Ina Garten’s Grilled Halibut is a simple, elegant dish that highlights the natural flavor of the fish with minimal seasoning and a fresh lemon-herb finish. It’s the perfect recipe for a light summer dinner, a backyard barbecue, or a healthy meal that’s packed with clean, bright flavors.

Easy to prepare yet full of sophistication, this recipe shows that sometimes the simplest dishes are the best.

What Is Ina Garten’s Grilled Halibut?

This grilled halibut recipe involves lightly seasoning thick, firm halibut fillets and grilling them until perfectly cooked—tender and flaky inside, with slight char marks outside. Ina’s version often includes a fresh herb vinaigrette or squeeze of lemon to enhance the fish’s delicate flavor without overpowering it.

Other Ina Garten Recipes

Reasons to Try Ina Garten’s Grilled Halibut

Simple and quick – Ready in under 20 minutes
Healthy and light – High in protein and low in fat
Naturally flavorful – No heavy sauces needed
Perfect for grilling season – A fresh, summer favorite
Pairs beautifully with sides – Versatile main course
Elegant yet easy – Ideal for casual or formal meals
Mild taste – Even non-fish lovers enjoy halibut

Ingredients Needed to Make Ina Garten’s Grilled Halibut

4 (6-ounce) halibut fillets, about 1 inch thick
3 tablespoons olive oil
1 tablespoon lemon zest
2 tablespoons freshly squeezed lemon juice
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Lemon wedges, for serving

Instructions to Prepare Ina Garten Grilled Halibut

Step 1: Prepare the grill

Preheat your grill to medium-high heat. Oil the grates lightly to prevent sticking.

Step 2: Season the fish

Brush both sides of the halibut fillets with olive oil. Sprinkle evenly with salt, pepper, and lemon zest.

Step 3: Grill the halibut

Place the fillets on the hot grill. Grill for 4–5 minutes on the first side without moving, until distinct grill marks form. Carefully flip the fish and grill for another 3–4 minutes, until it is just cooked through and flaky.

Step 4: Prepare the lemon-herb finish

While the fish grills, combine lemon juice, dill, and parsley in a small bowl. Drizzle this mixture over the cooked halibut right before serving.

Step 5: Serve hot

Plate the halibut, garnish with extra herbs if desired, and serve with lemon wedges.

What Goes Well With Ina Garten’s Grilled Halibut

Grilled asparagus or zucchini – Simple vegetable sides
Light couscous or quinoa salad – Adds a fresh grain component
Herbed potato salad – Classic and satisfying
Tomato and cucumber salad – Bright and refreshing
Garlic green beans or snap peas – Crisp, flavorful sides
Crusty bread with olive oil dip – For a rustic touch
Crisp Sauvignon Blanc or light Pinot Grigio – Perfect wine pairing

Key Tips for Making Ina Garten’s Grilled Halibut

Choose thick fillets – Prevents overcooking and dryness
Oil the grill grates well – Avoids sticking and tearing
Do not overcook – Halibut dries out quickly if overdone
Season simply – Let the flavor of the fish shine
Let the fish rest 1–2 minutes after grilling – Keeps it juicy
Use fresh herbs – Adds vibrant flavor and color
Serve immediately – Best when hot and fresh off the grill

Creative Variations of Ina Garten’s Grilled Halibut

Top with a mango salsa – Sweet and spicy twist
Add a garlic butter drizzle – For extra richness
Swap dill for basil or cilantro – Different herb flavors
Use a citrus marinade – Mix orange and lime with lemon
Serve with avocado slices – Creamy texture complements the fish
Brush with a mustard vinaigrette – For a bold flavor layer
Sprinkle with toasted pine nuts before serving – Adds crunch

Storage Guidelines for Ina Garten Grilled Halibut

Refrigerate leftovers within 2 hours – In an airtight container
Consume within 2 days – Best flavor and texture
Store sauce separately if possible – To maintain freshness
Avoid freezing cooked halibut – The Texture can become dry and mushy

Reheating Tips for Ina Garten’s Grilled Halibut

Oven: Reheat at 275°F for about 8–10 minutes – Gentle, even heating
Stovetop: Warm in a skillet with a splash of olive oil – Low heat
Avoid microwaving – Tends to overcook and dry out the fish
Cover loosely with foil when reheating – Prevents moisture loss
Top with fresh lemon juice after reheating – Brightens up the flavor

Nutritional Value (per serving, approx.)

Calories: 280
Protein: 32g
Carbohydrates: 2g
Fat: 15g
Fiber: 0g
Sugar: 0g
Sodium: 370mg

A lean, nutrient-rich option that’s filling and refreshing.

FAQs

How do you keep halibut from drying out on the grill?

To keep halibut moist, grill thick fillets over medium-high heat, oil the grates well, and avoid overcooking. Remove the fish with a fork as soon as it flakes easily.

Can I marinate halibut before grilling?

Yes, a light marinade with olive oil, lemon juice, and herbs for 15–30 minutes enhances flavor without overpowering the delicate fish.

What internal temperature should grilled halibut reach?

Halibut is perfectly cooked when it reaches an internal temperature of 130–135°F. It should be opaque and flake easily, but still moist inside.

Can I grill halibut without a grill?

Absolutely. You can use a stovetop grill pan or even broil the halibut in the oven to mimic the grill’s high heat and achieve similar results.

Wrapping Up

Ina Garten’s Grilled Halibut is the kind of meal that proves you don’t need complicated ingredients or heavy sauces to create something truly delicious. With a focus on fresh flavors and perfect grilling technique, this recipe is a celebration of clean eating and simple elegance. Serve it hot, brightened with lemon and herbs, for a memorable dish that always impresses.