In this Simple Grilled Halibut Recipe we take fresh halibut fillets and cook them on a pellet grill. Any grill will work—gas, charcoal, or a stick-burning smoker—but a pellet grill offers precise temperature control and a gentle wood-smoke flavor that complements halibut without overpowering its delicate taste.
Traeger Grilled Halibut Recipe
When you have fresh halibut, treat it simply and carefully. The goal is to highlight the fish’s clean flavor—avoid overcooking, under- or over-seasoning, and recipes that hide the fish rather than enhance it.
We often catch our own halibut, so we keep the preparation straightforward and respectful of the ingredient. This recipe focuses on clean, balanced seasoning and gentle cooking so the texture and flavor of the halibut shine.
Salt, black pepper, fresh thyme, garlic butter, and lemon are all you need to brighten the fish. The steady, even heat of a pellet grill gives a mild wood-smoke note and consistent results.
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Recipe Shopping List
Before you start, gather these ingredients. For exact measurements, see the recipe card below.
- Halibut fillets
- Olive oil
- Salt
- Black pepper
- Fresh thyme
- Garlic paste
- Butter
- Cherry tomatoes
- Lemons
Try our Halibut Fish and Chips too!
How To Make This Recipe
Here is a concise overview of the steps. Follow the full recipe card at the end for exact quantities and details.
- Preheat – Preheat your pellet grill to 425°F (about 220°C).
- Prep – Lightly oil a grill-safe baking sheet. Portion the fillets into roughly 6-ounce pieces and place them on the sheet. Combine garlic paste and softened butter, then spread the mixture over the fillets. Season with salt and pepper, top with fresh thyme sprigs, and arrange lemon slices on each piece. Halve the cherry tomatoes and scatter them around the fish.
- Cook – Place the sheet on the grill and cook until the internal temperature of the halibut reaches 125°F–130°F (about 52°C–54°C). This usually takes around 15 minutes, but always cook to temperature rather than time for best texture.
- Serve – Serve immediately with a simple salad, grilled vegetables, or a side like mushroom risotto.
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Recipe FAQ
Halibut is very versatile. It works well pan-seared, grilled, baked, sous vide, or fried. The most important points are to start with fresh, high-quality fish, season simply, and avoid overcooking.
Don’t rely on a set time alone—cook to an internal temperature of 125°F–130°F (52°C–54°C) for the best texture. Thicker pieces may take longer than thin ones.
No. If you have fresh, high-quality fish, rinsing is unnecessary. Pat the fillets dry with paper towels instead to help the seasoning adhere and to promote even cooking.
Fish is best served right after cooking. This recipe is fast and simple, so plan to cook and serve it immediately for the best flavor and texture.
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More Fish Recipes
- Traeger Orange Salmon — Bright, citrus-forward flavors that pair nicely with stir-fried vegetables and steamed rice.
- Cornmeal Fried Fish — A crunchy, classic option for any fresh white fish.
- Air Fryer Halibut Scampi — A quick, easy halibut scampi cooked in the air fryer for a buttery, garlicky finish.
- Blackstone Sturgeon with Lemon Cream Sauce — A rich, elegant dish that also works well with other white fish.
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Traeger Grilled Halibut
This fresh, simple halibut recipe is cooked on a pellet grill and makes a light, satisfying lunch or dinner. The method works for any firm white fish.
10 minutes
20 minutes
30 minutes
Ingredients
- 1 ½ pounds halibut fillets
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 sprigs fresh thyme
- 1 tablespoon garlic paste
- 2 tablespoons butter
- 8 ounces cherry tomatoes
- 2 lemons, sliced
Instructions
- Preheat your pellet grill to 425°F (220°C).
- Portion the fish into roughly 6-ounce pieces. Lightly oil a grill-safe baking sheet and place the fish on the sheet.
- Season the fillets with salt and black pepper.
- Mix the butter and garlic paste; spread the mixture over each fillet. Add thyme and lay lemon slices on top.
- Halve the cherry tomatoes and arrange them around the fillets on the baking sheet.
- Place the sheet on the grill and cook until the internal temperature reaches 125°F–130°F (52°C–54°C).
- Remove from the grill and serve immediately with steamed rice, a fresh salad, or grilled vegetables.
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 400
Total Fat: 21g
Saturated Fat: 7g
Trans Fat: 0g
Unsaturated Fat: 12g
Cholesterol: 138mg
Sodium: 593mg
Carbohydrates: 7g
Fiber: 2g
Sugar: 3g
Protein: 45g
Nutrition data provided here is only an estimate.
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