Lemony Garlic and Herb Halibut is a quick and easy weeknight meal. Toss it in the marinade mid-afternoon and then under the broiler just before you are ready to eat.
Nights like this mean that I am in and out of the kitchen in well under half an hour. Prep a salad or skillet of rice to eat with it and dinner is served.
Halibut is the least “fishy” of any fish I’ve tried and my whole family eats it happily. We are lucky enough to still have a few pounds of halibut stashed in the freezer, so I thawed some for dinner last week.
I marinated it using the last of the fresh herbs in the house and a sprinkling of dry ones as well. Feel free to mix and match according to what you have on hand.
While my oldest two boys wouldn’t declare this a favorite, they ate it without complaint. This is a big deal for two small boys who have recently declared themselves to no longer be fans of fish. Those of us who enjoy fish thought this was delicious.
Lemony Garlic and Herb Halibut
Ingredients
- 1 1/2 lbs halibut or the fish of your choice
- 4 cloves garlic minced
- 3/4 cup olive oil
- 1/4 cup fresh lemon juice this was the juice of 1 medium size lemon
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- Optional: 1/4 teaspoon cayenne this won't add much heat, it is added for flavor
- 2 tablespoons Italian parsley leaves chopped small
- 1 tablespoon fresh basil minced or 1 teaspoon dried basil
- 1 tablespoon fresh rosemary leaves or 1/2 teaspoon ground rosemary
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
Instructions
- Place all the marinade ingredients in a large ziploc bag and shake or squeeze to mix. Add the fish to the bag and then seal it, removing as much air as possible. Gently squeeze to make sure all pieces are covered in the marinade. Lay the bag flat in the refrigerator and allow it to marinate for an hour or two.
- Preheat the oven to broil. Line a large baking sheet with foil and then transfer the fish to the baking sheet. Broil for 8-10 minutes, depending on the thickness of your fillets. The fish should be firm and almost flaking. Be careful not to overcook and dry it out. Let it rest on the counter for a few minutes prior to serving. Enjoy!
Jenn says
Love this recipe.. simple and delicious. We, of course, eat a lot of fish, but unfortunately, Tilapia seems to be the only thing Chris will eat. But this recipe lends itself perfectly to all sorts of fish!
Big Dude says
Looks like you got it cooked just right Mary. I'm not a big halibut fan because I always cook it dry and tough, even though I only go to a 135* internal temp – perhaps the marinade will help me next time along with a moist cooking method or basting.
Pam says
Broiling fish is my new favorite! This sounds perfect!
Monet says
Hi Mary! What a beautiful and healthy dish. I could see making this during the week…or even on the weekend for guests! Thank you for sharing.
Tricia @ Saving room for dessert says
We had fish last night too – this looks perfectly prepared! Very nice marinade Mary. Hope you had a wonderful Easter with your family.
Joshua Hampton (Cooking Classes San Diego) says
I'm quite lucky my boys actually like eating fish. In fact, halibut is one of their favorites. Thanks for sharing this recipe; I'm sure my boys will love it.
Grandbabycakes says
Just pinned this. This looks so incredible!
Tricia @ Saving room for dessert says
Moist and beautiful – just the way I like it!