Grilled Halibut with Tomato Avocado Relish
Discover the deliciousness of Grilled Halibut. This recipe showcases delicate halibut filets seasoned with olive oil, lemon juice, salt, and pepper, expertly seared on the grill. Accompanied by a rich, tangy tomato avocado relish, this dish promises a fresh, healthy, and flavorful dinner.
*Sprouts Farmers Market Inc. sponsors this post –all opinions are mine.
February marks American Heart Month, the perfect time to share nutritious dishes made with heart-healthy ingredients like these perfectly grilled halibut filets topped with a mouthwatering tomato avocado relish.
The light, aromatic halibut is the perfect canvas for a fresh relish made with creamy avocado, juicy tomato, vibrant herbs, and simple seasoning. It’s one of my favorite weeknight summer dinners!
For this dish, I prioritized sustainability by choosing wild-caught halibut. Stores like Sprouts Farmers Market offer an impressive selection of responsibly sourced seafood and everything else on your grocery list, making shopping for this delectable grilled halibut recipe as easy as possible. So, gather those ingredients, fire up the grill, and let’s cook!
What is halibut?
Before we dive deeper …halibut is a large, flatfish species with a distinctive diamond-shaped body that inhabits the cold waters of the North Pacific and North Atlantic. It’s known for its mild flavor and subtle sweetness with a hint of richness. Its lean, firm flesh makes it perfect for baking in foil packets, pan-searing, air frying, and today’s technique, good old-fashioned grilling!
Why you’ll love this recipe
- Heart-healthy choice. Halibut is a lean source of protein and rich in omega-3 fatty acids, which have been shown to reduce the risk of heart disease.
- Nutrient-packed relish. Tomatoes are packed with vitamins A, C, and K. At the same time, avocado provides healthy monounsaturated fats, fiber, potassium, and vitamins E and K. Together, these ingredients create a delicious and nutritious topping for grilled fish.
- Versatile dish. This recipe is an excellent choice for those following various dietary protocols. It’s inherently low-carb, keto, paleo, Whole30, and gluten-free.
- Quick and easy. The simplicity of this recipe makes it accessible for grilling professionals and newbies alike –and it’s on the table in under 30 minutes!
- Fresh and flavorful. Bursting with vibrant colors and refreshing taste, this dish appeals to all palates.
Ingredients you’ll need
- Halibut filets. Choose fresh, wild-caught, approximately 6-ounce halibut filets for the best flavor and texture. Look for firm filets that are translucent and moist, with no discoloration or strong odor.
- Olive oil. Use extra virgin olive oil to coat the fish and help keep it moist and tender during grilling. You’ll also need some for the relish.
- Lemon juice. None of that squeeze bottle stuff. Freshly squeezed lemon juice gives the halibut a bright, citrusy flavor and helps tenderize. It also enhances the flavors of the relish.
- Salt and pepper. Season the halibut filets generously with salt and pepper to enhance their natural flavor. You’ll also need a pinch of pepper for the relish.
- Tomatoes. Choose ripe, juicy tomatoes for the relish. Opt for a variety like roma or vine-ripened tomatoes for the best flavor.
- Avocado. Creamy avocado adds richness and creaminess to the relish. Look for ripe avocados that yield slightly to gentle pressure but are not mushy.
- Parsley. Or cilantro. Fresh herbs give the relish a pop of color and a fresh, herbaceous flavor.
- Garlic salt. Garlic salt adds savory depth and a hint of garlic flavor to the relish without overpowering it.
How to cook halibut on the grill
Step 1: Prepare relish. Combine the tomatoes, avocado, parsley, olive oil, lemon juice, vinegar, pepper, and garlic salt in a small bowl and set aside.
Step 2: Season halibut. Combine olive oil and lemon juice in a small bowl, then brush the mixture on the filets to coat. Season with salt and pepper.
Step 3: Grill halibut. Place the filets on the preheated grill and cook undisturbed on both sides until the fish is cooked through and flakes easily with a fork.
Step 4: Rest, then serve. Allow the fish to rest for a few minutes, then spoon relish on top of each filet and serve immediately.
Recipe tips
- Pat dry. Don’t forget to pat the fish dry with paper towels to remove excess moisture before coating it in oil and seasonings. This is key to achieving a beautifully seared exterior.
- Check for doneness. Remember that the fish will continue to cook slightly after you take it off the grill, so it’s best to remove it when it’s a few degrees shy of the safe halibut internal temp (145°F). I pull mine once the temp reaches 135-138℉ and the meat is opaque. After resting, the filets are perfectly tender, flakey, and delicious.
- Cooking temp for halibut. Make sure your grill is preheated to medium-high heat (around 375℉) before placing the fish on the grates (or grill mat). This is critical to preventing the fish from sticking.
- Use a fish spatula. When flipping the halibut, use a fish spatula or wide metal spatula to gently turn the filets and prevent them from breaking apart.
- Let it rest. Allow the grilled halibut to rest for a few minutes before serving to allow the juices to redistribute, ensuring a juicy and flavorful result.
Variations
Curious about customizing your grilled halibut? Here’s a handful of variations:
- Seasoning – After coating the fish with oil and lemon juice, experiment with different spice blends such as Cajun, blackening, or taco seasoning.
- Marinade – To infuse more flavor, marinate the halibut filets in a citrus-infused marinade for 30 minutes before grilling. My lemon pepper marinade is fantastic with fish!
- Serving sauce – Tomato avocado relish isn’t the only sauce you can serve with halibut. Switch it up with condiments like chimichurri, mango salsa, fiesta salad, or tzatziki sauce.
What to serve with grilled halibut
Complement your grilled halibut with light and healthy sides like lemon orzo salad, summer zucchini salad, or grilled asparagus. For a fun twist, slice the halibut and serve it fish taco-style in tortillas with tomato avocado relish and a squeeze of lime.
Storing & Freezing
Storing: Allow leftover halibut to cool to room temperature before wrapping it tightly with plastic wrap and refrigerating for 2-3 days. Refrigerate leftover tomato avocado relish separately.
Freezing: Let the fish cool completely before wrapping the filets individually in plastic wrap and placing them in airtight freezer bags. Store in the freezer for 2-3 months. Thaw in the fridge overnight before reheating.
FAQ
To prevent sticking, ensure your grill is well-oiled and preheated. Also, pat the halibut dry before grilling, and consider using a fish basket or grill mat for added ease.
It’s recommended to grill halibut skin-side down first to help protect the delicate flesh and keep it moist. Flip the halibut halfway through cooking with a fish spatula and finish grilling on the other side.
Halibut is cooked when it becomes opaque and easily flakes with a fork. The internal temperature should reach 145°F (63°C). Be cautious not to overcook, as it can result in dryness.
More weeknight seafood recipes
- Mahi Mahi Tacos
- Baked Salmon with Orange Ginger Sauce
- Sriracha Shrimp and Rice Bowl
- Garlic Lime Grilled Sea Bass
- BBQ Shrimp and Grits
If you love cooking halibut on the grill, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Grilled Halibut with Tomato Avocado Relish
Ingredients
- 12 oz Wild-Caught Halibut filets (about 2- 6 oz filets)
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp white wine vinegar
- 1 cup chopped fresh tomatoes
- 1 avocado peeled, seeded and diced
- 1 tbsp fresh parsley finely chopped
- 1 tsp pepper
- 1/4 tsp garlic salt
Instructions
- Preheat grill to medium-high heat ( about 375 degrees F.)
- Combine 2 tbsp olive oil, 1 tbsp lemon juice, vinegar, tomatoes, avocado, parsley, 1/2 tsp of pepper and garlic salt in a small bowl.
- Toss to coat and set relish aside.
- Stir together remaining olive oil and tbsp lemon juice and brush halibut filets to coat.
- Season with remaining 1/2 tsp pepper and dash salt.
- Grill for 6 minutes, flip, and grill until fish reaches 140 degrees F. with a meat thermometer and flakes easily with a fork. Allow fish to rest for a few minutes. The internal temp should rise a bit as it rests reaching a food safe temp of 145 degrees F.
- Top with relish and serve immediately.
Nutrition
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This looks so perfect, I love grilling fish – Thanks for sharing with us at #FoodieFriDIY!
This looks SO delicious! We’re so addicted to avocados here…this will definitely be going on the menu soon! And I am going to be featuring it tonight at #FoodieFriDIY!
Thanks Michelle!
These pictures are AMAZING!! Great job, my family would love this!
Thank you Lauren!
Finding fresh fish in a landlocked state is hard enough…finding fresh halibut? almost impossible. But when I do, you can be sure I’ll be making this dish! It looks so delicious, and I love the tomato avocado salsa on top. Thanks for sharing
I can get the wild halibut frozen at our local grocery store and that’s the next best thing to fresh. It’s very hard to find good fresh fish sometimes!
I love the avocado touch to the fish. Hearty and healthy! #FoodieFriDIY
Thanks Ann!
This looks so fresh and light, just the kind of dinner I’m craving when temps are 100+.
Very good tasting recipe. I opted to substitute cilantro for the parsley for a kind of southwestern slant.
Thank you Tom! The cilantro is a great twist!