Big Green Egg Halibut Recipe
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Jump to RecipeThis Big Green Egg halibut recipe is a wonderful and delicious way to enjoy some grilled halibut steaks for a hearty and tasty meal on the Egg. Start by seasoning your halibut, then getting your Egg prepped and cooking the halibut to perfection.
A great Big Green Egg seafood recipe you can grill and enjoy all year long – not just in the summer. Start with fresh (or frozen) halibut steaks and you’ll have a quick and easy fish dinner in no time!
Want more Big Green Egg recipes? Try our Big Green Egg pork chops, Big Green Egg grilled vegetables, and our favorite Big Green Egg salmon recipe!
Summer is here and we’ve been grilling up a storm already on our Big Green Egg! We love using both the grill grates and also our half-moon cast iron plancha grill pan for all kinds of dishes: steaks, veggies, and even breads.
We scored some great fresh halibut steaks from our local seafood market recently, and made the best grilled version on the Egg. We seasoned them simply, and cooked them to perfection using the griddle pan.
Why This Recipe Works
- This halibut is flaky, tender, hearty, and delicious.
- A great seafood recipe for summer grilling (or any time of year)!
- It’s flavorful and has wonderful spice rub.
- A delicious low carb and high protein seafood idea.
- Anyone can successfully make this recipe following our step-by-step photos and instructions below.
Ingredients You’ll Need
We started with some great halibut steaks or fillets. Living in New England we have easy access to amazing seafood so we got some great fresh halibut steaks. If you can find great frozen ones, they also work wonderfully on the grill.
We use a delicious mix of garlic powder, onion powder, paprika, and Montreal steak spice (which has garlic, peppercorns, dill, salt, and pepper). This combination works perfectly on beef steaks as well as these meaty halibut steaks as well! Add a little olive oil to the fish first, so the garlic and steak spice sticks to the halibut on the grill.
I love finishing this dish off with fresh lemon juice on the fish for the most wonderful citrus flavor.
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Additions and Substitutions
Along with the lemon juice, you can also use fresh lemon zest on the fish before adding them to the grill.
Add some chili flakes or cayenne pepper for a bit of heat.
You can use any neutral or high-heat oil for this fish – sunflower oil, avocado oil, or canola oil all work well.
How To Make This Recipe
Step 1: Prep your Big Green Egg Grill: light the charcoals, add on the heat deflector, and add the grill grates and cast-iron grill pan (or you can use a skillet). Get the Egg up to 450 degrees Fahrenheit. Place the halibut steaks on a plate, and pat them dry with a paper towel. Check that all bones have been removed. Pour the olive oil evenly over each of the steaks.
Step 2: While the grill is heading up, get out a small bowl. Add the Montreal steak spice, garlic powder, onion powder, and paprika, and stir well to combine. Sprinkle the spice mix over each of the halibut steaks, on both sides.
Step 3: Once the grill is up to temperature, place the steaks skin-side up on the grill first, and sear the top for 2-3 minutes until it’s slightly blackened.
Step 4: Flip the fish, and cook skin-side down on the grill for 8-10 minutes, depending on the thickness.
Step 5: Once the halibut reaches 145 degrees Fahrenheit in the thickest part of the fish (check using a meat thermometer), remove from the grill. The fish should be fully opaque and flake easily with a fork. Allow it to rest for 4-5 minutes.
Step 6: Squeeze fresh lemon juice over each halibut steak, and serve with fresh lemon wedges.
Recipe FAQs
Absolutely! Grilled halibut (especially on the Egg) is meaty and flaky, with a delicious spice blend and a pop of fresh citrus in each bite.
We use a delicious blend of garlic powder, onion powder, paprika, and steak spice for a tasty addition. And don’t forget the fresh lemon juice.
If you have leftover halibut, you can store it in an airtight container and refrigerate. Reheat and enjoy it within 2 days. I especially like leftover halibut on sandwiches with a brioche bun, mayo, and fresh crisp lettuce.
More Great Big Green Egg Recipes
- Big Green Egg Grilled Pork Chops Recipe
- Big Green Egg Grilled Vegetables Recipe
- How to Grill Shrimp Without Skewers Recipe
- Big Green Egg Naan Flatbread Recipe
- Big Green Egg Salmon Recipe
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Big Green Egg Halibut
Equipment
- Grill
- Heat Deflector
Ingredients
- 4 6-ounce halibut steaks or fillets
- 1 tablespoon olive oil
- 1 tablespoon Montreal steak spice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 lemons sliced
Instructions
- Prep your Big Green Egg Grill: light the charcoals, add on the heat deflector, and add the grill grates and cast-iron grill pan (or you can use a skillet). Get the Egg up to 450 degrees Fahrenheit. Place the halibut steaks on a plate, and pat them dry with a paper towel. Check that all bones have been removed. Pour the olive oil evenly over each of the steaks.
- While the grill is heading up, get out a small bowl. Add the Montreal steak spice, garlic powder, onion powder, and paprika, and stir well to combine. Sprinkle the spice mix over each of the halibut steaks, on both sides.
- Once the grill is up to temperature, place the steaks skin-side up on the grill first, and sear the top for 2-3 minutes until it’s slightly blackened.
- Flip the fish, and cook skin-side down on the grill for 8-10 minutes, depending on the thickness.
- Once the halibut reaches 145 degrees Fahrenheit in the thickest part of the fish (check using a meat thermometer), remove from the grill. The fish should be fully opaque and flake easily with a fork. Allow it to rest for 4-5 minutes.
- Squeeze fresh lemon juice over each halibut steak, and serve with fresh lemon wedges. Serve warm.
Notes
Nutrition
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