If you love whitefish, you will want to try this simple Alaska halibut steak recipe with homemade pesto. This grilled whitefish recipe is a perfect introduction to eating fish for kids because halibut is mild and doesn't get mushy.
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(*Alaska Seafood sponsored this post. All Alaska seafood-loving opinions expressed in my post are my own.)
We are pretty lucky! My kids are pretty picky, but they do like whitefish! Alaska Halibut has a firm and mild flavor. Combine it with fresh pesto, and it makes a delicious, flavorful dinner!
Alaska’s cold, pristine waters produce the purest, high-quality seafood. Its wild fisheries contribute nearly 60% of all seafood harvested in the United States. When you are out shopping at the grocery store, make sure to “Ask for Alaska” to ensure you’re enjoying the best, most sustainable seafood.
If you enjoy seafood too, check out these amazing gluten free seafood recipes. There are over 50 delicious recipes to try!
This post was updated from an old March 2018 post with better recipe instructions and details.
Why We Love Halibut:
- It is mild in flavor, so kids love it.
- It can be cooked in so many ways.
- It makes a healthy family meal.
- It is easy to find sustainably raised halibut in grocery stores.
You may also love this Grilled Coho Salmon recipe.
If you love to grill, this tool kit has everything you need! I love the tongs, marinade brushes, and easy grips for vegetables! It also cleans really well.
Recipe Step-By-Step Directions:
Step 1: Put the thawed halibut onto a piece of foil.
If you purchased your halibut frozen, you would need to let it thaw out before grilling. See the Recipe FAQ for directions on how to thaw frozen halibut.
Step 2: Preheat the grill to 375º F. Use a grill brush to ensure the grill is clean. The halibut will not touch the grill, but leaving blackened bits on the grill slats can give off flavors to the fish.
Step 3: Rub the pesto on both sides of the halibut steaks. You are going to love this halibut with pesto recipe!
How To Grill Halibut:
Place the foil packets with the fish on the grill. Close the grill lid and grill the halibut for 10 minutes. This halibut cooks in about 5 minutes per side if you are flipping it. I didn't flip mine, and it was ready in 10 minutes.
I own an older version of this set and I use it for everything. Soups, grinding nuts and oats, making marinades, etc. in this mini food processor. The possibilities are endless and it is easy to clean.
Add fresh basil, garlic cloves, olive oil, parmesan cheese, and toasted pine nuts to a Cuisinart or food processor to make the fresh pesto. Blend until all ingredients are blended together.
Did you know?
This fresh pesto will keep for up to 5 days in your refrigerator. If you are nut-free, make this delicious Nut-Free Pesto recipe.
More Ways To Cook Halibut:
- A stovetop is a quick and easy way to cook halibut. Put some oil into a sauté pan and heat on medium heat. Add the fish, herbs, salt, and pepper, and cook for 5 minutes on each side. (Note the actual cooking time depends on how thick the fish is.
- Cook halibut in your oven! You can easily bake halibut in a dish. Just add oil, herbs, salt, and pepper. Bake at 350F degrees for 10-15 minutes, depending on the thickness of the fish.
- Sous vide halibut. My son has been getting into sous vide cooking lately. Place the halibut with fresh herbs into a special bag and use the pump to suck out the air from the bag. Sous vide takes a long time because it gently cooks the fish at a very low temperature. Ensure to leave about an hour for your halibut to cooking.
Recipe FAQ:
To thaw frozen fish, put the frozen fish (in its packaging) on a plate and put it into the refrigerator. Let it thaw over a day or two if you need your fish thawed quicker. Place the frozen fish in its package into a bowl of warm water and allow it to sit for 15 minutes.
Once your fish is thawed, add salt and pepper to the raw halibut steaks. Drizzle a little olive oil on top. Let this sit for 5 minutes while you make the fresh pesto. Preheat your grill so that it will be hot when you are ready to cook.
Yes! Pesto is a great flavor for seafood. Use pesto with any seafood, including shrimp, scallops, tilapia, etc.
Store the leftovers in an airtight container in your refrigerator. This is critical so your fridge doesn't smell like fish. The leftovers will keep fresh for up to 3 days.
If you love seafood, you may also want to try this Grilled Mahi Mahi in Foil Packets.
Side Dish Ideas For Halibut:
- Everyone loves potatoes, and these fancy Roasted Bacon Potato Roses make a show-stopping side dish.
- If you haven't tried rutabagas yet, their flavor is mildly sweet. I love making Mashed Rutabagas as a side dish. You can also air fry rutabagas if you prefer something crispy.
- If you want a healthier side, this Kale and Apple Salad is kid-approved.
- Sweet potatoes and leeks sauté together in this Pan-Fried Sweet Potatoes recipe. It is delicious with fish.
📖 Recipe
Grilled Alaska Halibut with Fresh Pesto
Ingredients
- 4 Alaska halibut steaks
- 1 teaspoon olive oil (to brush on fish)
- 1 ½ cups fresh basil leaves
- 2 cloves garlic
- 3 tablespoons olive oil
- 3 tablespoons toasted pine nuts * see note
- 3 tablespoons parmesan cheese
- ⅛ teaspoon salt
- dash black pepper
Instructions
- Preheat the grill to 375º F.
- Place the thawed halibut steaks onto a piece of foil and sprinkle with salt and pepper. Brush with olive oil.
- Place basil, garlic, pine nuts, parmesan cheese, and the 3 tablespoons of olive oil in a Cuisinart. Blend well.
- Brush the pesto on both sides of the fish. Place the fish back on the foil.
- Place the foil with the fish on the grill. Close the lid and cook for 10 minutes.
- Serve hot.
Notes
- See the post for directions to cook this fish in the oven, stovetop, or sous vide if you do not own a grill.
- If you are nut-free, try this recipe with my Nut-Free Pesto.
- To thaw frozen fish, put the frozen fish (in its packaging) on a plate and put it into the refrigerator. Let it thaw over a day or two if you need your fish thawed quicker. Place the frozen fish in its package into a bowl of warm water and allow it to sit for 15 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Wendy Rivera
Hello. Going to try this one. I assume I should remove skin. Mine has skin on. Have never grilled fish with foil. Hopeful!! Thanks
Sandi Gaertner
Hi Wendy, I grill mine with the skin on...skin down on the foil.
johny
thasnks
shell shockers
wow, the fish looks delicious and very attractive, thank you for sharing
Sandi Gaertner
Thank you so much 🙂
animal jam
There is nothing better than fresh wild caught seafood. I just can’t do the farm-raised fish. The pesto sauce sounds awesome.
Sandi Gaertner
I don't like farm raised fish either. I am so glad you found this recipe, I hope you enjoy it as much as we do ;-).
Cindy
Thanks for this recipe - it looks so good! Could you make the pesto with arugula or something else if there isn't nice basil at the store?
Sandi Gaertner
You are very welcome Cindy. Halibut has a very mild flavor and I bet the peppery flavor of the arugula would be delicious in this recipe.
run 3
Can’t wait to make this. My family will love this.
Sandi Gaertner
Thank you so much 🙂