Grilled Halibut with Lemon and Parsley

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Grilled Halibut with Lemon and Parsley


This Grilled Halibut with Lemon and Parsley recipe is a great quick summer cookout dish.  It works best with fresh halibut steaks, but you can use filets, or another dense white fish if you want to.  Make sure that you don’t overcook the fish if it “flakes easily with a fork” it’s overdone. You want the fish to just separate, while still being opaque in the middle.


 Make sure that you don’t overcook the fish


When buying fresh fish, make sure that it looks and smells fresh.  Previously frozen fish is all right if it has been properly thawed, but in many cases, it’s not.  The fish will feel rubbery when it’s not thawed correctly, and it will cook, exactly how it feels, rubbery.  It’s one of the reasons I think people don’t incorporate more fish into their diet; old rubbery fish that is overcooked, is simply not good eats.  Try to buy your fish at a fish market, not the supermarket, whenever possible, unless of course, you have the chance to go out and catch it yourself…now that’s fresh fish!


This recipe does require an hour of marinating time, so plan accordingly.

Grilled Halibut with Lemon and Parsley

Grilled Halibut with Lemon and Parsley


  • 4 (5 ounce) halibut steaks
  • 1/4 cup fresh lemon juice
  • 1/3 cup extra virgin olive oil
  • salt and freshly ground pepper, to taste
  • 1/3 cup chopped parsley, preferably Italian leaf
  • red pepper flakes, to taste
  • 2 tablespoons unsalted butter


Step 1

In a glass dish, combine the oil and lemon juice, season with salt and pepper; add the fish, cover and marinate in the refrigerator for 1 hour, turning once.

Step 2

Oil the grids of the barbecue or a ridged grill pan, heat over high heat until hot. Meanwhile, combine the chopped parsley, red pepper flakes and butter in a microwave safe measuring cup; microwave until the butter is melted. Add the marinade from the fish and mix well.

Step 3

Place the halibut on the grill and cook, basting with the marinade; turning once, until just opaque. Discard any unused marinade.

Along with a glass of crisp white wine, this dish pairs beautifully with Low-Fat Oven Baked Zucchini Crisps or Zucchini Corn Saute.

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Recipe Comments

  1. posted by Mary Ann on February 1, 2020

    This was very tasty and juicy. My husband likes a sauce on everything and he liked this recipe. I will definitely make this again.

    • posted by LindySez on February 1, 2020

      So glad you liked it Mary Ann, and thanks for posting. Cheers ~ Lindy


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Nutritional Info

This information is per serving.
  • Calories
  • Protein
  • Carbohydrate
  • Dietary Fiber
  • Cholesterol
  • Sodium
  • Fat
    23g (6g Sat, 13g Mono, 3g Poly)

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