 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.
Step 3: Thread the halibut and lime slices onto skewers, alternating them. Start and end each skewer with a piece of fish.
Step 4: Brush the halibut with olive oil and sprinkle both sides with the spice mixture.
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.
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.
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.
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.
Recipe FAQs
Skewering halibut with lime slices, brushing with oil, and grilling over medium-high heat keeps the fish moist and prevents overcooking.
Yes, as long as it’s thawed completely and patted dry before grilling. Look for high-quality wild-caught halibut.
Oil the grates and the fish well. A clean grill and proper preheating are key to getting that golden brown exterior without tearing.
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!
Easy Grilled Halibut Skewers Recipe
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 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.
Like this recipe? Rate & comment below!
This was perfection; so good!
yay!
Not a cumin fan – any other rub/seasoning I could substitute…I realize that’s a main flavor – but thought I’d ask!
Perfectly fair to ask! You can try a little coriander and dried oregano in place of the cumin. 🙂
Hi! How would you adjust for the oven?
You can broil them on a broiler pan 6 inches from the heat source, same amount of time, turning to broil both sides. 🙂
Wow this recipe looks yum I love halibut! I will soon try this ! Thanks for sharing and I love the pictures.
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.
You’ll love these skewers and the recipe!!