This dish is fantastic for fresh halibut since it uses fresh herbs, lemon, and dill to flavor the fish without overpowering the flavor and yet be nutritious and filling.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (2 pound) halibut fillet
- 1 large lemon, quartered
- olive oil for brushing
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 tablespoon dill weed
Instructions
- Preheat the oven’s broiler and coat a baking sheet or broiling pan with olive oil.
- Rinse the fish and pat dry. Place on the greased pan, and brush with olive oil or coat with olive oil cooking spray. Squeeze the juice from the lemon wedges over the entire fillet, and season generously with salt first, then garlic and finally dill.
- Broil for 15 to 20 minutes in the preheated oven, until the fillet is opaque and can be flaked with a fork. Broiling time may depend on the thickness of your fillet.
Nutrition Facts
| Calories | 270 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 2 g |
| Protein | 48 g |
| Saturated Fat | 1 g |
| Sodium | 565 mg |
| Sugars | 0 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Pretty good
Really easy to make and you can play around with the herb & spice mix to baste on the fish. Had fresh halibut filet (1 inch or thicker maybe), basted with oil & herb & spice mix, baked at 400 for close to 20 minutes. Needed no touching or turning in between and came out just perfectly cooked, juicy and delicious. So easy!
Super easy my kids and I ate it all! Fried both sides for 1.5 Min and put in the oven at 375° For 15min came out beautifully def would do this again!
less salt, fresh garlic (minced). Most of oil is for coating bottom of pan. Broil on medium for 20 minutes (halibut steak)
was great! Fresh and tasty.
It was good. Now, to start, I had 2 freshly caught, flash frozen, Alaskan Halibut fillets, that were about 0.5″- 1.0″ thick. I wanted something that kept the natural halibut taste but at the same time enhanced it with some other, good, natural flavours. I read pretty much every single review on this dish that was written so far, so i adjusted only a few things to the original recipe, based on a few of the majority suggestions. First, I used avocado oil, refined for high heat, instead of olive oil ( I have been experimenting with different healthy fat oils because butter is one of the top 10 causes of obesity and Atherosclerosis in America. Just saying [ well, that, and all the preservatives America puts in their prepared foods that are illegal in other countries ] ). Back on topic; Oil. I did not use 1 cup though the recipe stated to. I instead, used about 4 Tb of my avocado oil ( this is a suggested minimum amount unless you like your fish dry ), and finger massaged it into both sides of the fillets. I also brushed some on the bottom of the foil covered pan, in the location that I am going to place my fillets. I then sliced up a large lemon, a little thicker than normal slices, about 0.25″ -0.50″ thick and placed 2 slices underneath both fillets ( laying side by side, as to evenly support the weight of the fillet, [ obviously, If you have a larger piece of fish, use more slices ] ). I did this because some of the reviews stated that sometimes the Halibut
This was a great simple way to enjoy delicious halibut! I made it almost exactly as written – I just baked it at 375 for about 20 minutes instead of broiling because I had thicker steaks. I also used zest in place of lemon juice to reduce the acidity but it was absolutely delicious! Plan to make it this way all the time! One suggestion that doesn’t affect the recipe as written – try adding some fennel slices to the pan under and around the halibut and some fronds on top – adds a great flavor!
Pretty much followed the recipe except to blend butter with the olive oil. Wasn’t stingy with the herbs but didn’t overdo them either. Placed on the middle rack under the broiler for 20 minutes and came out perfectly done, moist and flaky, Really very pleased with the results.
This was a tasty way to do up fresh halibut.
This was great!!! I ran out of garlic powder so used garlic instead. I also baked for 20 minutes at 400. My husband is always very critical of fish and loved it!
Fresh dill makes all the difference..
This was by far THE BEST recipe I have found. The only changes I made were not using the full amount of olive oil and I BBQ’d it on tin foil. YUM!!!
Added a horseradish dill sauce on the side. Yum! So tender.
This was appealing to me as it is unencumbered by lots of fatty, rich extras like cheese, mayo, sauces, etc. I baked this at 400 degrees for about 20 minutes, only because I am more comfortable with this method. I used fresh dill, freshly ground pepper and a sprinkle of paprika for color. You can’t go wrong with this flavor combination of lemon, dill, garlic and olive oil, which for any fish is always a winner.
Excellent flavor but the recommended 15 minute broil time dried out the texture. Next time, I’ll check it at 10 minutes.
best fish I have had in a LONG time.
375 degrees for 8-12 minutes. Juice one lemon, use two cloves of fresh garlic to replace the powder, dried dill weed and I added a teaspoon of melted butter plus about two tablespoons of olive oil. I placed all of the seasoning in a bowl and whisked it together. I then coated the fish with the seasoning, placed it in a greased baking dish, and poored the remaining seasoning over it.
Tasty and easy to make! Will make again! I did not use all of the oil that the recipe called for…just brushed both the fish and pan with oil.
I took some other reviewers’ advice and baked it instead of broiling it. Had I not cooked it too long, it would have been amazing! I gave it 4 stars because I thought it was a little dilly.
I thought this was a bit bland.
Delicious! As with other reviewers, I didn’t see the point of slathering cheese, cream etc on a choice cut of fish. The halibut was 2.5 lb and cooked it at 400 for just over twenty minutes.