Honey Garlic Grilled Halibut On A Bed Of Citrus Fruit

We grilled halibut on a bed of sliced citrus fruits to create a gentle indirect heat and flavor infusion, then we brushed it with honey garlic butter. This only takes 20 minutes on the grill, but the citrus flavor, moist meat, and the rich buttery flavor make a mean combination!

If you’ve read many of my posts, you know that I have a love-hate relationship with Costco. I just can’t be trusted to wander the seafood and meat section of the store unsupervised! 😀

This trip, I walked off with a huge halibut fillet! I ended up cutting into pieces, as there was no way we’d eat it all in one sitting.

This is the first time I used a bed of sliced oranges and lemons to create an indirect heat, and let me tell you: It worked like a charm!

🐟 Ingredients

Halibut – This is a fantastic fish that is commonly found in the Pacific Northwest. Years ago, my dad and I took a charter boat out of Kodiak, Alaska, to catch these huge fish and it is a memory that will stick with me forever. It is a large, flaky, medium-firm, and mild white fish that holds together well on the grill.

Honey Garlic Butter – This is a simple baste made from lemons, honey, butter, and garlic. It adds just enough flavor to the fish without overpowering it. 

Bed of Sliced Citrus – This was made from lemons and oranges sliced ¼ inch thick and laid directly on the grate. It protects the fish from burning and falling through the grates since it is so delicate.

⏲️ Baste Instructions

Step One: Melt the butter and add the honey to a small mixing bowl. You’ll see in our photos that the honey had crystallized a little.  Don’t worry about it. The heat of the grill will reconstitute it nicely. In fact, I like the honey to crystallize, as I know it is all-natural and doesn’t have additives.

Step Two: Add the minced garlic and the juice from one lemon.  Use a wooden juicer to get all of the juice possible.

Step Three: Mix well and set aside.

🔥 Grilling Instructions

Step One: Slice the lemons and oranges into ¼” slices using a sharp knife.  I used three total fruits as that looked like enough to form a solid bed for the halibut to lay on.

Step Two: Heat the grill on direct heat to 350°F. For gas grills, target a nice medium-high temperature. Lay the fruit slices directly on the grill grate as close together as possible.

Step Three: Lay the halibut on top of the fruit.  The citrus fruit forms an indirect heat and protects the delicate fish from burning. Baste the fish with the liquid mixture from above. Let the fish cook for ten minutes.

Step Four: Turn the fish over and baste that side.  Let it cook for another 10 minutes.

Step Five: Remove the halibut and the bed of oranges and lemons.  Place it back on the grill for a direct heat sear for an additional 2-3 minutes. This process adds a lot of flavor!

Add some kosher salt and black pepper if you’d like, then remove and serve with fresh lemon wedges!

❗ Expert Tips

Cut the large filet into manageable sized halibut steaks before grilling.  I keep them around 1½ – 2” thick. That seems to be a good size to handle with grilling tongs and still cooks in a reasonable time frame.

There is no need for the plate setter.  Believe it or not, the fruit serves the same purpose.  It is a great technique that adds a hint of orange and lemon to the end product.

Use leftovers for a nice salad or over a light pasta dish.  We flake the fish apart and add it to pasta with a little bit of olive oil for a fun lunch.

Steer away from seasoning the fish with strong spices and herbs.  I love the mild taste of halibut and sometimes those seasonings overpower the flavor of the fish.

Additions and Substitutions

The easiest thing to change is the seasoning on the fish. I really like the honey garlic butter, but you can save some calories by sticking with a nice light herb rub. Use fresh rosemary, thyme, onion powder or even paprika.

🥦 What to Serve with Grilled Halibut

Any time I serve fish, I am looking for a nice, hearty potato dish to go with it. I love the taste for smoked whole potatoes, grilled whole sweet potatoes, or grilled baby potatoes on skewers.

If you’re looking for something a bit lighter, try some grilled broccolini. This is extremely light and complements the fish nicely.

Grilled carrots with a delicate balsamic glaze are quick to make, and you’ve already got the grill set up with the right configuration. These were so good that we ate a few before they even returned to the kitchen.

Storage

Halibut should be only stored in a sealed container in the refrigerator for up to 3 days according to the USDA, the same as how long does salmon last in the fridge.

Leftovers can be stored in the freezer for up to 3 months, if sealed properly.

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