Grilled lemon dill halibut

    30 min

    What a beautiful fish dish. Halibut fillet is brushed with olive oil then grilled in the oven with lemon, garlic and dill. Simple, light and healthy. Serve with rice and sautéed leafy green veg like spinach, kale or chard. Nutritious and delicious!

    122 people made this

    Serves: 4 

    • 1 (900g) halibut fillet
    • 1 large lemon, quartered
    • 1 teaspoon olive oil for brushing
    • 1 teaspoon sea salt
    • 1 teaspoon garlic granules
    • 1 tablespoon dill

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat the oven's grill and coat a baking tray or grilling pan with olive oil.
    2. Rinse the fish and pat dry. Place on the greased tray or pan and brush with olive oil. Squeeze the juice from the lemon wedges over the entire fillet, and season generously first with salt, then garlic and finally dill.
    3. Grill for 15 to 20 minutes in the preheated oven until the fillet is opaque and can be flaked with a fork. Grilling time may depend on the thickness of your fillet.

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    Reviews in English (92)


    I made this last night with some fresh halibut, and it turned out great. I did NOT use the full cup of olive oil, as that seemed quite excessive. I maybe used about 1/4 cup which still was probably too much. I am thinking that is what makes this recipe 911 calories per serving. I cut up a 1.3 lb halibut fillet into 6 pieces and baked them in the oven at 375 degrees (F) for about 18 minutes.  -  14 Mar 2006  (Review from Allrecipes US | Canada)


    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.  -  31 Jul 2008  (Review from Allrecipes US | Canada)


    I chose this halibut recipe over others because it didn't smother the pricey fish with ingredients. I used halibut steaks rather than fillets. It was simple and flavorful. I'll make again with slightly less salt.  -  21 Feb 2006  (Review from Allrecipes US | Canada)