How to Grill Halibut

The Confident Cook’s Guide to Perfect Fish

Grilling halibut doesn’t have to be intimidating. In fact, with Big Poppa's no-fuss, flavor-first approach, you’ll be serving perfectly grilled fish in no time. Whether you’re trying fish for the first time or looking to up your grilling game, this guide walks you through the step-by-step process to get clean grill marks, moist fillets, and crowd-pleasing results.

Inspired by Big Poppa’s own method on YouTube, this blog covers how to grill halibut with confidence—without the fluff. Just real techniques, real tips, and a few clever tricks from a seasoned pro.

Why Grill Halibut?

Halibut is one of the best fish to grill because it’s firm, meaty, and has a mild flavor that plays well with seasoning or sauces. It’s a blank canvas for BBQ cooks who want a lighter protein but still crave big flavor.

Unlike flakier fish like tilapia or cod, halibut holds its shape on the grill, making it ideal for beginners. That said, halibut can dry out fast. Big Poppa’s method focuses on moisture retention, temperature control, and maximizing flavor through compound butters and subtle seasoning.

Prep Like a Pitmaster

Pick the Right Cut

Start with a 1-inch thick halibut filet. Anything thinner increases the risk of overcooking or falling apart. Fresh is best, but frozen works as long as it’s completely thawed and patted dry before cooking. Drying the surface ensures a better sear and prevents sticking.

Seasoning

Halibut doesn’t need a heavy rub. In fact, Big Poppa keeps it simple:

• Light olive oil or neutral high-heat oil on both sides
• Light dusting of Big Poppa’s Desert Gold or your favorite seafood or all purpose seasoning.
  

The real punch comes from finishing the fish with a compound butter (more on that below). Let the fish sit at room temperature for 15–20 minutes after seasoning to avoid temperature shock on the grill.

Fire It Up: Grilling Setup

Big Poppa uses a two-zone fire setup to maintain control over temperature and avoid burning the outside before the inside is done.

• Preheat your grill to 400–450°F.
• Scrub the grates clean.
• Oil the grates with a paper towel dipped in oil and held with tongs.
• Set up direct and indirect zones (hot side and cooler side).

You can do this on a gas grill,  griddle or charcoal grill—just be sure one side is hotter than the other. The hot zone gives the fish its color and sear; the cool zone finishes it gently if needed.

Grilling Technique

Place the fish on the grill over the direct heat, skin side down if the skin is on. Let it sit undisturbed for 2–3 minutes. You want a nice sear and light grill marks—not deep black char.

Flip once, carefully. Big Poppa uses a thin spatula and sometimes tongs for support. If the fish sticks, wait a few more seconds—it’s not ready yet.

After flipping, cook another 2–3 minutes or until the internal temperature reaches 135°F. Pull it, then rest it off heat for 3–5 minutes. The temp will carry over to 140°F, which is ideal for halibut. Anything higher and you risk drying it out

The Secret Weapon: Compound Butter

Big Poppa finishes his halibut with a garlic herb compound butter that melts right over the hot fish.

Make your own by combining:

• Softened unsalted butter
• Finely minced garlic
• Chopped parsley
• Lemon zest
• A touch of fresh thyme
  
  

Form it into a log using plastic wrap, chill it, and slice off a pat to top each filet after grilling. The butter melts into the fish, keeping it moist and adding layered flavor without overpowering the halibut’s clean profile.

This is where Big Poppa’s culinary chops shine. It’s all about balance: crisp exterior, juicy interior, and rich finishing flavor that ties everything together.

Plating and Pairings

Grilled halibut pairs well with fresh, seasonal sides and bright flavors. Big Poppa recommends keeping things simple and letting the fish be the star.

Try it with:

• Smoked asparagus 
• Avocado cucumber salad
• Roasted parmesan potatoes
• Mango or peach salsa
  
• Lemon herb rice
  

Drizzle a little extra compound butter over the plate or finish with a squeeze of lemon for brightness.

Pro Tips for Success

• Let the fish warm up slightly before grilling. Cold fish on a hot grill tenses up and sticks.
• Use high-heat avocado oil to coat the fish and grates—avoid butter for grilling; it burns.
• Don’t walk away. Halibut cooks fast. Keep your eyes on it to avoid overcooking.
• Use a thermometer. Fish is done at 135°F. Don’t guess.
• Let it rest. Always let the fish sit for a few minutes off heat. This keeps it juicy and prevents steam release when cutting,

Grilling halibut is about technique, not tricks. Keep the flavors clean, use good ingredients, and stay focused at the grill. If you do that, you’ll have moist, flavorful fish that feels like something from a fine restaurant—only better, because you made it yourself.

Big Poppa’s approach to BBQ is built on respect for the craft, simple flavors done right, and showing people that food can be fun. Halibut is no exception. So if you’ve been afraid to cook fish on the grill, this is your green light to go for it.

The next time you want something a little lighter but still bold in flavor, grab a halibut filet and fire it up the Big Poppa way.

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First-Time Fish FAQs

1. What if I’m scared the fish will fall apart?

Stick to 1-inch thick fillets and let them sit undisturbed. Use a fish spatula and don’t force the flip. If the fish is sticking, it’s not ready to turn.

A grill basket is also a good option for extra security your first time.

2. How do I avoid dry halibut?

Monitor internal temperature carefully and pull it at 135°F. Let it rest, and finish with a pat of compound butter. The butter helps with flavor and moisture.

Also, don’t cook halibut too slowly. Get a good sear quickly, then finish gently if needed on indirect heat.

3. Can I use foil instead of placing it directly on the grates?

Yes, especially if your grill grates are old or prone to sticking. Just be sure to lightly oil the foil and poke a few holes in it for airflow and better heat transfer.

That said, you’ll get better grill flavor and texture by cooking directly on the grates.

4. What seasonings go well with halibut?

Halibut’s mild flavor plays well with:

• Lemon pepper
• Garlic herb blends
• Paprika with citrus zest
• Chimichurri
• Big Poppa’s Desert Gold
• Dill, chives, or tarragon
  

Avoid heavy sauces or rubs that would overpower the fish. A finishing butter or fresh herb garnish is usually enough.

5. Can I cook halibut on a pellet grill?

Yes. Set your pellet grill to 400–425°F. Use a grill grate or cast iron pan for better browning. Smoke flavor will be mild but pleasant. Halibut doesn’t need a long cook time, so keep it hot and fast for best results.