Grilled Halibut Steaks Recipe
Grilled Halibut Steaks Recipe photo by Taste of Home

Grilled Halibut Steaks Recipe

Read Reviews
5 4 4
Publisher Photo
"This recipe called for salmon, but I substituted another fish with delicious results," says Lisa Rowley of North East, Maryland. "It saves me time in the kitchen because all I have to do is mix up the seasoned butter, then turn it over to my husband, who does the grilling.
TOTAL TIME: Prep: 15 min. + standing Grill: 10 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + standing Grill: 10 min.
MAKES: 4 servings


  • 3/4 cup butter, softened
  • 1 tablespoon lemon juice
  • 1-1/2 teaspoons dried minced onion
  • 1-1/2 teaspoons garlic salt
  • 1-1/2 teaspoons dried parsley flakes
  • 3/4 teaspoon dill weed
  • 1/4 teaspoon sugar
  • 1/4 teaspoon pepper
  • 4 halibut or swordfish steaks, 1-inch thick

Nutritional Facts

1 serving (1 each) equals 756 calories, 43 g fat (23 g saturated fat), 223 mg cholesterol, 1248 mg sodium, 1 g carbohydrate, trace fiber, 85 g protein.


  1. In a small bowl, combine the first eight ingredients; let stand for 30 minutes. Spread 1 tablespoon herbed butter over each halibut steak.
  2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, butter side down, covered, over medium heat or broil, buttered side up, 4 in. from the heat for 5-1/2 minutes.
  3. Spread 1 tablespoon herbed butter over each halibut steak; turn and spread with remaining butter. Grill or broil 5-6 minutes longer or until fish flakes easily with a fork. Yield: 4 servings.
Originally published as Grilled Halibut Steaks in Quick Cooking March/April 2004, p60

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Grilled Halibut Steaks

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed May. 26, 2012

"I made this with Swordfish, which were about 1 to 1 1/2 inches thick. If do again with such thick portions, may pierce to let the butter penetrate. Great tasting, most of the butter dripped off on the grill so not as high in calorie as the recipe may say. Definitely do again!"

Reviewed Oct. 18, 2011

"The herbed butter in this recipe can be added to any fish while grilling and gives such a great taste it doesn't need anything else."

Reviewed Jul. 25, 2011

"Delicious! Was looking for something quick and easy for some halibut I had on hand and this was soooo good. Going to try it on salmon next. Thanks for the recipe!"

Reviewed Jun. 13, 2010

"Both grilling and cooking seafood are new to me. I found this recipe in my search for something easy, quick, and tasty. I nailed it with this recipe, excellent!"

Loading Image