Grilled Halibut Recipe with Basil Vinaigrette

I love to make grilled fish, but this Grilled Halibut Recipe with Basil Vinaigrette is one of my favorite ways to cook fish on the grill. And I know halibut has gotten expensive, so check the list in this post for other fish you could use for this recipe.

PIN the Grilled Halibut Recipe to try it later!

For many summers now I’ve been infatuated with Basil Vinaigrette, which I love to eat drizzled over tomatoes or served over vegetables. And this summery dressing with chopped fresh basil is also amazing served with grilled chicken or fish and Grilled Halibut Recipe with Basil Vinaigrette is a perfect recipe to make when you have basil vinaigrette in the fridge!

But this favorite grilling recipe that I’m reminding you about for Friday Favorites is such a flavor-filled combination, that it’s worth making basil vinaigrette just so you can serve it over this tasty grilled fish. I first made this recipe before halibut got so expensive, so you can definitely use another type of firm fish if halibut isn’t in the budget.

The dressing will keep in the refrigerator for a week or a little longer, so check after the recipe for other ideas for using it. And if you use my tips for Freezing Fresh Basil, you can make this delicious basil vinaigrette all year long with frozen basil, so if you have basil growing at your house be sure to try that!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• halibut fillets, or use other firm white fish (see below)
• olive oil
• Szeged Fish Rub (affiliate link)
• Basil Vinaigrette

What other fish can you use?

Halibut is so expensive these days that you might want to use another type of fish. This recipe would also be great with any other firm meaty fish such Mahi Mahi, Swordfish, Tuna, Cod, Shark, Snapper, and of course Salmon.

How can you keep Grilled Halibut or other fish fillets from sticking on the grill?

• Be sure your grill grates are completely clean.
• Spray the grill grates well with a non-stick spray like Pam for Grilling (affiliate link) or rub with a paper towel dipped in a high smoke-point oil if you don’t have a non-stick grilling spray.
• Rub both sides of the fish well with olive oil (or another type of oil of your choice) before you season the fish.
• Preheat the grill to high, then immediately turn to medium-high when you put on the fish.
• Let fish cook 3 minutes without touching it, then lift the edge of a piece to see if you have nice grill marks and if the fish is ready to rotate.
• Rotate to cook 2-3 minutes going the other angle on the grill grates to make grill marks.
• Then carefully turn, using a Fish Spatula (affiliate link) will make that easier. Cook 3-4 minutes on second side, or until fish is firm.

Can you cook this Grilled Halibut Recipe without an outdoor grill?

If you don’t have an outdoor grill (or it’s not grilling weather), grilled halibut or other grilled fish this can be cooked on a stove-top grill pan with ridges (affiliate link) or a George Foreman Grill (affiliate link) with good results. Remember that the George Foreman Grill cooks both sides at once so grilling time will be a lot shorter!

More tasty Grilled Halibut Recipes you might like:

If you want some options from the archives for grilled halibut, check out Grilled Halibut with Cumin and Lime and Grilled Halibut with Garlic Cilantro Sauce.

How to make the Grilled Halibut Recipe with Basil Vinaigrette:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Make the Basil Vinaigrette. (Or simply blend together 1 part chopped basil with 3 parts low-sugar vinaigrette dressing. Use any low-sugar vinaigrette if you don’t find the brands I mention.)
2. Blot away excess moisture on the fish and let it come to room temperature.
3. Spray clean grill grates with non-stick grill spray like Pam for Grilling (affiliate link) or rub with paper towel soaked with high smoke point oil.
4. Heat the grill to high.
5. Rub both sides of fish with olive oil and Szeged Fish Rub (affiliate link) or any fish rub you prefer.
6. When fish is room temperature, lay top-side down at an angle to the grill grates and immediately turn the temperature to medium-high. 
7. Cook about 3 minutes in this position without moving the fish, then check grill marks and make sure fish lifts easily.
8. Then rotate fish at the opposite angle and cook about 2-3 minutes more.
9. Carefully turn the fish over, with a Fish Spatula (affiliate link) if you have one, and cook 2-3 minutes on the other side.
10. Total cooking time will be 8-10 minutes, depending on the thickness of the fish and temperature of the grill.
11. Serve hot, with basil vinaigrette spooned over.

Make it a Low-Carb Meal:

Grilled Halibut with Basil Vinaigrette would taste amazing with Grilled Asparagus with Parmesan, Hungarian Cucumber Salad, Asparagus and Tomato Salad with Hearts of Palm, or Spicy Chopped Greek Salad with Peperoncini for a low-carb dinner.

More Ideas with Basil Vinaigrette:

• Grilled Zucchini Caprese Salad
• Summer Tomato Salad with Goat Cheese
• Asparagus with Basil Vinaigrette

Continue to Content

Print

Yield: 4 servings

Grilled Halibut Recipe with Basil Vinaigrette

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Basil Vinaigrette is one of the best things about summer and it's perfect with grilled halibut. And this Grilled Halibut Recipe with Basil Vinaigrette is going to be a hit with everyone you serve it to!

Ingredients

• 4 halibut fillets (see notes)
• olive oil for rubbing fish
• 2 tsp. Szeged Fish Rub fish rub (see notes)
• 1/2 cup mixed Basil Vinaigrette

Instructions

1. Make the Basil Vinaigrette and let the flavors blend together while you cook the fish. (If you want to make a smaller amount, simply blend together 1 part chopped basil mixed with a little olive oil with 3 parts low-sugar vinaigrette dressing. Basil Vinaigrette keeps in the fridge and it's good on so many things, so I'd make the whole recipe!)
2. Remove the fish from the fridge so it can come to room temperature.
3. If the fish looks wet, press down on both sides with paper towels to blot away any excess moisture.
4. While fish comes to room temperature, spray the grill grates with non-stick grill spray or rub with a paper towel soaked with a high smoke point oil (like grapeseed or peanut oil.)
5. Heat the grill to high temperature. (Use medium-high for charcoal grill.)
6. Rub both sides of halibut with olive oil and fish rub.
7. When the fish is at room temperature, lay it on an angle across the grill grates, top side down and immediately turn the temperature to medium-high.
8. Cook 3 minutes in that position without moving the fish, or until you can see good grill marks. (Carefully lift a corner of the fish and check. It should lift easily when it’s ready to rotate.)
9. When you see good grill marks, carefully rotate the fish so it’s laying at the opposite angle across the grill grates.
10. Cook 2-3 minutes more on that side, again checking for grill marks.
11. When you have good criss-cross marks, carefully turn the fish and cook about 2-3 minutes on the other side.
12. Total cooking time will be 8-10 minutes, depending on the thickness of the fish and the temperature of your grill.
13. Fish should feel firm but not hard to the touch when it’s done; don’t overcook.
14. To serve, spoon two tablespoons basil vinaigrette over each piece of fish and serve hot.

Notes

I used frozen halibut from Costco which had thawed in the refrigerator, but if you have access to fresh halibut it would be fantastic. I love Szeged Fish Rub (affiliate link) but there are many good brands.

I love to make Basil Vinaigrette with Le Parisien Vinaigrette, which is only sold in the west; sometimes I can find it at Costco. Newman’s Own Olive Oil and Vinegar Dressing (affiliate link) is another good choice. You can also make the basil vinaigrette with purchased basil pesto or frozen basil if it’s not fresh basil season.

This recipe created by Kalyn.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 513Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 241mgSodium 383mgCarbohydrates 1gFiber 0gSugar 1gProtein 95g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Grilled Halibut Recipe with Basil Vinaigrette is a great main course for low-carb and Keto diets, and for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Grilling Recipes to find more ideas for grilling. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This favorite grilled halibut recipe was first posted in 2006, in the very early days of my blog! I’ve been making it ever since, and in 2013 the post was updated with better photos. It was last updated with more information in 2024.

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