Grilled Halibut with Basil Vinaigrette
Grilled Halibut with Basil Vinaigrette is one of my favorite ways to cook fish on the grill, and this post has ten more ideas for using basil vinaigrette!
For many summers now I’ve been infatuated with Basil Vinaigrette, which I love to eat drizzled over tomatoes or grilled vegetables. And this Grilled Halibut with Basil Vinaigrette is a perfect recipe to make if you have basil vinaigrette in the fridge! But truthfully, this combination is so wonderful that I’d make basil vinaigrette just so I could cook this grilled fish. I first made this recipe before halibut got so expensive, so you can definitely use any type of firm white 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?
- halibut fillets, or use other firm white fish
- olive oil
- Szeged Fish Rub (affiliate link)
- Basil Vinaigrette
How to make this recipe:
(Scroll down for complete recipe including nutritional information.)
- Make the Basil Vinaigrette and let the flavors blend together while you cook the fish.
- (If you want to make a smaller amount of basil vinaigrette, 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 though and it’s good on so many things, so I’d make the whole recipe!)
- To cook the halibut, first take it out of the fridge and let it come to room temperature.
- If the fish looks wet, blot away the excess moisture by pressing down with paper towels.
- While fish comes to room temperature, spray the grill grates with non-stick grill spray or rub with a high smoke point oil. Heat the grill to high.
- Rub both sides of the fish with olive oil and Szeged Fish Rub (affiliate link) or any fish rub you prefer.
- When fish is room temperature, lay top-side down at an angle to the grill grates and immediately turn the temperature to medium-high (or even medium if your grill cooks hot.)
- Cook about 3-4 minutes in this position, then check grill marks and rotate.
- Cook about 2-3 minutes more at the opposite angle before turning fish over.
- When you have good grill marks on the first side, carefully turn the fish over and cook 2-3 minutes on the other side. Total cooking time will be 8-10 minutes, depending on the thickness of the fish and temperature of the grill.
- Serve hot, with basil vinaigrette spooned over.
Make it a Low-Carb Meal:
Ten More Ideas with Basil Vinaigrette:
Caprese Salad with Basil Vinaigrette ~ Steamy Kitchen
Summer Tomato Salad with Goat Cheese ~ Kalyn’s Kitchen
Strawberry and Goat Cheese Green Salad with Basil Vinaigrette ~ Cookin’ Canuck
Tomato, Olive, and Fresh Mozzarella Salad with Basil Vinaigrette ~ Kalyn’s Kitchen
Tomato, Basil, and Mozzarella Salad with Basil Vinaigrette ~ The Perfect Pantry
Tomatoes Salad with Hearts of Palm, Olives, and Feta ~ Kalyn’s Kitchen
Italian Salad and Fresh Basil Vinaigrette ~ Eclectic Recipes
Asparagus with Basil Vinaigrette ~ Kalyn’s Kitchen
Orzo Salad with Roasted Tomatoes and Basil Vinaigrette ~ More Than Burnt Toast
Spaghetti Salad with Italian Sausage ~ Kalyn’s Kitchen
- 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
- Make the Basil Vinaigrette and let the flavors blend together while you cook the fish. (If you want to make a smaller amount of basil vinaigrette, 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 though and it's good on so many things, so I'd make the whole recipe if I was you!)
- Remove the fish from the fridge so it can come to room temperature. (If the fish looks wet, press down on both sides with paper towels to blot away the excess moisture.)
- While fish comes to room temperature, spray the grill grates with non-stick grill spray or rub with a high smoke point oil (like grapeseed.)
- Heat the grill to high.
- Rub both sides of halibut with olive oil and fish rub.
- When the fish is room temperature, lay it on an angle across the grill grates, top side down and immediately turn the temperature to medium-high (or even medium, if your grill cooks hot.)
- Cook 3-4 minutes in that position, 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.)
- When you see good grill marks, carefully rotate the fish so it’s laying at the opposite angle across the grill grates.
- Cook 2-3 minutes more on that side.
- When you have good criss-cross marks, carefully turn the fish and cook about 2-3 minutes on the other side.
- Total cooking time is about 8 minutes, depending on the thickness of the fish and the temperature of your grill.
- Fish should feel firm but not hard to the touch when it’s done; don’t overcook.
- To serve, spoon two tablespoons basil vinaigrette over each piece of fish and serve hot.
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.
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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grilled Halibut with Basil Vinaigrette a great main course for any phase of the original South Beach Diet and it would be approved for other low-carb eating plans, including Paleo or Whole 30 if you choose the right ingredients for the basil vinaigrette.
Find More Recipes Like This One:
Use Grilling Recipes to find more ideas for grilling. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This 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 in 2021.