Grilled Cilantro Lime Halibut

5 from 3 votes

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Grilled Cilantro Lime Halibut is so easy to make and doesn’t taste fishy at all. Just fresh, flaky, and fantastic! You will love the fresh flavor combinations!

Cilantro Lime Halibut on a plate with lime slices and cilantro garnish on a plate

Grilled Halibut

All I can say is… BEST. HALIBUT. EVER. I can take credit for the picture, but not for the recipe. I got this Cilantro Lime Halibut recipe from Gastronomy Inc. They have the best seafood recipes! This recipe, with fresh lime and zesty cilantro, brings out the flavor of the halibut. It is really easy to make and doesn’t taste fishy AT ALL. It is just fresh, flaky, and fantastic! Plus, it is low fat and healthy too!

Fresh is Best

I always recommend using the freshest fish you can find. We were lucky because we made this recipe with SUPER fresh halibut straight from Alaska. But if you’re not a coastal resident, I like to use frozen halibut fillets that you can find at the grocery store.  Fish counters at the grocery store have delicious options too, so just do a little looking and you’ll soon have your hands on some fresh fish to toss on the grill.

Tips for Grilling Halibut

  • Our biggest tip to grilling halibut is to sear the fillets in a non-stick pan (oiled of course) over high heat on the stove top before you even fire up the grill. Searing the fillets will give them a nice crust that will help prevent the halibut from sticking and falling through the grates of your barbecue grill.
  • Prep your grill too by oiling the cooking grate or grill before you transfer the fish from the stove top to the grill. The whole trick is to keep that delicate flaky fish from sticking.
  • Steaks that have been cut across the grain have a lesser chance of sticking to the grill, so you can choose halibut steaks instead of fillets if you wish.

Seasoning Grilled Halibut

Flaky halibut is such a mild fish that you can season it up pretty much however you like. I love the citrus flavor of lime and zesty herbal flavor of cilantro. It just brings out the freshness of the fish. Start with salt and pepper, then use simple seasonings like garlic, lime zest and fresh lime juice. This fish is so delicious, light, healthy and flavorful.

What to Serve with Grilled Halibut

Serve this seasoned halibut over rice or add it to a tortilla for Halibut Tacos. To keep calories down, we love to serve it alongside grilled veggies. This recipe is so versatile you can make it work with so many recipes. Try a few of our other fish favorites:

A fork cutting into a flaky piece of Cilantro Lime Halibut

How to Make Grilled Halibut

Grilled Cilantro Lime Halibut on a plate garnished with lime slices and cilantro

Cilantro-Lime Halibut

5 from 3 votes
This Cilantro Lime Halibut is so easy to make and doesn’t taste fishy at all. Just fresh, flaky, and fantastic! You will love the fresh flavor combinations!
Prep Time 10 mins
Cook Time 8 mins
Refrigerate 1 hr
Total Time 1 hr 18 mins
Course Dinner, Main Course
Cuisine American
Servings 2



  • Season halibut with salt and pepper one hour before cooking. Place in refrigerator.
  • Lightly oil a non-stick pan with canola or vegetable oil. Over high heat, sear each side of the halibut filets for five seconds each.
  • Searing the filets will cook a fine layer on the outside of the fish so that it will not stick to the barbecue. Because of the moistness and flakiness of halibut, this will prevent the halibut from sticking and falling through the grates of your barbecue grill. This is a great tip when barbecuing all types of fish, but works especially well with halibut.
  • Remove halibut from pan and turn heat down to medium. Add olive oil and garlic to pan and cook for 2 minutes. Add wine or chicken stock, cilantro, lime juice , lime zest and olive oil to the sauté pan and heat until hot but not boiling.
  • Remove sauce from heat and baste fish on both sides. Cook on barbecue grill for 3 minutes per side, basting constantly while cooking. Serve immediately.

Nutrition Information

Calories: 181kcalCarbohydrates: 3gProtein: 1gFat: 14gSaturated Fat: 2gCholesterol: 1mgSodium: 5mgPotassium: 43mgSugar: 1gVitamin C: 3.2mgCalcium: 11mgIron: 0.2mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker

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  1. 5 stars
    I made one change in the cooking method that I think was an improvement. I used a couple of pieces of fresh caught halibut I just got this weekend on a fishing trip in my home state of Alaska. The only difference I did was to cook the fish in a grill pan rather than on a barbecue. The marinade was collected in the bottom of the pan and when the fish was done it had reduced down to a nice sauce to finish the fish off with. Great recipe, using fresh ingredients that I had on hand.

    1. That sounds DELICIOUS!!!! Very good to know! Sometimes fish is hard to grill because it sticks and flakes too easily. This is the perfect solution– plus you get a yummy sauce so double-win! Thanks for your great comment and for the 5-stars!

  2. Made the Cilantro-Lime Halibut last night and it was GOOD! Skewered some veggies for the BBQ and a slice of garlic toast and we had an excellent dinner 🙂

    The tip about searing the fish first – really worked well!


    1. Great! Glad to hear it turned out well for you! One of my favs… love the idea of skewered veggies!

    1. Try grilling in a fry pan over medium heat until it is cooked through. It will brake and flake off easily when fully cooked.

  3. Wow…this looks awesome too! I'll have to make this next week and share on my blog!! Be on the look-out ;o)

    1. I just did this recipe and the timing was way off….especially for a thicker fish such as halibut. After following the instructions I think searing for about 20-30 secs on each side would be better than just 5 secs each side, and cook on grill for maybe 6 mins on each side, b/c after grilling for 3 mins each side the fish was still raw in the center. I think maybe i’ll try this recipe with a different type of fish and cook on a skillet!

      1. I’m sorry you had that experience with this recipe! Cooking times can vary so much depending on your grill, the thickness of the cuts of fish, and even altitude. I’m glad you were able to figure out a solution!

  4. Hey there! I found your blog on my cousin’s blog links… I am so glad I did! I am LOVING your recipes… Thanks for sharing them:)