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Fresh Herbed Halibut

Fresh Herbed Halibut

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Lorenzo

Lorenzo

This recipe is awesome for fresh halibut - fresh herbs, lemon and dill spice the fish without overpowering the taste while remaining healthy and satisfying!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 270 kcal
  • 14%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 47.8 g
  • 96%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 565 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven's broiler and coat a baking sheet or broiling pan with olive oil.
  2. Rinse the fish and pat dry. Place on the greased pan, and brush with olive oil or coat with olive oil cooking spray. Squeeze the juice from the lemon wedges over the entire fillet, and season generously with salt first, then garlic and finally dill.
  3. Broil for 15 to 20 minutes in the preheated oven, until the fillet is opaque and can be flaked with a fork. Broiling time may depend on the thickness of your fillet.
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Reviews

Diyeana
188

Diyeana

3/14/2006

I made this last night with some fresh halibut, and it turned out great. I did NOT use the full cup of olive oil, as that seemed quite excessive. I maybe used about 1/4 cup which still was probably too much. I am thinking that is what makes this recipe 911 calories per serving. I cut up a 1.3 lb halibut fillet into 6 pieces and baked them in the oven at 375 degrees (F) for about 18 minutes.

naples34102
79

naples34102

7/31/2008

This was appealing to me as it is unencumbered by lots of fatty, rich extras like cheese, mayo, sauces, etc. I baked this at 400 degrees for about 20 minutes, only because I am more comfortable with this method. I used fresh dill, freshly ground pepper and a sprinkle of paprika for color. You can't go wrong with this flavor combination of lemon, dill, garlic and olive oil, which for any fish is always a winner.

Lisa G.
70

Lisa G.

2/21/2006

I chose this halibut recipe over others because it didn't smother the pricey fish with ingredients. I used halibut steaks rather than fillets. It was simple and flavorful. I'll make again with slightly less salt.

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