Barbecued Halibut

    1 hour 20 minutes

    This is a very simple recipe for barbecued fish which is sure to please everyone! If you can't find halibut any firm-fleshed white fish will do.

    525 people made this

    Serves: 2 

    • 1 clove garlic, minced
    • 6 tablespoons olive oil
    • 1 teaspoon dried basil
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon chopped fresh parsley
    • 2 (185g) fillets halibut, or other whitefish

    Preparation:10min  ›  Cook:10min  ›  Extra time:1hour marinating  ›  Ready in:1hour20min 

    1. In a stainless steel or glass bowl combine garlic, olive oil, basil, salt, pepper, lemon juice and parsley.
    2. Place the halibut fillets in a shallow glass dish or a resealable plastic bag and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
    3. Preheat barbecue for high heat and lightly oil grate. Set grate 10cm from the heat.
    4. Remove halibut fillets from marinade and drain off the excess. Barbecue fillets 5 minutes per side or until fish is easily flaked with a fork.

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    Reviews in English (395)


    My husband prepared this while I was at work, The only adjustments we made was that we baked it since we don't have a grill. We baked it at 450 degrees for 15 to 20 minutes. I'm not a fish lover either but this was great!  -  26 Oct 2005  (Review from Allrecipes USA and Canada)


    A great recipe. However, when grilling a flaky white fish, I recommend using a fish-specific grilling piece or separating the fish from the grill on a piece of aluminum foil. Otherwise, the fish will break apart and fall into your grill.  -  02 Oct 2006  (Review from Allrecipes USA and Canada)


    Husband who does NOT care for fish loved this dish. Marinated the fish for two hours, flipping the bag several times and then proceeded to grill. NOTE: The olive oil in the marinade causes flare ups - watch the fish carefully for the first couple of minutes until the oil burns off .....  -  16 Jun 2011  (Review from Allrecipes USA and Canada)