Oh, halibut—how we adore your flaky, mild flavor and impressive nutritional profile! Whether you’re craving a quick weeknight dinner or a fancy weekend feast, these 18 healthy halibut recipes are sure to inspire. From zesty lemon garlic creations to cozy, herb-crusted delights, there’s something here for every palate. Dive in and discover your next favorite dish that’s as nourishing as it is delicious!
Grilled Halibut with Lemon Butter Sauce
Evenings like these call for something light yet satisfying, a dish that whispers of summer and the sea. Grilled halibut with lemon butter sauce is just that—a simple, elegant meal that feels like a gentle embrace.
Ingredients
- 2 halibut fillets, about 6 oz each
- A couple of tablespoons of olive oil
- Salt and freshly ground black pepper, just a pinch
- 2 tablespoons of unsalted butter
- The zest and juice of 1 lemon
- A splash of white wine (optional, but lovely)
- A small handful of fresh parsley, chopped
Instructions
- Preheat your grill to medium-high, aiming for about 400°F. This ensures a nice sear without burning.
- Lightly brush both sides of the halibut fillets with olive oil and season them with salt and pepper. The oil helps prevent sticking and adds flavor.
- Place the fillets on the grill. Cook for about 4 minutes on the first side—you’re looking for those beautiful grill marks and the edges to start turning opaque.
- Gently flip the fillets and cook for another 3-4 minutes. The fish should flake easily with a fork when done.
- While the fish cooks, melt the butter in a small saucepan over low heat. Stir in the lemon zest, juice, and a splash of white wine if using. Let it simmer for a minute to meld the flavors.
- Remove the fish from the grill and drizzle with the lemon butter sauce. Sprinkle with chopped parsley for a fresh, colorful finish.
Halibut’s firm texture holds up beautifully to grilling, while the lemon butter sauce adds a bright, creamy contrast. Serve it alongside a crisp salad or over a bed of quinoa for a meal that’s as nourishing as it is delightful.
Baked Halibut with Herbs and Olive Oil
Kindly imagine the gentle aroma of herbs mingling with the richness of olive oil, as it envelops a perfectly baked halibut, creating a dish that feels like a quiet moment of comfort.
Ingredients
- A couple of halibut fillets, about 6 ounces each
- A generous splash of extra virgin olive oil
- A small handful of fresh thyme, roughly chopped
- A small handful of fresh rosemary, roughly chopped
- A pinch of sea salt
- A pinch of freshly ground black pepper
- A lemon, cut into wedges for serving
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish with a bit of the olive oil.
- Place the halibut fillets in the prepared dish, ensuring they’re not touching for even cooking.
- Drizzle the fillets with the remaining olive oil, making sure each piece is lightly coated.
- Sprinkle the chopped thyme and rosemary evenly over the fillets, followed by a pinch of sea salt and black pepper.
- Bake in the preheated oven for about 12-15 minutes, or until the fish flakes easily with a fork but remains moist inside.
- Remove from the oven and let it rest for a couple of minutes before serving to allow the flavors to meld.
Just as the fish comes out of the oven, the edges are slightly crisp, while the center remains tender and flaky. The herbs and olive oil create a melody of flavors that’s both vibrant and soothing. Serve it with a wedge of lemon on the side for a bright finish, or alongside a simple salad for a complete meal.
Halibut Steamed with Ginger and Scallions
Kind of like a quiet morning by the sea, this dish brings a sense of calm and freshness to the table, with the halibut gently steamed to perfection, infused with the warm notes of ginger and the bright touch of scallions.
Ingredients
- 1 lb halibut fillet, skin on or off as you prefer
- A thumb-sized piece of ginger, thinly sliced
- A couple of scallions, cut into 2-inch pieces
- A splash of soy sauce
- A drizzle of sesame oil
- 1/2 cup water
Instructions
- Prepare your steamer by bringing the 1/2 cup of water to a boil over medium-high heat.
- While the water heats, place the halibut fillet on a heatproof plate that fits inside your steamer. Tip: If the fillet is thick, make a few shallow slashes on the skin side to help it cook evenly.
- Scatter the ginger slices and scallion pieces over the halibut. Tip: Save a few scallion pieces for garnish at the end.
- Once the water is boiling, place the plate with the halibut in the steamer. Cover and steam for about 8-10 minutes, depending on the thickness of the fillet. Tip: The halibut is done when it flakes easily with a fork.
- Carefully remove the plate from the steamer. Drizzle the soy sauce and sesame oil over the halibut.
- Garnish with the reserved scallion pieces and serve immediately.
Halibut steamed this way turns out incredibly tender, with the ginger and scallions lending a fragrant aroma that’s both inviting and comforting. Try serving it over a bed of steamed jasmine rice to soak up all the delicious juices.
Pan-Seared Halibut with Avocado Salsa
Just imagine the gentle sizzle of halibut meeting a hot pan, the aroma filling the kitchen as you stand there, lost in the moment. It’s a simple dish, really, but the combination of crispy skin and tender flesh, topped with a vibrant avocado salsa, feels like a quiet celebration.
Ingredients
- 2 halibut fillets, about 6 ounces each
- A good glug of olive oil
- A pinch of salt and a crack of black pepper
- 1 ripe avocado, diced
- A handful of cherry tomatoes, quartered
- A small red onion, finely chopped
- A squeeze of lime juice
- A couple of cilantro sprigs, chopped
Instructions
- Pat the halibut fillets dry with a paper towel to ensure a good sear.
- Heat a glug of olive oil in a non-stick pan over medium-high heat until it shimmers, about 2 minutes.
- Season the fillets with salt and pepper, then place them in the pan skin-side down. Cook for 4 minutes without moving to get that perfect crispiness.
- Carefully flip the fillets and cook for another 3 minutes, or until the flesh is opaque and flakes easily with a fork.
- While the fish cooks, mix the diced avocado, cherry tomatoes, red onion, lime juice, and cilantro in a bowl for the salsa. Tip: Add the lime juice right after dicing the avocado to prevent browning.
- Remove the halibut from the pan and let it rest for a minute on a warm plate.
- Top each fillet with a generous spoonful of the avocado salsa just before serving. Tip: For an extra touch, serve with a side of warm tortillas or over a bed of quinoa.
The halibut comes out with a beautifully golden crust, giving way to moist, flaky meat beneath. The salsa adds a fresh, creamy contrast, with the lime and cilantro brightening every bite. Try serving it with a chilled glass of white wine for a truly serene dining experience.
Halibut Tacos with Cabbage Slaw
Sometimes, the simplest dishes bring the most comfort, especially when they’re as light and refreshing as these halibut tacos. Sitting here, thinking about the crisp cabbage slaw and the tender fish, it’s easy to see why this meal feels like a gentle hug on a busy day.
Ingredients
- a couple of halibut fillets, about 1 lb total
- a splash of olive oil
- a pinch of salt and pepper
- 1 cup of thinly sliced cabbage
- a drizzle of lime juice
- a handful of chopped cilantro
- a couple of tbsp of sour cream
- 4 small tortillas
Instructions
- Preheat your skillet over medium heat and add a splash of olive oil.
- Season the halibut fillets with a pinch of salt and pepper on both sides.
- Place the fillets in the skillet and cook for about 4 minutes on each side, or until the fish flakes easily with a fork.
- While the fish cooks, toss the sliced cabbage with a drizzle of lime juice and a handful of chopped cilantro in a bowl.
- Warm the tortillas in a dry skillet for about 30 seconds on each side, just until they’re soft and pliable.
- Spread a tbsp of sour cream on each tortilla, then top with a piece of halibut and a generous helping of the cabbage slaw.
Just like that, you’ve got a meal that’s both vibrant and comforting. The halibut is wonderfully flaky, the slaw adds a crisp contrast, and the lime brings everything to life. Try serving these tacos with an extra wedge of lime on the side for those who love a bit more zing.
Healthy Halibut Chowder
Yesterday, as the early summer light faded, I found myself craving something both comforting and light, a dish that would hug me from the inside without weighing me down. That’s when the idea of a Healthy Halibut Chowder came to mind, a perfect blend of nourishing and soothing.
Ingredients
- a couple of tablespoons of olive oil
- one medium onion, diced
- two cloves of garlic, minced
- a couple of carrots, peeled and diced
- two stalks of celery, diced
- a splash of white wine
- four cups of vegetable broth
- one pound of halibut, cut into chunks
- a cup of coconut milk
- a handful of fresh dill, chopped
- salt and pepper, just enough to season
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers.
- Add the onion, garlic, carrots, and celery, cooking until they’re just soft, about 5 minutes.
- Pour in the white wine, letting it simmer for a minute to cook off the alcohol.
- Add the vegetable broth, bringing the mixture to a gentle boil.
- Gently place the halibut chunks into the pot, reducing the heat to a simmer. Cook for about 10 minutes, until the fish is opaque.
- Stir in the coconut milk and fresh dill, heating through for another 2 minutes.
- Season with salt and pepper, tasting as you go to get it just right.
Gently ladle the chowder into bowls, noticing how the coconut milk gives it a creamy texture without heaviness. The halibut stays tender, flaking apart at the touch of a spoon, while the dill adds a fresh, almost grassy note. Serve it with a slice of crusty bread to soak up every last drop.
Halibut with Mango Salsa
Kind of like those quiet mornings when the light filters in just right, today feels perfect for something light yet vibrant. Halibut with mango salsa is that dish—simple, fresh, and a little sweet, just like summer should be.
Ingredients
- a couple of halibut fillets, about 6 oz each
- a splash of olive oil
- a pinch of salt and pepper
- one ripe mango, diced
- half a red onion, finely chopped
- a handful of cilantro, chopped
- a squeeze of lime juice
- a dash of chili powder
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Place the halibut fillets on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper.
- Bake for 12-15 minutes, until the fish flakes easily with a fork. Tip: Don’t overcook; halibut is best when just done.
- While the fish bakes, combine the diced mango, red onion, cilantro, lime juice, and chili powder in a bowl. Tip: Let the salsa sit for a few minutes to let the flavors meld.
- Once the halibut is ready, top each fillet with a generous spoonful of mango salsa. Tip: For an extra kick, add a little more chili powder to the salsa.
With its flaky texture and the salsa’s sweet and spicy contrast, this dish sings of summer. Try serving it over a bed of quinoa or with a side of grilled asparagus for a complete meal.
Roasted Halibut with Vegetables
Calmly, as the morning light filters through the kitchen window, there’s something deeply comforting about preparing a meal that’s both nourishing and simple. Roasted halibut with vegetables is one such dish, where the freshness of the ingredients speaks for itself, and the oven does most of the work.
Ingredients
- 1 lb halibut fillet, skin on
- A couple of cups of mixed vegetables (think zucchini, bell peppers, and cherry tomatoes)
- A splash of olive oil
- 1 tbsp lemon juice
- A pinch of salt and freshly ground black pepper
- A handful of fresh herbs (dill or parsley works beautifully)
Instructions
- Preheat your oven to 400°F (200°C) to ensure it’s perfectly hot for roasting.
- While the oven heats, chop your mixed vegetables into bite-sized pieces for even cooking.
- Drizzle a splash of olive oil over the vegetables, tossing them gently to coat. This little tip ensures they roast beautifully without drying out.
- Season the vegetables with a pinch of salt and pepper, then spread them out on a baking sheet in a single layer. Crowding can lead to steaming, not roasting.
- Place the halibut fillet skin-side down on top of the vegetables. The skin will crisp up nicely, adding texture.
- Drizzle the fish with another splash of olive oil and the tbsp of lemon juice for a bright flavor.
- Roast in the preheated oven for about 15 minutes. The fish is done when it flakes easily with a fork, and the vegetables are tender with edges just starting to caramelize.
- Sprinkle the fresh herbs over everything right before serving to add a pop of color and freshness.
Gently, the halibut flakes apart under your fork, its richness balanced by the bright, roasted vegetables. Serve it straight from the baking sheet for a rustic, family-style meal that invites everyone to dig in.
Halibut Ceviche with Lime and Cilantro
Now, as the early summer light filters through the kitchen window, let’s gently embark on preparing a dish that’s as refreshing as a breeze off the coast—halibut ceviche with lime and cilantro. It’s a simple, yet profoundly flavorful dish that sings of the sea and the zest of citrus, perfect for these warm, lingering days.
Ingredients
- 1 lb fresh halibut, diced into 1/2-inch cubes
- a generous splash of fresh lime juice (about 1/2 cup)
- a small handful of cilantro, finely chopped (about 1/4 cup)
- a couple of green onions, thinly sliced
- a pinch of salt, to bring out the flavors
- a dash of olive oil, for a smooth finish
Instructions
- In a large glass bowl, combine the diced halibut and lime juice, ensuring the fish is fully submerged. Cover and refrigerate for about 20 minutes, or until the fish turns opaque and ‘cooked’ by the acid.
- Gently fold in the chopped cilantro and sliced green onions, mixing carefully to not break the fish pieces.
- Season with a pinch of salt, adjusting as needed, but remember the lime juice already adds a lot of brightness.
- Drizzle with a dash of olive oil for a silky texture, and give it one final gentle toss.
- Let the ceviche sit for another 5 minutes before serving to allow the flavors to meld beautifully.
Often, the best way to enjoy this ceviche is straight out of the bowl, but for a creative twist, serve it atop crispy plantain chips or alongside slices of ripe avocado. The texture is tender yet firm, with the lime and cilantro cutting through the richness of the halibut in the most delightful way.
Halibut with Tomato and Basil
Evenings like these call for something light yet fulfilling, a dish that whispers of summer and simplicity. Halibut with tomato and basil is just that—a gentle melody of flavors that feels like a quiet conversation with the season.
Ingredients
- 1 lb halibut fillet, skin on or off based on your preference
- A couple of ripe tomatoes, diced
- A handful of fresh basil leaves, roughly torn
- A splash of olive oil
- 1 tbsp balsamic vinegar
- Salt and freshly ground black pepper, just enough to season
- A pinch of red pepper flakes for a subtle kick
Instructions
- Preheat your oven to 375°F, letting it warm up while you prepare the halibut.
- Season the halibut fillet on both sides with salt and black pepper, ensuring it’s evenly coated.
- Heat a splash of olive oil in an oven-safe skillet over medium heat until it shimmers.
- Place the halibut in the skillet, searing for about 2-3 minutes on each side until it develops a golden crust.
- Remove the skillet from the heat, scattering the diced tomatoes and torn basil around the fish.
- Drizzle the balsamic vinegar over the halibut and sprinkle a pinch of red pepper flakes for that gentle heat.
- Transfer the skillet to the preheated oven, baking for 10-12 minutes, or until the halibut flakes easily with a fork.
- Tip: Let the halibut rest for a couple of minutes after baking; it allows the flavors to meld beautifully.
- Tip: If your tomatoes aren’t as ripe as you’d like, a quick roast in the oven before adding them can enhance their sweetness.
- Tip: For an extra layer of flavor, a sprinkle of grated Parmesan over the top before serving adds a lovely umami touch.
Unassuming yet elegant, this dish offers a tender flakiness from the halibut, contrasted with the juicy burst of tomatoes and the aromatic freshness of basil. Serve it over a bed of quinoa or alongside a crisp green salad for a meal that feels both nourishing and indulgent.
Grilled Halibut Skewers with Vegetables
Kneading through the memories of summer barbecues past, I find myself drawn to the simplicity and elegance of grilled halibut skewers. There’s something about the way the fish melds with the charred vegetables that speaks to the soul, a gentle reminder of the joys of seasonal eating.
Ingredients
- 1 lb halibut, cut into 1-inch cubes
- a couple of bell peppers, any color, chopped into chunks
- a small zucchini, sliced into half-moons
- a splash of olive oil
- a generous pinch of salt
- a sprinkle of freshly ground black pepper
- a handful of cherry tomatoes
- a few sprigs of fresh thyme
Instructions
- Preheat your grill to a medium-high heat, about 375°F to 400°F.
- Thread the halibut cubes, bell peppers, zucchini, and cherry tomatoes onto skewers, alternating between ingredients for a colorful presentation.
- Drizzle the skewers with olive oil, then season with salt and black pepper. Tip: If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
- Place the skewers on the grill. Cook for about 3-4 minutes per side, or until the halibut is opaque and the vegetables have nice grill marks.
- During the last minute of grilling, add the fresh thyme sprigs on top of the skewers for an aromatic finish. Tip: Don’t overcrowd the grill to ensure even cooking.
- Remove the skewers from the grill and let them rest for a couple of minutes before serving. Tip: This allows the juices to redistribute, making the halibut even more tender.
Perfectly grilled, these skewers offer a delightful contrast between the tender halibut and the crisp vegetables. Serve them over a bed of quinoa or with a side of lemon aioli for an extra zing.
Halibut with Almond Crust
Floating through the kitchen on a quiet afternoon, the thought of preparing something light yet satisfying leads me to halibut with an almond crust. It’s a dish that whispers of summer evenings and the gentle crunch of toasted nuts against the tender fish.
Ingredients
- A couple of halibut fillets, about 6 ounces each
- A splash of olive oil
- Half a cup of finely chopped almonds
- A quarter cup of breadcrumbs
- A tablespoon of melted butter
- A pinch of salt
- A squeeze of lemon juice
Instructions
- Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
- Pat the halibut fillets dry with a paper towel to ensure the crust sticks well.
- In a small bowl, mix the chopped almonds, breadcrumbs, melted butter, and a pinch of salt until it resembles coarse sand.
- Place the halibut fillets in the prepared baking dish and sprinkle the almond mixture evenly over the top, pressing gently to adhere.
- Bake for about 15 minutes, or until the crust is golden and the fish flakes easily with a fork.
- Right before serving, give each fillet a fresh squeeze of lemon juice for a bright finish.
Golden and crisp on the outside, the almond crust gives way to the halibut’s moist, flaky interior. Serve it alongside a simple arugula salad or over a bed of quinoa for a meal that feels both nourishing and indulgent.
Healthy Halibut Burgers
Dusk settles softly outside, and here in the kitchen, the gentle sizzle of halibut fills the air, a reminder of the simple joys cooking brings. These Healthy Halibut Burgers are a testament to the beauty of combining fresh ingredients with mindful preparation, offering a light yet satisfying meal that feels like a hug from the sea.
Ingredients
- 1 pound fresh halibut, cut into chunks
- a couple of slices of whole wheat bread, torn into small pieces
- a splash of olive oil
- 1 egg, lightly beaten
- a handful of fresh parsley, finely chopped
- a pinch of salt and pepper
- 1 tablespoon Dijon mustard
- a squeeze of lemon juice
- 4 whole wheat burger buns
- a few leaves of lettuce
- a couple of slices of tomato
Instructions
- Preheat your grill or skillet to medium-high heat, about 375°F, ensuring it’s hot enough to sear the burgers without burning them.
- In a large bowl, gently mix the halibut chunks, torn bread, olive oil, egg, parsley, salt, pepper, Dijon mustard, and lemon juice until just combined. Tip: Overmixing can make the burgers tough, so a light hand is key.
- Form the mixture into 4 equal patties, about 1 inch thick. Tip: Wetting your hands slightly can prevent the mixture from sticking.
- Place the patties on the grill or skillet, cooking for about 4 minutes on each side, or until they’re golden brown and flake easily with a fork. Tip: Resist the urge to press down on the burgers; this keeps them juicy.
- Toast the whole wheat buns lightly on the grill for about 30 seconds, just until they’re warm and slightly crisp.
- Assemble the burgers by placing a lettuce leaf and a tomato slice on the bottom half of each bun, topping with a halibut patty, and finishing with the top half of the bun.
Might I suggest serving these halibut burgers with a side of sweet potato fries or a crisp, green salad? The texture is wonderfully flaky yet firm, with a bright, herby flavor that sings of summer. For an extra touch, a dollop of tartar sauce or a slice of avocado can elevate the experience, making each bite a little celebration.
Halibut with Spinach and Feta
On a quiet evening like this, there’s something deeply comforting about preparing a meal that feels both nourishing and indulgent. Halibut with spinach and feta is one of those dishes that seems to whisper of gentle seas and sun-drenched gardens, a simple yet elegant combination that brings a touch of brightness to the table.
Ingredients
- 2 halibut fillets, about 6 ounces each
- A couple of cups of fresh spinach, loosely packed
- A half cup of crumbled feta cheese
- A splash of olive oil
- A pinch of salt and freshly ground black pepper
- A tablespoon of lemon juice
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish with a splash of olive oil.
- Season the halibut fillets with a pinch of salt and black pepper on both sides, then place them in the prepared baking dish.
- Scatter the fresh spinach around and over the halibut fillets, followed by the crumbled feta cheese.
- Drizzle everything with a tablespoon of lemon juice and another splash of olive oil for good measure.
- Bake in the preheated oven for about 15 minutes, or until the halibut is opaque and flakes easily with a fork.
- Let it rest for a couple of minutes before serving to allow the flavors to meld beautifully.
Kindly savor the tender flakiness of the halibut against the creamy saltiness of the feta, with the spinach adding a fresh, slightly earthy note. For a delightful contrast, serve it alongside a crisp, citrusy salad or over a bed of quinoa for a heartier meal.
Halibut with Coconut Milk and Curry
Kindly imagine the gentle simmer of coconut milk mingling with the aromatic whispers of curry, a dish that feels like a quiet hug on a bustling day. This halibut recipe is a tender journey through flavors, simple yet profound, much like the quiet moments we cherish.
Ingredients
- 1 lb halibut fillet, skin removed
- A splash of olive oil
- A couple of garlic cloves, minced
- 1 can (13.5 oz) coconut milk
- 2 tbsp curry powder
- A pinch of salt
- A handful of fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Heat a splash of olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
- Add the minced garlic to the skillet, stirring gently until fragrant, roughly 30 seconds—be careful not to let it burn.
- Place the halibut fillet in the skillet, searing each side for 3 minutes to achieve a golden crust.
- Pour in the coconut milk and sprinkle the curry powder and salt over the fillet, stirring the liquid gently to combine the spices.
- Reduce the heat to low, cover the skillet, and let the halibut simmer in the coconut-curry sauce for 10 minutes, or until the fish flakes easily with a fork.
- Garnish with chopped cilantro and serve with lime wedges on the side for a bright finish.
You’ll find the halibut luxuriously tender, bathed in a sauce that’s creamy with a hint of spice. Try serving it over a bed of steamed jasmine rice to soak up every drop of the fragrant coconut-curry sauce, a simple yet elegant presentation that turns dinner into a moment to savor.
Halibut with Quinoa and Roasted Vegetables
Yesterday, as the evening light faded, I found myself craving something both nourishing and comforting, a meal that felt like a gentle embrace. Halibut with quinoa and roasted vegetables seemed to whisper my name, promising a balance of textures and flavors that could soothe the soul.
Ingredients
- A couple of halibut fillets, about 6 ounces each
- 1 cup of quinoa
- 2 cups of water
- A splash of olive oil
- A handful of cherry tomatoes
- 1 small zucchini, sliced
- 1 small red bell pepper, chopped
- A sprinkle of salt and pepper
- A drizzle of lemon juice
Instructions
- Preheat your oven to 400°F (200°C) to get it ready for roasting the vegetables.
- Rinse the quinoa under cold water until the water runs clear, then combine it with 2 cups of water in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
- While the quinoa cooks, toss the cherry tomatoes, zucchini, and red bell pepper with a splash of olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 20 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- Season the halibut fillets with salt and pepper. Heat a splash of olive oil in a skillet over medium-high heat. Cook the fillets for about 4 minutes on each side, or until the fish flakes easily with a fork. Tip: Don’t overcrowd the skillet to ensure a nice sear.
- Drizzle the cooked halibut with lemon juice just before serving.
- Divide the quinoa among plates, top with the roasted vegetables, and place a halibut fillet on top. Tip: For an extra touch of freshness, garnish with chopped parsley or basil.
Each bite offers a delightful contrast between the flaky, moist halibut and the hearty, nutty quinoa, while the roasted vegetables add a sweet, smoky depth. Try serving it with a side of creamy avocado slices for an added layer of richness.
Halibut with Sweet Potato Mash
On a quiet evening like this, there’s something deeply comforting about preparing a meal that feels both nourishing and indulgent. Halibut with sweet potato mash is one of those dishes that seems to hug you from the inside, with its delicate flavors and creamy texture.
Ingredients
- A couple of halibut fillets, about 6 oz each
- One large sweet potato, peeled and cubed
- A splash of olive oil
- A pinch of salt
- A dash of black pepper
- A tablespoon of butter
- A quarter cup of milk
- A sprinkle of fresh thyme leaves
Instructions
- Preheat your oven to 375°F and lightly oil a baking sheet.
- Place the halibut fillets on the baking sheet, drizzle with a splash of olive oil, and season with a pinch of salt and a dash of black pepper.
- Bake the halibut for 12-15 minutes, until it flakes easily with a fork. Tip: Don’t overcook the halibut to keep it moist.
- While the halibut bakes, boil the sweet potato cubes in salted water until tender, about 15 minutes.
- Drain the sweet potatoes and mash them with a tablespoon of butter and a quarter cup of milk until smooth. Tip: For extra creaminess, warm the milk before adding it.
- Season the mash with a pinch of salt and a dash of black pepper to taste.
- Serve the baked halibut on a bed of sweet potato mash, garnished with a sprinkle of fresh thyme leaves. Tip: A squeeze of lemon over the halibut adds a bright contrast to the dish.
Soothing and satisfying, the halibut flakes apart at the slightest touch, while the sweet potato mash offers a velvety contrast. For a touch of color and crunch, serve it alongside a simple arugula salad dressed with lemon vinaigrette.
Halibut with Asparagus and Lemon
As the morning light filters through the kitchen window, there’s something about the simplicity of halibut paired with the crispness of asparagus and the zesty whisper of lemon that feels like a gentle embrace.
Ingredients
- 1 lb halibut fillet, skin on or off depending on your preference
- A bunch of asparagus, tough ends snapped off
- 1 lemon, thinly sliced plus a little extra for squeezing
- A couple of tablespoons of olive oil
- A pinch of salt and freshly ground black pepper
- A splash of white wine (optional, but it adds a lovely depth)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Place the halibut fillet in the center of the baking sheet and arrange the asparagus around it. Drizzle everything with olive oil and season with salt and pepper.
- Lay the lemon slices over the halibut. If you’re using wine, pour a splash over the fish and asparagus now.
- Bake for 12-15 minutes, until the halibut flakes easily with a fork and the asparagus is tender but still has a bit of crunch.
- Tip: To check if the halibut is done, insert a fork at an angle into the thickest part; it should meet little resistance.
- Tip: For extra flavor, let the halibut marinate with the lemon slices and a drizzle of olive oil for 15 minutes before baking.
- Tip: If your asparagus is thick, you might want to give it a 2-minute head start in the oven before adding the halibut.
- Once everything is cooked, give it a final squeeze of fresh lemon juice before serving.
Kindly savor the way the halibut melts in your mouth, contrasted by the asparagus’s snap and the lemon’s bright notes. Consider serving it over a bed of quinoa or with a side of roasted baby potatoes for a heartier meal.
Conclusion
Summing up, our roundup of 18 Delicious Healthy Halibut Recipes offers a treasure trove of nutritious, mouth-watering options for any home cook. Whether you’re craving something light and lemony or rich and hearty, there’s a recipe here to satisfy. We’d love to hear which ones become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy cooking!
