Whether you’re a pescatarian every day of the week, looking for a new Lent-friendly dish, or simply in the mood for some light, refreshing, exquisitely satisfying seafood, our grilled halibut with Meyer lemon-herb butter recipe is the ocean-fresh solution you’ve been searching for! If you thought you loved grilled halibut before, wait until you indulge in the delicate decadence of a forkful of it dripping with a homemade creamy, citrusy, herbaceous butter.
Why We Love This Halibut Recipe
You haven’t truly experienced halibut until you’ve had Omaha Steaks Wild Halibut Fillets! This firm, mild whitefish is sustainably wild-caught in its Pacific Ocean home and quickly flash-frozen to ensure maximum freshness and quality. Low in both fat and sodium, these lean, savory, versatile fillets are a delicious source of protein, potassium, and omega 3s – and one catch of the day you won’t want to throw back!
Before You Start
- Safely thaw your delicate and flaky Wild Halibut Fillets by removing them from their original packaging, putting them in a resealable bag, and placing them in the refrigerator for at least 7 hours (or, to thaw faster, by submerging the resealable bag in cold water for 30 minutes to 1 hour).
Tools You Will Need Before You Start
- Glaze Brush
- Hand Mixer
Omaha Steaks Products Featured in This Recipe
Grilled Halibut with Meyer Lemon-Herb Butter
Delicate and flaky grilled halibut dripping with a homemade creamy, citrusy, herbaceous butter
Servings: 4
Ingredients
Meyer Lemon and Herb Butter
- 1 stick unsalted butter
- 1 tablespoon fresh mixed herbs (thyme, sage, parsley, dill, etc.), chopped
- 1 teaspoon fresh garlic, minced
- 1/4 teaspoon kosher salt to taste
- 2 tabelspoons Meyer lemon juice
Halibut Fillets
- 4 Omaha Steaks Wild Halibut Fillets
- 2 tablespoons butter, melted
- Salt to taste
- Pepper to taste
- 1/4 pound Meyer lemon butter
- 4 lemon wedges
- 4 fresh herb sprigs
Instructions
Meyer Lemon and Herb Butter
- Whip butter until fluffy.
- Slowly add in herbs, garlic, kosher salt, and Meyer lemon juice and combine until well incorporated.
- Chef's Tip: Butter will keep up to 1 month in fridge or 6 months in freezer.
Halibut Fillets
- Clean grill and preheat to medium-high heat.
- Brush fillets with melted butter and sprinkle with salt and pepper.
- Grill about 5-6 minutes per each side or until sides of fish turn opaque.
- Top each fillet with a generous dollop of Meyer lemon and herb butter.
- Garnish each fillet with a lemon wedge and a fresh herb sprig.
More Halibut Recipes and Tips
Seafood
Responsibly sourced and flash frozen day of catch to preserve the quality for the best seafood experience in every bite.