20 Delicious Pacific Halibut Recipes for Gourmet Cooking

Ever find yourself staring at a beautiful Pacific halibut fillet, wondering how to transform it into something truly spectacular? You’re in luck! We’ve gathered 20 gourmet recipes that turn this flaky, mild fish into restaurant-worthy dishes perfect for any night of the week. From elegant entrees to quick pan-seared delights, get ready to discover your new favorite way to cook halibut. Let’s dive in!

Grilled Pacific Halibut with Lemon Herb Butter

Ugh, who decided fish had to be boring? We’re taking grilled halibut from “meh” to “more, please!” with a lemon herb butter that’ll make your taste buds do a happy dance.

Ingredients

For the halibut:
– 4 (6 oz) Pacific halibut fillets, 1-inch thick
– 2 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper

For the lemon herb butter:
– ½ cup unsalted butter, softened
– 2 tbsp fresh lemon juice
– 1 tbsp chopped fresh parsley
– 1 tsp chopped fresh dill
– 1 garlic clove, minced
– ¼ tsp lemon zest

Instructions

1. Preheat your grill to medium-high heat (400°F) and oil the grates thoroughly to prevent sticking.
2. Pat the halibut fillets completely dry with paper towels – this ensures a beautiful sear instead of steamed fish.
3. Brush both sides of each fillet with olive oil, then season evenly with kosher salt and black pepper.
4. Place the halibut fillets on the hot grill at a 45-degree angle to create those picture-perfect grill marks.
5. Grill for 4-5 minutes until the bottom releases easily and shows deep golden marks.
6. Carefully flip the fillets using a thin spatula and grill for another 3-4 minutes.
7. Check for doneness by inserting a fork – the fish should flake easily but remain moist in the center.
8. While the fish grills, mix softened butter, lemon juice, parsley, dill, minced garlic, and lemon zest in a small bowl until fully combined.
9. Transfer the grilled halibut to a serving platter and immediately top each fillet with a generous tablespoon of the lemon herb butter.
10. Let the butter melt over the hot fish for 30 seconds before serving.

That flaky, tender halibut gets absolutely transformed by the melting herb butter, creating a bright, garlicky sauce that pools beautifully on the plate. Serve it over a bed of lemon rice to soak up every last drop, or alongside grilled asparagus for the ultimate summer meal that’ll have everyone asking for seconds.

Pan-Seared Pacific Halibut with Citrus Salsa

Ever had one of those days where you want something fancy but your energy level screams “microwave dinner”? Enter this pan-seared Pacific halibut with citrus salsa—it’s the culinary equivalent of wearing pajamas that look like a ball gown. Seriously, it’s so easy you’ll be questioning why you ever ordered takeout.

Ingredients

• For the Halibut:
  • 2 (6-ounce) Pacific halibut fillets, skinless
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
• For the Citrus Salsa:
  • 1/2 cup diced orange segments
  • 1/4 cup diced red onion
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon honey

Instructions

1. Pat the halibut fillets completely dry with paper towels to ensure a crisp sear.
2. Season both sides of the fillets evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the halibut fillets in the hot skillet and cook undisturbed for 4 minutes to form a golden-brown crust.
5. Flip the fillets using a spatula and cook for another 3–4 minutes until the internal temperature reaches 145°F.
6. Transfer the cooked halibut to a plate to rest while you prepare the salsa.
7. In a medium bowl, combine 1/2 cup diced orange segments, 1/4 cup diced red onion, 2 tablespoons chopped fresh cilantro, 1 tablespoon lime juice, and 1 teaspoon honey.
8. Stir the salsa gently until the honey is fully incorporated and ingredients are evenly mixed.
9. Spoon the citrus salsa generously over the rested halibut fillets before serving.

Velvety flakes of halibut practically melt under the zesty salsa, creating a party of textures from crisp to juicy. Try serving it over a bed of quinoa or with crispy roasted potatoes to soak up every last bit of that citrusy goodness—it’s a flavor fiesta that’ll have you doing a happy dance.

Baked Pacific Halibut with Garlic and Rosemary

Dare we say this baked halibut might just become your new weeknight hero? Forget complicated seafood dishes that require a culinary degree—this garlicky, rosemary-kissed beauty comes together with minimal fuss but delivers maximum flavor. Your taste buds are about to throw a party, and everyone’s invited!

Ingredients

• For the halibut:
  • 4 (6-ounce) Pacific halibut fillets, skin removed
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
• For the garlic-rosemary topping:
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons butter, melted
  • 1 tablespoon lemon juice
  • ¼ teaspoon red pepper flakes

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the halibut fillets completely dry with paper towels—this ensures a beautiful sear instead of steam.
3. Brush both sides of each fillet with 2 tablespoons olive oil.
4. Sprinkle the fillets evenly with 1 teaspoon kosher salt and ½ teaspoon black pepper.
5. Place the fillets in a single layer in a baking dish.
6. In a small bowl, combine 4 cloves minced garlic, 2 tablespoons chopped rosemary, 2 tablespoons melted butter, 1 tablespoon lemon juice, and ¼ teaspoon red pepper flakes.
7. Spoon the garlic-rosemary mixture evenly over the top of each fillet.
8. Bake for 12–15 minutes, until the fish flakes easily with a fork but still appears slightly translucent in the center.
9. Check for doneness at 12 minutes—halibut goes from perfect to overcooked quickly, so watch it like your favorite reality show.
10. Let the fish rest for 3 minutes before serving to allow the juices to redistribute.

Ready to dig in? The halibut emerges flaky and moist with a fragrant garlic crust that’s downright addictive. For a next-level experience, serve it over creamy polenta or alongside roasted asparagus to soak up every last bit of that buttery sauce. This dish proves that sometimes the simplest ingredients create the most memorable meals!

Pacific Halibut Ceviche with Avocado and Lime

Now, let’s talk about a dish that’s basically a vacation for your taste buds—Pacific Halibut Ceviche with Avocado and Lime. This zesty, no-cook wonder is so refreshing it might just convince you that you’re beachside, even if you’re actually just hiding from your laundry pile. It’s the perfect way to impress guests without breaking a sweat (unless you count the lime-squeezing workout).

Ingredients

• For the fish and marinade: 1 lb fresh Pacific halibut fillets (skinless, boneless), 1/2 cup freshly squeezed lime juice, 1/4 cup freshly squeezed orange juice, 1 tsp fine sea salt
• For the vegetable mix: 1/2 cup finely diced red onion, 1/2 cup chopped fresh cilantro, 1 jalapeño pepper (seeded and minced)
• For finishing: 1 large avocado (diced), 1 tbsp extra virgin olive oil, Tortilla chips for serving

Instructions

1. Rinse the halibut fillets under cold running water and pat them completely dry with paper towels.
2. Cut the halibut into 1/2-inch cubes using a sharp knife and place them in a non-reactive glass or ceramic bowl.
3. Pour the lime juice and orange juice over the fish, ensuring all pieces are fully submerged.
4. Sprinkle the sea salt evenly over the mixture and gently stir to combine.
5. Cover the bowl tightly with plastic wrap and refrigerate for exactly 25 minutes—this “cooks” the fish in the acid, turning it opaque. Tip: Don’t marinate longer than 30 minutes or the fish can become tough.
6. While the fish marinates, soak the diced red onion in ice water for 10 minutes to mellow its sharpness, then drain thoroughly.
7. After marinating, drain off about half of the citrus juice from the halibut using a fine-mesh strainer.
8. Add the drained red onion, chopped cilantro, and minced jalapeño to the fish, folding gently to combine.
9. Gently fold in the diced avocado and drizzle with the olive oil. Tip: Add the avocado last to prevent it from turning mushy.
10. Serve immediately in chilled bowls or glasses. Tip: For an extra-fun presentation, serve in margarita glasses with tortilla chips for scooping.

Finally, dig into this ceviche where the buttery-soft halibut and creamy avocado play off the bright lime zing. The crisp tortilla chips add a satisfying crunch that makes every scoop feel like a mini fiesta. Honestly, it’s so good you might start planning your next “beach day” around the fridge.

Spicy Pacific Halibut Tacos with Mango Slaw

Aren’t you tired of the same old taco Tuesday routine? Let’s shake things up with these fiery fish tacos that’ll make your taste buds do a happy dance – because let’s be honest, regular tacos could use a little spa day upgrade with some ocean flair and tropical vibes!

Ingredients

For the Halibut

– 1 lb Pacific halibut fillets, cut into 1-inch strips
– 2 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/4 tsp cayenne pepper
– 1/2 tsp garlic powder
– 1/2 tsp salt

For the Mango Slaw

– 2 cups shredded purple cabbage
– 1 ripe mango, diced into 1/2-inch pieces
– 1/4 cup chopped cilantro
– 2 tbsp lime juice
– 1 tbsp honey
– 1/4 tsp salt

For Assembly

– 8 small corn tortillas
– 1/4 cup sour cream
– 1 lime, cut into wedges

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the halibut strips completely dry with paper towels to ensure a crispy crust.
3. In a small bowl, combine chili powder, cumin, cayenne pepper, garlic powder, and salt.
4. Rub the spice mixture evenly over all sides of each halibut strip.
5. Arrange the seasoned halibut in a single layer on the prepared baking sheet.
6. Drizzle olive oil over the fish, making sure each piece gets coated.
7. Bake for 12-15 minutes until the fish flakes easily with a fork and reaches 145°F internally.
8. While the fish bakes, combine shredded cabbage, diced mango, and chopped cilantro in a medium bowl.
9. Whisk together lime juice, honey, and salt in a separate small bowl.
10. Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
11. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
12. Spread 1/2 tablespoon of sour cream evenly across each warmed tortilla.
13. Divide the baked halibut strips evenly among the tortillas.
14. Top each taco with a generous portion of mango slaw.
15. Serve immediately with lime wedges on the side for squeezing.

Let these tacos transport you straight to a beachside cantina with their perfect texture contrast – the flaky, spicy halibut against the crunchy, sweet slaw creates a party in every bite. Seriously, these are so good they might just become your new Tuesday tradition, and I won’t judge if you start calling them ‘Tropical Taco Tuesdays’ – the mango slaw adds that perfect sweet counterpoint to the heat that’ll have you reaching for seconds before you’ve even finished your first!

Pacific Halibut en Papillote with Fresh Vegetables

Oh, the drama! Pacific Halibut en Papillote is basically your kitchen’s version of a surprise party—everything gets wrapped up tight, then bursts open to reveal the most flavorful, steamy celebration of ocean-fresh fish and crisp vegetables you’ve ever witnessed. This French technique sounds fancy but is secretly the easiest way to impress dinner guests without breaking a sweat (or your budget). Get ready to play culinary magician with parchment paper as your wand!

Ingredients

For the parchment packets:
– 4 (6-ounce) Pacific halibut fillets, skin removed
– 2 medium zucchinis, thinly sliced into 1/4-inch rounds
– 1 large red bell pepper, julienned into 2-inch strips
– 1 cup cherry tomatoes, halved
– 2 tablespoons extra virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 4 sprigs fresh thyme

Instructions

1. Preheat your oven to 400°F and cut four 15×15-inch squares of parchment paper.
2. Place one parchment square on a clean work surface and arrange one-quarter of the zucchini slices in the center, creating a bed for the fish.
3. Position one halibut fillet directly on top of the zucchini layer.
4. Scatter one-quarter of the red bell pepper strips and cherry tomato halves around the halibut fillet.
5. Drizzle 1 1/2 teaspoons of olive oil evenly over the fish and vegetables.
6. Sprinkle 1 1/2 teaspoons of lemon juice over the entire arrangement.
7. Distribute one-quarter of the minced garlic evenly across the fish and vegetables.
8. Season with 1/8 teaspoon of dried oregano, 1/8 teaspoon of kosher salt, and a pinch of black pepper.
9. Place one fresh thyme sprig on top of the seasoned fish.
10. Fold the parchment paper over the ingredients to create a half-moon shape.
11. Starting at one end, make small, tight folds along the curved edge to completely seal the packet, repeating until you reach the other end.
12. Repeat steps 2 through 11 with the remaining three parchment squares and ingredients.
13. Arrange all four sealed packets on a large baking sheet, ensuring they don’t touch each other.
14. Bake at 400°F for exactly 18 minutes until the packets have puffed up like little pillows.
15. Carefully transfer one packet to each serving plate using tongs.
16. Use kitchen scissors to cut an X in the top of each packet, being cautious of the escaping steam.
17. Fold back the parchment edges to reveal the cooked contents.

Dive into this spectacular reveal where the halibut flakes apart with just a fork’s gentle nudge, surrounded by vegetables that maintain their crisp-tender integrity. The garlic and lemon create a bright, aromatic steam bath that infuses every bite with Mediterranean sunshine. Serve these individual packets right at the table for maximum dramatic effect—your guests will feel like they’re opening edible presents!

Crispy Pacific Halibut Fish Sticks with Tartar Sauce

Sick of soggy, sad fish sticks that taste more like freezer burn than the ocean’s bounty? Let’s transform that halibut into golden, crispy perfection that’ll make your taste buds do a happy dance—no fishing license required!

Ingredients

For the Fish Sticks:
– 1 lb Pacific halibut fillets, cut into 1-inch wide strips
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1 ½ cups panko breadcrumbs
– 1 tsp garlic powder
– ½ tsp paprika
– ½ tsp salt
– ¼ tsp black pepper
– Vegetable oil for frying (about 2 cups)

For the Tartar Sauce:
– ½ cup mayonnaise
– 2 tbsp sweet pickle relish
– 1 tbsp lemon juice
– 1 tsp Dijon mustard
– 1 tbsp finely chopped fresh dill

Instructions

1. Pat the halibut strips completely dry with paper towels to ensure maximum crispiness.
2. Set up three shallow bowls: place flour in the first, beaten eggs in the second, and combine panko, garlic powder, paprika, salt, and pepper in the third.
3. Dredge each fish strip in flour, shaking off any excess.
4. Dip the floured strips into the beaten eggs, coating evenly.
5. Press each strip firmly into the panko mixture, ensuring full coverage on all sides.
6. Heat 1 inch of vegetable oil in a heavy-bottomed skillet to 350°F (use a thermometer for accuracy).
7. Carefully place 4-5 fish sticks in the hot oil using tongs, avoiding overcrowding.
8. Fry for 2-3 minutes per side until golden brown and crispy.
9. Remove with a slotted spoon and drain on a wire rack set over a baking sheet (this keeps them crisp).
10. Repeat with remaining fish sticks, maintaining oil temperature between batches.
11. While fish cooks, whisk together mayonnaise, pickle relish, lemon juice, Dijon mustard, and fresh dill in a small bowl.
12. Serve immediately with tartar sauce for dipping.

You’ll marvel at that satisfying crunch giving way to flaky, moist halibut—the tangy tartar sauce cutting through the richness like a culinary high-five. Try stacking them vertically in a glass for a fancy “fish stick tower” or tucking them into soft buns with extra sauce for next-level fish sandwiches!

Pacific Halibut Chowder with Corn and Bacon

Just when you thought chowder couldn’t get any more irresistible, along comes this Pacific halibut version that’ll have you questioning all your previous soup loyalties. This isn’t your grandmother’s fish stew—unless your grandmother was a rockstar chef who believed everything tastes better with bacon. Get ready to dive spoon-first into pure comfort food magic that’s surprisingly simple to whip up.

Ingredients

For the bacon and vegetable base:
– 6 slices thick-cut bacon, chopped
– 1 large yellow onion, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced

For the broth and potatoes:
– 4 cups fish stock
– 1 lb Yukon Gold potatoes, cubed
– 2 bay leaves
– 1 tsp dried thyme

For the creamy finish:
– 1 cup heavy cream
– 1.5 lbs Pacific halibut fillets, skin removed and cut into 1-inch chunks
– 2 cups frozen corn kernels
– 2 tbsp fresh parsley, chopped
– 1 tsp lemon juice

Instructions

1. Place a large Dutch oven over medium heat and cook the chopped bacon for 8-10 minutes until crispy, stirring occasionally.

2. Remove the bacon with a slotted spoon and drain on paper towels, leaving 2 tablespoons of bacon fat in the pot.

3. Add the diced onion and celery to the bacon fat and cook for 6-8 minutes until softened, stirring frequently.

4. Stir in the minced garlic and cook for 1 minute until fragrant.

5. Pour in the fish stock, then add the cubed potatoes, bay leaves, and dried thyme.

6. Bring the mixture to a boil, then reduce heat to maintain a simmer and cook for 15 minutes until potatoes are fork-tender.

7. Stir in the heavy cream and return to a gentle simmer.

8. Gently add the halibut chunks and frozen corn to the pot.

9. Cook for 5-7 minutes until the halibut flakes easily with a fork, being careful not to break up the fish too much.

10. Remove the pot from heat and stir in the reserved bacon, chopped parsley, and lemon juice.

11. Discard the bay leaves before serving.

This chowder delivers the most incredible creamy texture that’s neither too thick nor too thin—it’s that perfect Goldilocks consistency. The sweet corn pops against the smoky bacon, while the halibut stays remarkably tender without falling apart. Try serving it in hollowed-out sourdough bread bowls for maximum cozy vibes, or top with extra crispy bacon because let’s be real—there’s no such thing as too much bacon.

Teriyaki Pacific Halibut Skewers with Pineapple

Sizzling, sweet, and seriously simple—these Teriyaki Pacific Halibut Skewers with Pineapple are about to become your new weeknight hero, proving that fancy-looking food doesn’t require a culinary degree or a magic wand, just a hot grill and a sense of adventure.

Ingredients

For the Marinade & Sauce:
– 1/2 cup soy sauce
– 1/4 cup honey
– 2 tbsp rice vinegar
– 1 tbsp minced fresh ginger
– 2 cloves garlic, minced
– 1 tbsp sesame oil

For the Skewers:
– 1.5 lbs Pacific halibut, cut into 1-inch cubes
– 2 cups fresh pineapple chunks (1-inch)
– 1 large red bell pepper, cut into 1-inch pieces
– 2 tbsp vegetable oil

Instructions

1. Whisk together 1/2 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 1 tbsp minced ginger, 2 cloves minced garlic, and 1 tbsp sesame oil in a medium bowl until fully combined.
2. Place 1.5 lbs cubed halibut in a shallow dish and pour half of the marinade over it, reserving the other half separately for basting later.
3. Cover the marinating halibut and refrigerate for exactly 30 minutes—any longer and the acid can start to “cook” the delicate fish.
4. While the fish marinates, soak 8-10 wooden skewers in water for 20 minutes to prevent them from burning on the grill.
5. Preheat your grill to medium-high heat (400°F) and brush the grates with 1 tbsp vegetable oil to create a non-stick surface.
6. Thread the marinated halibut cubes alternately with 2 cups pineapple chunks and 1 large sliced red bell pepper onto the soaked skewers.
7. Brush the assembled skewers with the remaining 1 tbsp vegetable oil and place them on the preheated grill.
8. Grill for 3-4 minutes, then flip and immediately brush the cooked side with the reserved marinade using a clean brush to avoid contamination.
9. Continue grilling for another 3-4 minutes until the halibut flakes easily with a fork and reaches an internal temperature of 145°F.
10. Remove the skewers from the grill and let them rest for 2 minutes before serving to allow the juices to redistribute.

The tender, flaky halibut practically melts against the caramelized pineapple’s juicy burst, while the sticky-sweet teriyaki glaze forms a gorgeous lacquer that’ll have you licking your fingers shamelessly. Serve these skewers over a bed of coconut rice for a tropical twist, or stuff them into warm tortillas with a drizzle of sriracha mayo for an unexpected fish taco night that’ll make you feel like a backyard gourmet.

Herb-Crusted Pacific Halibut with Dijon Cream Sauce

Virtually every home cook has stared down a piece of fish wondering how to make it spectacular without summoning a culinary degree—welcome to your answer. This herb-crusted halibut with Dijon cream sauce is so luxuriously simple, you’ll feel like you’ve hacked the system, delivering restaurant-worthy flair with zero fuss. Let’s turn that Pacific beauty into a weeknight masterpiece that’ll have everyone asking for seconds (and the recipe).

Ingredients

For the halibut:
– 2 (6-ounce) Pacific halibut fillets, skinless
– 1 tablespoon olive oil
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper

For the herb crust:
– 1/4 cup panko breadcrumbs
– 2 tablespoons fresh parsley, finely chopped
– 1 tablespoon fresh dill, finely chopped
– 1 teaspoon lemon zest
– 1 tablespoon melted butter

For the Dijon cream sauce:
– 1/2 cup heavy cream
– 1 tablespoon Dijon mustard
– 1/4 cup dry white wine
– 1 small shallot, minced
– 1 tablespoon unsalted butter

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the halibut fillets completely dry with paper towels to ensure a crisp crust.
3. Brush both sides of each fillet with olive oil, then season evenly with salt and black pepper.
4. In a small bowl, combine panko breadcrumbs, parsley, dill, lemon zest, and melted butter until the mixture resembles wet sand.
5. Press the herb crust mixture firmly onto the top of each halibut fillet, covering the surface entirely.
6. Bake the halibut for 12–14 minutes, until the crust is golden and the internal temperature reaches 145°F.
7. While the halibut bakes, melt 1 tablespoon butter in a saucepan over medium heat.
8. Add the minced shallot and sauté for 2–3 minutes until translucent and fragrant.
9. Pour in the white wine, scraping any browned bits from the pan, and simmer until reduced by half, about 2 minutes.
10. Whisk in the Dijon mustard until fully incorporated with the shallot and wine mixture.
11. Stir in the heavy cream and bring the sauce to a gentle simmer, cooking for 3–4 minutes until slightly thickened.
12. Remove the sauce from heat and season with a pinch of salt if desired.
13. Transfer the baked halibut to plates and spoon the warm Dijon cream sauce around each fillet.

Melt-in-your-mouth tender halibut meets that zesty, herby crunch for a texture party your fork won’t want to leave. The Dijon cream sauce adds a velvety, tangy kick that cuts through the richness—try serving it over a bed of lemony asparagus or alongside crispy roasted potatoes to soak up every last drop. Honestly, this dish is so good, you might just start planning a ‘halibut night’ every week.

Pacific Halibut and Cherry Tomato Pasta

Just when you thought pasta couldn’t get any more fabulous, along swims this showstopper that’ll make your taste buds do the cha-cha. Picture this: flaky halibut doing the tango with sweet cherry tomatoes in a garlicky embrace that’ll have you questioning all your previous pasta life choices. This dish is basically a seafood party in a bowl, and everyone’s invited!

Ingredients

For the Halibut

– 1 lb Pacific halibut fillets, skin removed
– 2 tbsp olive oil
– 1 tsp salt
– ½ tsp black pepper

For the Pasta and Sauce

– 12 oz linguine pasta
– 3 tbsp olive oil
– 4 garlic cloves, minced
– 2 cups cherry tomatoes, halved
– ½ cup dry white wine
– ¼ cup fresh basil, chopped
– 1 tbsp lemon juice
– ½ tsp red pepper flakes

Instructions

1. Preheat your oven to 400°F and pat the halibut fillets completely dry with paper towels.
2. Season both sides of the halibut with 1 tsp salt and ½ tsp black pepper.
3. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the halibut for 3 minutes per side until golden brown, then transfer the entire skillet to the oven.
5. Bake the halibut for 8-10 minutes until it flakes easily with a fork and reaches 145°F internally.
6. While the halibut bakes, bring a large pot of salted water to a rolling boil and cook the linguine according to package directions until al dente.
7. Drain the pasta, reserving 1 cup of the starchy pasta water for later use.
8. In a separate large pan, heat 3 tbsp olive oil over medium heat and sauté the minced garlic for 1 minute until fragrant but not browned.
9. Add the halibved cherry tomatoes and cook for 4-5 minutes until they start to burst and release their juices.
10. Pour in the white wine and simmer for 3 minutes until reduced by half, scraping up any browned bits from the pan.
11. Flake the baked halibut into large chunks using two forks, being careful not to break it up too much.
12. Add the cooked linguine, halibut chunks, and ½ cup of the reserved pasta water to the tomato sauce.
13. Toss everything together for 2 minutes until the sauce coats the pasta evenly, adding more pasta water if needed.
14. Stir in the fresh basil, lemon juice, and red pepper flakes just before serving.

Buttery flakes of halibut practically melt into the tangy tomato sauce, while the al dente pasta provides the perfect chewy contrast to all that seafood luxury. Serve this beauty family-style in a big wooden bowl with extra basil scattered on top, or go full romantic and plate it with a crispy white wine pairing that’ll make you feel fancy without the fuss.

Lemon-Caper Pacific Halibut Piccata

Zesty, zingy, and downright zany—this Lemon-Caper Pacific Halibut Piccata is about to become your weeknight superhero. Picture this: flaky white fish swimming in a tangy lemon-caper sauce so bright it could power a small city. Trust me, your taste buds will throw a party, and everyone’s invited.

Ingredients

For the Halibut:
– 4 Pacific halibut fillets (6 oz each)
– 1/2 cup all-purpose flour
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil

For the Sauce:
– 1/2 cup dry white wine
– 1/2 cup chicken broth
– 1/4 cup fresh lemon juice
– 3 tbsp capers, drained
– 2 tbsp unsalted butter
– 2 tbsp chopped fresh parsley

Instructions

1. Pat the halibut fillets completely dry with paper towels to ensure a crispy sear.
2. Combine the flour, salt, and pepper on a plate, then dredge each fillet lightly in the mixture.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Cook the halibut for 4 minutes per side until golden brown and the internal temperature reaches 145°F.
5. Transfer the halibut to a plate and tent with foil to keep warm.
6. Pour the white wine into the same skillet, scraping up any browned bits with a wooden spoon.
7. Simmer the wine for 2 minutes until reduced by half, then add the chicken broth and lemon juice.
8. Stir in the capers and cook for 3 minutes until the sauce slightly thickens.
9. Remove the skillet from heat and swirl in the butter until the sauce is glossy.
10. Stir in the chopped parsley, then pour the sauce over the halibut fillets.

Light, flaky halibut meets that punchy lemon-caper sauce in a texture tango that’s both elegant and effortless. Serve it over a bed of creamy polenta or alongside roasted asparagus for a meal that screams “fancy” without the fuss. Leftovers? Ha—good luck having any.

Smoked Pacific Halibut Dip with Cream Cheese

Mmm, get ready to dive fork-first into the most ridiculously addictive dip you’ll ever smear on a cracker—this smoked Pacific halibut situation is basically a seafood party in a bowl, and your taste buds are definitely invited. Seriously, it’s so good you might forget to share (no judgment here). Just try not to lick the bowl clean… or do, we won’t tell.

Ingredients

• For the Smoked Halibut:
  • 1 lb Pacific halibut fillet, skin removed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
• For the Dip Base:
  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp Worcestershire sauce
  • 1/4 cup finely chopped fresh chives
  • 1/4 tsp salt

Instructions

1. Preheat your smoker to 225°F using fruitwood chips like apple or cherry for a mild, sweet smoke flavor.
2. Pat the halibut fillet completely dry with paper towels to ensure a good smoke adherence.
3. Brush the halibut evenly on all sides with 1 tbsp olive oil.
4. Sprinkle the halibut evenly with 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp black pepper.
5. Place the seasoned halibut directly on the smoker grate.
6. Smoke the halibut for 45-60 minutes, or until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
7. Transfer the smoked halibut to a plate and let it cool to room temperature for 20 minutes.
8. Flake the cooled halibut into small pieces using a fork, discarding any bones.
9. In a large mixing bowl, combine 8 oz softened cream cheese, 1/2 cup sour cream, 1/4 cup mayonnaise, 2 tbsp lemon juice, and 1 tbsp Worcestershire sauce.
10. Beat the mixture with an electric mixer on medium speed for 1-2 minutes until smooth and well-combined.
11. Gently fold in the flaked halibut, 1/4 cup chopped chives, and 1/4 tsp salt until evenly distributed.
12. Cover the bowl with plastic wrap and refrigerate the dip for at least 1 hour to allow the flavors to meld.

Keep this dip chilled until serving—it’s delightfully creamy with a smoky, briny kick from the halibut, and the subtle tang from the cream cheese base makes it utterly scoopable. Try spreading it on toasted baguette slices or stuffing it into celery sticks for a crunchy contrast that’ll have everyone asking for the recipe.

Pacific Halibut Stir-Fry with Ginger and Soy

Aren’t you tired of fish dishes that taste like they’ve given up on life? This Pacific Halibut Stir-Fry with Ginger and Soy is about to become your kitchen’s main character—flaky, flavorful, and faster than your last questionable takeout decision.

Ingredients

For the Sauce

• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated

For the Stir-Fry

• 1 lb Pacific halibut fillets, cut into 1-inch cubes
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1/2 cup sliced carrots
• 2 green onions, chopped
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

1. Whisk together soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger in a small bowl until honey dissolves completely.
2. Pat halibut cubes dry with paper towels to ensure proper searing.
3. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add halibut cubes to the hot skillet in a single layer, leaving space between pieces.
5. Cook halibut for 2 minutes without moving to develop a golden crust on one side.
6. Flip halibut pieces carefully using tongs and cook for another 2 minutes until opaque throughout.
7. Transfer cooked halibut to a clean plate using a slotted spoon.
8. Add remaining 1 tablespoon vegetable oil to the same skillet.
9. Sauté bell pepper, broccoli, and carrots for 4 minutes until vegetables are crisp-tender but still bright in color.
10. Pour the prepared sauce over the vegetables, stirring to coat evenly.
11. Create a cornstarch slurry by mixing cornstarch with 2 tablespoons water in a small bowl until smooth.
12. Stir cornstarch slurry into the skillet sauce and cook for 1 minute until sauce thickens noticeably.
13. Return cooked halibut to the skillet along with any accumulated juices.
14. Gently toss everything together until halibut and vegetables are coated in sauce, about 1 minute.
15. Sprinkle chopped green onions over the stir-fry just before serving.

The tender halibut practically melts against the crisp vegetables, while that ginger-soy sauce brings the perfect sweet-savory punch that’ll have you licking the plate. Try serving it over cauliflower rice for a low-carb twist, or go full comfort mode with jasmine rice to soak up every last drop of that glorious sauce.

Pacific Halibut and Shrimp Paella

Miraculously, we’ve managed to cram the entire Pacific coastline into one glorious skillet! This Pacific Halibut and Shrimp Paella is basically a beach vacation for your taste buds – minus the sand in your swimsuit and the questionable sunburn. Get ready to impress your friends with this seafood spectacular that’s easier to master than parallel parking (and way more delicious).

Ingredients

For the base:
– 2 cups medium-grain rice
– 4 cups chicken broth
– 1 large onion, diced
– 4 cloves garlic, minced
– 1 red bell pepper, sliced
– 1/4 cup olive oil
– 1 tsp smoked paprika
– 1/4 tsp saffron threads

For the seafood:
– 1 lb Pacific halibut fillets, cut into 2-inch pieces
– 1 lb large shrimp, peeled and deveined
– 1 lemon, cut into wedges

Instructions

1. Heat olive oil in a 12-inch paella pan over medium-high heat until shimmering.
2. Add diced onion and cook for 4 minutes until translucent, stirring frequently.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add sliced red bell pepper and cook for 3 minutes until slightly softened.
5. Sprinkle smoked paprika and saffron threads over the vegetables, stirring for 30 seconds to toast the spices.
6. Pour in chicken broth and bring to a rolling boil.
7. Stir in medium-grain rice, spreading it evenly across the pan.
8. Reduce heat to medium-low and simmer uncovered for 15 minutes without stirring to develop the socarrat crust.
9. Arrange halibut pieces evenly over the rice after 15 minutes of cooking.
10. Place shrimp in a single layer on top of the rice and seafood.
11. Continue cooking for 8-10 minutes until shrimp turn pink and opaque.
12. Remove from heat and let rest for 5 minutes to allow flavors to meld.
13. Garnish with lemon wedges before serving.

Absolutely magical how the firm, flaky halibut and plump shrimp create a textural symphony against the creamy rice! The smoky paprika and floral saffron will have your kitchen smelling like a Spanish bistro, while that coveted crispy bottom layer provides the ultimate crunch. Serve this showstopper family-style right in the pan with extra lemon wedges for squeezing – because when food looks this good, you definitely want to show it off!

Pacific Halibut with Spinach and White Wine Sauce

Kick off your culinary adventure with this elegant yet surprisingly simple dish that’ll make you feel like a seaside chef without the pesky seagulls stealing your lunch. We’re talking flaky, tender halibut lounging on a bed of vibrant spinach, all swimming in a sophisticated white wine sauce that’s easier to master than parallel parking. Seriously, your dinner guests will think you graduated from some fancy culinary institute when really you just followed these foolproof steps.

Ingredients

For the halibut:
– 4 (6-ounce) Pacific halibut fillets, skin removed
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper

For the spinach bed:
– 10 ounces fresh spinach
– 2 garlic cloves, minced
– 1 tablespoon butter

For the white wine sauce:
– ½ cup dry white wine
– ¼ cup chicken broth
– ¼ cup heavy cream
– 2 tablespoons fresh lemon juice
– 1 tablespoon chopped fresh dill

Instructions

1. Pat the halibut fillets completely dry with paper towels and season both sides with kosher salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place halibut fillets in the hot skillet and cook for 4 minutes without moving them to develop a golden crust.
4. Carefully flip the fillets using a thin spatula and cook for another 3-4 minutes until the internal temperature reaches 145°F.
5. Transfer the cooked halibut to a clean plate and tent with foil to keep warm.
6. Reduce the skillet heat to medium and add butter to the same pan.
7. Add minced garlic and cook for 30 seconds until fragrant but not browned.
8. Toss in the fresh spinach and cook for 2-3 minutes, stirring constantly, until completely wilted.
9. Push the spinach to the sides of the skillet, creating a well in the center.
10. Pour the white wine into the center and let it bubble for 1 minute to cook off the alcohol.
11. Add chicken broth and simmer for 2 minutes until reduced by half.
12. Stir in heavy cream and bring to a gentle simmer for 1 minute.
13. Remove the skillet from heat and stir in lemon juice and fresh dill.
14. Divide the spinach mixture among four plates, creating a bed for the fish.
15. Place one halibut fillet on top of each spinach bed.
16. Spoon the white wine sauce over and around the halibut.

Crisp-edged halibut practically melts against the garlicky spinach, while the bright wine sauce cuts through the richness with citrusy sophistication. Consider serving this beauty over creamy polenta or alongside roasted fingerling potatoes to soak up every last drop of that glorious sauce. Honestly, the only thing better than eating this dish is watching your friends’ faces when they realize you made it yourself.

Pacific Halibut Burgers with Avocado and Salsa

Unbelievably, we’re about to turn the humble halibut into the star of your next burger night—because let’s be honest, beef could use a vacation. These Pacific Halibut Burgers with Avocado and Salsa are here to shake up your routine with flaky, tender fish, creamy avocado, and a zesty salsa that screams summer vibes, even if you’re eating them in your pajamas. Get ready to impress your taste buds (and maybe your friends, if you’re feeling generous).

Ingredients

For the Burgers:
– 1 lb Pacific halibut fillets, skin removed and cut into 1-inch chunks
– 1/4 cup panko breadcrumbs
– 1 large egg, beaten
– 2 tbsp mayonnaise
– 1 tbsp fresh lemon juice
– 1/2 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil

For the Toppings:
– 1 ripe avocado, sliced
– 4 burger buns, lightly toasted
– 1/2 cup prepared salsa

Instructions

1. Pat the halibut chunks dry with paper towels to remove excess moisture.
2. Place the halibut in a food processor and pulse 3-4 times until coarsely chopped, not pureed.
3. Transfer the chopped halibut to a medium bowl and add panko, beaten egg, mayonnaise, lemon juice, garlic powder, smoked paprika, salt, and black pepper.
4. Gently mix with a fork until just combined, being careful not to overwork the mixture.
5. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty.
6. Heat olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
7. Carefully place the patties in the skillet and cook for 4-5 minutes until the bottom is golden brown.
8. Flip the patties and cook for another 4-5 minutes until firm to the touch and cooked through.
9. While the burgers cook, lightly toast the burger buns in a toaster or under a broiler for 1-2 minutes until golden.
10. Place one cooked patty on the bottom half of each toasted bun.
11. Top each patty with 2-3 slices of avocado and 2 tablespoons of salsa.
12. Cover with the top bun and serve immediately.

These burgers deliver a delightful contrast of textures—the crispy exterior gives way to moist, flaky fish, while the creamy avocado and chunky salsa add freshness and a tangy kick. Try serving them with sweet potato fries for a colorful plate, or crumble any leftover patties over a salad for a next-day lunch upgrade that’ll make your coworkers jealous.

Panko-Crusted Pacific Halibut with Spicy Mayo

Ever find yourself staring at a beautiful piece of fish, wondering how to make it as exciting as your favorite restaurant’s menu? Enter this panko-crusted Pacific halibut with spicy mayo—a dish that transforms simple seafood into a crispy, creamy, downright addictive weeknight hero.

Ingredients

For the Spicy Mayo

• 1/2 cup mayonnaise
• 2 tbsp sriracha sauce
• 1 tbsp fresh lime juice
• 1 tsp soy sauce

For the Halibut

• 4 (6-ounce) Pacific halibut fillets, 1-inch thick
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 1/2 cups panko breadcrumbs
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1/4 cup vegetable oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Whisk together mayonnaise, sriracha, lime juice, and soy sauce in a small bowl until smooth, then refrigerate the spicy mayo.
3. Pat the halibut fillets completely dry with paper towels to ensure maximum crispiness.
4. Place flour in a shallow dish and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
5. Beat the eggs in a second shallow dish until uniform in color.
6. Combine panko, garlic powder, paprika, and the remaining 1/4 teaspoon salt in a third shallow dish.
7. Dredge each halibut fillet in the flour, shaking off any excess.
8. Dip the floured fillet into the beaten eggs, letting excess drip back into the dish.
9. Press the fillet firmly into the panko mixture, coating both sides evenly.
10. Heat vegetable oil in a large oven-safe skillet over medium-high heat until it shimmers, about 350°F.
11. Carefully place the coated fillets in the hot skillet and pan-fry for 2–3 minutes until the bottom is golden brown.
12. Flip the fillets using a spatula and immediately transfer the skillet to the preheated oven.
13. Bake for 8–10 minutes until the internal temperature reaches 145°F and the crust is deeply golden.
14. Remove the skillet from the oven and let the halibut rest for 2 minutes on a wire rack.

Let’s talk about that glorious contrast: the crackly, golden panko crust gives way to flaky, moist halibut, while the spicy mayo adds a tangy, creamy kick that’s downright irresistible. Serve it tucked into warm tortillas with shredded cabbage for fish tacos that’ll make Tuesday night feel like a beach vacation.

Conclusion

From elegant dinner parties to cozy family meals, these Pacific halibut recipes offer endless inspiration for your kitchen adventures. We hope you’ll try a few, share your favorites in the comments below, and pin this collection to your Pinterest boards for future cooking sessions. Happy cooking!