Grilled Halibut Fillet Camping Recipe Is Ready In Mere Minutes! (2024)

FAQs

How do you know when halibut is done on the grill? ›

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.

Bake: Bake halibut on baking sheets in the oven at 400 to 450°F until halibut is just opaque and flesh flakes when cut with a fork, about 10 to 15 minutes. Baking halibut with plenty of olive oil, butter, or even in a sauce, will prevent it from drying out.

A 1-inch halibut steak will grill up in about 10 minutes over medium-high heat while thinner cuts and fillets can cook in as little time as 6 minutes. Turn just once during cooking to avoid having the halibut fall apart, and keep the heat at medium-high (watch for burning).

Know the Right Internal Temperature for Halibut

For a firm-but-flaky fish, shoot for a perfect medium (130 to 135°F). The center will be opaque, but not glossy or pink. If a rare, or medium-rare is more to your liking, look for temperatures around 120°F for rare and 125°F medium rare.

Aim for an internal temperature anywhere between 130 degrees F and 135 degrees F. Any lower than this, and halibut won't flake easily with a fork. Cooked past 135 degrees F, Pacific halibut can become quite tough and difficult to flake.

The ideal internal temperature for fish is 135-140 degrees F — this is when it's moist and flaky, but not dry yet. Be careful not to burn the sauce. My top tips for this are keep the heat low (just high enough to barely simmer), and remove the sauce from the pan quickly once it's done.

Do you rinse halibut before cooking? You should gently rinse halibut under cold water before cooking. Pat any excess moisture off each fillet using a paper towel.

Per inch of fish, the general rule is to allow 8-10 minutes of grill time. So, if your fish is two inches in thickness, grill each side for about six to eight minutes. But its always a good idea to check the instructions on your recipe.

Grilling Halibut to Perfection

Since halibut can dry out easily, the grilling time is pretty short compared to chicken or meat, meaning no breaks for a glass of wine or beer inside because overcooking will ruin everything you worked so hard for.

Halibut can be expensive, so make the most of it by grilling, pan-searing and roasting. Halibut is thick and firm, so it's naturally suited to these high-heat methods. It's one of the easier white fish to flip, too.

Which side of halibut to grill first? ›

Before grilling, you'll want to ensure you remove as much moisture as possible from the halibut. Carefully pat the fish dry all over — particularly on the skin — before grilling. Clean and oil your grill grates right before grilling halibut and start the halibut skin-side down.

Let Your Fish Be

While your fish is cooking on each side, resist the urge to poke and prod it. Leave it alone until it's done cooking, then flip or remove from the grill. In general, fish should take 3 to 5 minutes per side to cook depending on the thickness of the fish.

Brush the top of the plank with oil. Place the plank on the grill with the fish fillet on top. Close the grill cover and allow to cook for 10-12 minutes. No flipping is required.

Before you start cooking halibut, it will look glossy. As it cooks, it becomes more white and opaque in color. You'll also notice that the fish will easily flake off if you gently scrape it with a fork.

Be sure to stick with the general rule of thumb that allows for 8-10 minutes of grill time per inch of fish. Therefore, if your fish is an inch in thickness, grill each side for about three to four minutes.

Undercooked fish resists flaking and is translucent. If your fish is undercooked, continue heating it until it's done. But remember, fish cooks fast, so be sure to check it often.