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This lemon rosemary Alaskan halibut recipe is very easy to make. The coupling of rosemary and thyme balanced with the bright lemon juice make this filet of fish pop. The longer you let the fish marinate, the more tender and flavorful it will be. Halibut is one of my favorite types of fish and this is the easiest and most delicious way to prepare it (in my opinion). Halibut is rather mild in flavor, so many people will enjoy this recipe, even if they don’t particularly like fish. It has a firm, yet tender, flaky texture that just melts in your mouth. I also find this to be a light dinner, paired with fresh vegetables and maybe some kobocha squash (my favorite type of squash).
Halibut is a member of the flounder family and they live in the cold northern Atlantic and Pacific oceans. Most commercial halibut fishing takes place on the upper West Coast of the U.S. and Canada. It is in season from spring through mid-fall and is a great source of protein, B-vitamins, magnesium, and Omega 3 fatty acids. Make sure you always verify that your halibut was wild-caught in a sustainable and eco-friendly manner. My wild-caught Alaskan halibut comes from my affiliate partner, Tropical Traditions, who obtains their fish from small, local fishermen in Alaska, where sustainable harvesting techniques are practiced.
Lemon Rosemary Alaskan Halibut Recipe
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- 1 lb. wild-caught Alaskan Halibut (thawed if frozen)
- 1 large lemon or 2 small lemons zested and juiced
- 3 tbsp. white balsamic vinegar
- 3 tbsp. sesame oil or avocado oil
- 2 tsp. thyme leaves (fresh or dried)
- 2 tsp. rosemary leaves (fresh or dried)
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- sea salt and pepper to taste
1. In a small bowl, whisk together all of the marinade ingredients until combined.
2. Pour the mixture over your halibut and let the halibut marinate for a minimum of 6 hours. Overnight is even better! Every few hours, if you remember, move the halibut around and make sure everything is still coated with the marinade.
3. You can cook the halibut on the grill, in a frying pan, or in the oven.
- If you choose the grill, be cautious, as the fish will tend to stick to the grill, so make sure you oil the grates well. You could also use a grilling basket, or even wrap the fish in parchment paper and then wrap with foil (so that the foil doesn’t touch the food). Grill for 8-12 minutes, or until the fish flakes easily and the meat is white. It is easy to overcook, and I also don’t recommend flipping the steak, as you’ll run the risk of it breaking. The time will depend on how thick your steak is. A one inch thick halibut steak will take approximately 10 minutes over medium heat.
- If you choose the oven, place the halibut in a well oiled pan and bake at 400 (uncovered) for 15-20 minutes, depending on the thickness.
- If you choose the frying pan, heat some coconut oil over medium heat and sear the halibut for 4-5 minutes on each side.
4. Top with some grass-fed butter or ghee and a squeeze of lemon juice. Enjoy!