This quick and easy broiled halibut is cooked under high heat until tender and served with a healthy lemon and caper yogurt sauce.
We’ve been eating a lot of fish lately.
It’s been exciting!
We’re trying to keep our freezer stocked with food, and that’s included salmon, cod, ahi tuna, sablefish, and of course, halibut.
Recently, when I shared a recipe for broiled cod, someone asked me if they could make broiled halibut using the same technique.
Yes, yes, you can. Here’s how.
This broiled halibut recipe is incredibly simple, and is made with just a few ingredients. And the ingredients are probably all already in your kitchen.
Can I Substitute a Different Fish?
You sure can!
This technique works with lots of different types of fish.
Why Broil Halibut?
There are a few reasons!
One, it’s easy. Seriously, it’s one of the easiest ways to cook fish.
Two, cooking over high heat makes it easier to cook the fish through without it drying out.
And three, this is an incredibly light and healthy way to prepare halibut.
It’s not that I think fish in butter sauce (or butter in general) is bad for you, but all things in moderation. Right?
How to Make Broiled Halibut
Start by brushing an oven-safe pan with oil. I used this Lodge 12″ carbon steel skillet.
You could also use a baking sheet.
Next, pat the fish dry, brush it with oil, and season it with a little salt and pepper.
Slide the pan in the oven, and broil it for about eight minutes per one-inch thickness.
Your fish is done cooking when it’s opaque and the top edges have just barely turned golden.
While the halibut cooks, stir together a little lemon juice, plain Greek yogurt, Dijon, and capers.
Serve the broiled halibut along with the sauce, some garlic cauliflower mash, and a glass of crisp, white wine.
Broiled Halibut with Lemon Sauce
- 8 ounces halibut (2 fillets) Or substitute cod
- 2 tablespoons oil (olive or avocado)
- pinch salt + pepper
- 1 lemon, divided
- ½ cup plain Greek yogurt
- 1 tablespoon Dijon mustard (regular or whole-grain)
- 1 tablespoon capers
- Move an oven rack to about 4" away from the broiler. Preheat broiler to high.Brush halibut fillets with half the oil, and then sprinkle with salt and pepper. Add remaining oil to an oven-safe pan or casserole dish. Slide the pan into the oven.
- Cook halibut for 8 minutes per 1" thickness, or until the fish is opaque and the edges are beginning to brown.Do not flip the fish halfway through cooking.
- While the halibut cooks, cut the lemon in half. Juice one half of the lemon, and cut the other half into wedges or slices.Add the yogurt, mustard, capers, and lemon juice to a small bowl and whisk to blend. The sauce flavor and thickness will vary depending on the yogurt and mustard used. Taste the sauce. Add more mustard if desired, or more yogurt if the sauce seems too spicy. If the sauce is too thick, add a little juice from the caper jar.When the halibut is done cooking, remove it from the oven and move the fish to plates. Serve immediately with sauce and the lemon wedges or slices.