Forget cedar planks. Rest your fish filets on sweet and tangy tangerine slices to create grilled halibut with citrus herb butter.
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Table of Contents
What is halibut
Halibut is a mild, flaky white fish with a buttery flavor. It’s fantastic grilled up with olive oil, salt and pepper, but if you’re looking to bring out its natural essence, accentuate the filet with butter, tangerines and fresh sage.
The basting liquid in this halibut recipe is a simple combo of butter, shallots, garlic and sage. If you prefer rosemary or oregano or a combo of all three, mix it up, and go with your fave.
When you buy halibut it will either be sold in fillets or halibut steaks. This recipe calls for the filet, which is boneless and cut from the side of the fish.
Halibut steaks include the bone and are more round or oval in shape.
How to keep fish from sticking to the grill
One of the challenges of grilling fish is that it can stick to the grill. That’s why some people use wood planks. I prefer using a base that I can devour, so I layer two rows of tangerines on the grill grate before adding the fish on top.
As the tangerine slices char on the grill, they impart a bright, sugary sweetness to the delicate fish. And the burnt bits are like sweet and sour candy that adds an additional texture to the dish.
The ultimate guide to grilled fish
Ingredients
- Tangerines: These will be placed on the grill to keep the fish from sticking.
- Butter: I prefer salted butter, but unsalted can also be used.
- Shallots: These are small onions that have a sweet, mild flavor.
- Garlic: Freshly minced garlic cloves are always best.
- Fresh Sage Leaves: Look for these in the produce section near the packaged fresh herbs.
- Kosher Salt and Black Pepper
- Red Pepper Flakes: for added heat.
- Halibut: If you can be fresh, thawed halibut, you’ll have better results. Frozen halibut tends to hold a lot of moisture.
Substitutions: Instead of tangerines, you can use other citrus fruits like oranges, lemons, limes or grapefruits.
See the full recipe card below for servings and a full list of ingredients.
How to grill halibut
Heat the grill to 375-400F degrees with a direct heat zone.
- STEP ONE: Slice 2 tangerines. Zest and juice the other tangerine.
- STEP TWO: Place a small sauce pot on the grill, and melt one tablespoon of butter in it. Add the shallots and garlic and sauté for 1 minute. Add 2 chopped sage leaves, 1/2 teaspoon salt, 1/2 teaspoon pepper, red pepper flakes, the tangerine juice, the remaining butter and half of the tangerine zest. Stir until melted and combined. Remove the pot from the grill.
- STEP THREE: Season the halibut with 1/2 teaspoon salt and 1/2 teaspoon pepper on both sides.
- STEP FOUR: Arrange the tangerine slices on the grill in two overlapping rows the length of your fish filet. Place the fish on top of the orange slices. Spoon some of the tangerine butter sauce on top. Close the lid and grill for 10 minutes.
- STEP FIVE: Open the grill lid. Spoon more sauce on top of the fish. Set the remaining sage leaves on the grill off to the side. Close the lid and grill for 5 more minutes. The halibut is ready when it flakes easily with a fork.
PRO TIP: The USDA safe internal temperature for seafood is 145F degrees. Use an instant read digital thermometer to check doneness. Insert it through the side toward the center of the filet.
- STEP SIX: Remove the halibut to a platter. Drizzle the remaining sauce on top. Sprinkle with remaining tangerine zest and crispy sage leaves.
How to serve grilled halibut
Use a large griddle spatula or fish spatula to remove the full filet from the grill and transfer it to a platter.
Serve it family style and let everyone dig in, or slice sections for everyone. You can also cut the halibut into smaller portions before grilling. If you do, just grill the small pieces on 2-4 tangerine slices.
Storage
Store leftovers in an airtight container in the fridge for 3-4 days. Grilled halibut can be frozen, but the texture will change slightly. It’s best eaten fresh.
GCG Pro Pitmaster Tips
- Use fresh, not frozen halibut for the best results
- Lay the fish on citrus slices to prevent it from sticking to the grill
- There’s no need to flip the halibut
What to Serve with grilled halibut
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Grilled Halibut with Citrus Herb Butter Sauce
Ingredients
- 3 tangerines
- 4 tbsp butter
- 1 tbsp shallots, minced
- 1 clove garlic, minced
- 1 sprig fresh sage leaves
- 1 tsp kosher salt
- 1 tsp black pepper
- pinch red pepper flakes, optional
- 1 large halibut filet
Instructions
- Heat grill: Heat the grill to 375-400F degrees with a direct heat zone.
- Prep: Slice 2 tangerines. Zest and juice the other tangerine.
- Sauté: Place a small sauce pot on the grill, and melt one tablespoon of butter in it. Add the shallots and garlic and sauté for 1 minute.
- Make Butter Sauce: Add 2 chopped sage leaves, 1/2 teaspoon salt, 1/2 teaspoon pepper, red pepper flakes, the tangerine juice, the remaining butter and half of the tangerine zest. Stir until melted and combined. Remove the pot from the grill.
- Season: Season the halibut with 1/2 teaspoon salt and 1/2 teaspoon pepper on both sides.
- Grill: Arrange the tangerine slices on the grill in two overlapping rows the length of your fish filet. Place the fish on top of the orange slices. Spoon some of the tangerine butter sauce on top. Close the lid and grill for 10 minutes.
- Sauce: Open the grill lid. Spoon more sauce on top of the fish. Set the remaining sage leaves on the grill off to the side. Close the lid and grill for 5 more minutes.
- Serve: Remove the halibut to a platter. Drizzle the remaining sauce on top. Sprinkle with remaining tangerine zest and crispy sage leaves.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Simple recipe with great flavor.
Thank you.
I loved this! I was able to adapt it to ingredients I had on hand (“cuties” for tangerines, some lemons that were on the way out and my fillet was huge -I’m in Alaska- so i added a dash of white wine, and avacoado oil to the basting fluid. SUPER MOIST!! Thank you !!
We all loved it!!! Freshly caught halibut with cuties. This is one of my favorite halibut recipes!!!