The BEST Halibut Recipe | Griddle Recipe (Mediterranean Style)

Why This Griddle Halibut Rocks

Big Poppa here—this fast, flavorful griddle halibut looks gourmet but cooks in minutes. We sear fresh halibut to a juicy 135°F and spoon on a warm Mediterranean mix of artichoke hearts, sun-dried tomatoes, Kalamata olives, and olive tapenade. The secret is Desert Gold: a citrus-sesame-garlic seasoning that’s money on delicate fish and seafood.

Pro tip: use a thin fish spatula and heat-resistant barbecue gloves for easy flipping on a hot griddle.

What You’ll Need

Halibut & Sear

• 4 halibut fillets (5–6 oz each), skinless
• Coconut oil spray or 1 tbsp melted coconut oil
• 2–3 tsp Desert Gold seasoning
• 1–2 tbsp olive oil (for the griddle)
• 1–2 tbsp butter (finish)
• 1 lemon, for finishing

Warm Mediterranean Topping

• 1 cup marinated artichoke hearts, chopped
• 1/2 cup Kalamata olives, chopped
• 1/3 cup sun-dried tomatoes in oil, chopped
• 2–3 tbsp olive tapenade
• 2–3 tbsp olive oil (as needed)

Tools & Gear

• Griddle or large cast-iron skillet (375–400°F surface temp)
• Cast-iron or small pan to warm topping
• Instant-read smoker probe thermometer or digital thermometer
• Fish spatula; heat-resistant gloves

Step-by-Step: The BEST Halibut (Griddle)

1) Mix & Warm the Topping

Add olive oil to a hot pan on the griddle. Stir in artichokes, olives, sun-dried tomatoes, and tapenade. Warm gently; cover to keep steamy while you cook the fish.

2) Season the Fish

Pat halibut dry. Lightly coat with coconut oil; season all sides with Desert Gold.

3) Sear

Oil the griddle. Place halibut down and sear about 4–5 minutes, until the underside is golden and the sides turn opaque 1/3 of the way up. Flip, add a knob of butter, and cover loosely to trap heat. Cook 3–4 minutes more until internal temp hits 135°F (juicy and flaky).

4) Finish & Serve

Plate the fish, spoon over the warm Mediterranean mix, and finish with a squeeze of lemon. Serve immediately.

Serving Ideas

• Set over lemon couscous or garlicky orzo with herbs.
• Add baby arugula tossed with olive oil and lemon for a peppery bite.
• Swap halibut for cod, sea bass, or scallops (adjust time).

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FAQ

What internal temp is best for halibut?

135°F gives you tender, juicy halibut that flakes easily without drying out.

Can I make this dairy-free?

Yes—skip the butter and finish with olive oil and lemon.

No halibut available?

Use firm white fish like cod, mahi, or sea bass; searing time may vary slightly.

How do I keep fish from sticking?

Dry the fish, oil the surface, preheat fully, and don’t fuss—flip once with a thin fish spatula.

Watch the cook: The BEST Halibut Recipe | Griddle Recipe (YouTube)

Griddle Halibut with Mediterranean Olive–Artichoke Topping

Big Poppa

Rated 5.0 stars by 1 users

Category

BBQ & Griddle Mains

Cuisine

Mediterranean-Inspired

Servings

4

Prep Time

15 minutes

Cook Time

10-12 minutes

This weeknight-easy halibut tastes restaurant-fancy. Sear fresh fillets on a hot griddle and finish at 135°F for tender, juicy flesh. A warm Mediterranean blend of marinated artichokes, chopped Kalamata olives, sun-dried tomatoes, and olive tapenade brings briny depth and color. Season the fish with Desert Gold (lemon-sesame-garlic) for bright, savory flavor that loves seafood and veggies. A squeeze of lemon wakes everything up. Serve over couscous, orzo, or a simple arugula salad. Swap in cod, mahi, or sea bass if needed—just keep the internal temp and you’ll nail it every time.

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Ingredients

• 4 halibut fillets (5–6 oz each), skinless

• Coconut oil spray or 1 tbsp melted coconut oil

• 2–3 tsp Desert Gold seasoning

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• 1–2 tbsp olive oil (for griddle)

• 1–2 tbsp butter (finish; optional)

• 1 lemon, cut into wedges

Warm Mediterranean Topping

• 1 cup marinated artichoke hearts, chopped

• 1/2 cup Kalamata olives, chopped

• 1/3 cup sun-dried tomatoes in oil, chopped

• 2–3 tbsp olive tapenade

• 2–3 tbsp olive oil, as needed

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Directions

1. Preheat: Heat griddle to medium-high (375–400°F). Place a small pan on the griddle to warm the topping.

2. Topping: Add olive oil, then artichokes, olives, sun-dried tomatoes, and tapenade. Warm gently; cover and hold.

3. Season fish: Pat halibut dry. Lightly coat with coconut oil; season all sides with Desert Gold.

4. Sear: Oil the griddle. Sear halibut 4–5 minutes until golden; flip, add butter, cover loosely, and cook 3–4 minutes more to 135°F internal.

5. Finish: Rest 1 minute. Plate, spoon on warm Mediterranean topping, and finish with lemon. Serve immediately.

Recipe Video