How to Cook Alaskan Halibut

by Valerie Liles

Two raw halibut filets on a white plate.

HaraldBiebel/iStock/Getty Images

Alaskan or Pacific Halibut can be found in the deep cold waters of the Keani Peninsula. The excitement of catching one of these "soakers" is rivaled only by the pleasure of sitting down to a delicious Alaskan Halibut steak dinner. If you're not lucky enough to catch one of these mild and sweet tasting flatfish, any fish store worth its salt should have an ample selection of fresh fish to choose from. Fresh halibut should be white and shiny, with steaks coming from a larger catch and fillets from smaller halibut. Halibut can be baked, broiled and grilled.


Fish Grilling Rule Number One: A 1 in. thick fish steak takes approximately 10 minutes total to cook, with an additional 10 minutes per one additional inch of thickness.

Prepare marinade: In a shallow dish add 2 tbsp. of lime or lemon juice, 1 tbsp. fresh ground oregano, 2 tsp. olive oil and 1 tsp. lemon-pepper seasoning. Rinse fish steaks and pat dry with a paper towel. Add fish; turn to coat each side with the marinade. Cover and place in refrigerator for 30 minutes to 1 hour, turning steaks at least twice during that time.

Clean the grate on the grill completely before using to prevent the steak or fillet from sticking. Turn on the grill, or add charcoal and light. Always wait until grate is hot before grilling halibut steaks or fillets.

Fish Grilling Rule Number Two: Before grilling, make sure you turn the steak only once to prevent the steak from sticking to the grate and or falling apart.

Remove fish from the dish and save the remaining marinade. Generously brush each side of the steak with olive oil. Place your well oiled halibut steak on a hot grill for three to five minutes. Carefully flip the steak, and cook for an additional three to five minutes until the steak easily flakes apart. Remove from the grill and place on a serving dish. Squeeze the juice from a lime wedge over each steak.


Marinade your halibut steak in your favorite seasonings or use the recipe provided, for at least 30 minutes in the refrigerator. Preheat your oven to 400 degrees before cooking, otherwise the steak will not cook uniformly.

Brush olive oil on the bottom of an oven-safe baking pan and set aside. Remove steaks from marinade and generously coat both sides of the steak with the remaining marinade. Place steaks in baking pan.

Place the baking pan in oven and bake for 10 to 15 minutes. Baste each side with olive oil, carefully turning the steak so it doesn't fall apart. Cook for an additional seven to eight minutes until fish flakes easily with a fork. Remove from the oven and place on a serving dish. Garnish with a lemon or lime wedge. Keep in mind that oven temperatures vary, and adjust your cooking time accordingly.


Before broiling your halibut, place the oven rack four inches from the broiler found in the inside top of the oven. Marinade both sides of the halibut steak with the recipe provided for a minimum of 30 minutes.

Turn your oven to "Broil" and preheat. Remove steaks from marinade and brush both sides of the steak with a generous amount of olive oil.

Place the steaks in the preheated oven. Broil for five minutes, remove from oven, baste with the remaining olive oil and return to the oven for an additional five to 10 minutes, or until fish easily flakes with a fork. Place on a serving dish and garnish with lemon or lime.


  • When grilling, baking or broiling halibut, don't use heavy spices or marinades as it will mask the clean, fresh taste of the fish.

    Halibut is one of the least fatty fish you will find, so be aware that when cooking a halibut steak or filet, it will stick to the grill if not properly prepared.

    Nutrition facts for one 3.5 oz.serving of raw halibut includes 110 calories, 2.3 g of total fat, 32 mg of cholesterol, 54 mg of sodium, 20.8 g of protein and 0.5 g of omega-3 fatty acids.

Photo Credits

  • HaraldBiebel/iStock/Getty Images

About the Author

Based in Atlanta, Valerie Liles has been writing about landscape and garden design since 1980. As a registered respiratory therapist, she also has experience in family health, nutrition and pediatric and adult asthma managment. Liles holds a Bachelor of Arts in journalism from Colorado State University and a Master of Science in technical communication from the University of Colorado.