Perfectly broiled Pacific Halibut is a simple and streamlined preparation of this meaty species of wild-caught fish, an easy way to turn this mild fillet into a bold seafood meal. Broiling is also one of the fastest ways to cook Pacific Halibut, requiring less than 10 minutes of cook time. The key is to keep a close eye on doneness, since even a single minute too long under the broiler can turn a tender, flaky fillet of Pacific Halibut into a tough cut of fish.
Simple Tips for Perfectly Broiled Pacific Halibut
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Pat the Pacific Halibut fillet dry to remove excess moisture.
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Sufficiently preheat your broiler to ensure a quick, intense blast of heat.
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Keep a close eye on doneness.
How to Broil Pacific Halibut
Gather your materials and ingredients: Your fillet(s), tea towel or paper towels, high-heat cooking oil, salt and pepper, oven-safe pan or dish
Preheat broiler, using the highest setting. Meanwhile, pat Pacific Halibut fillet dry with a tea towel or paper towel, then lightly coat all sides of fillet with oil.
Add salt and pepper, as well as any other seasonings or sauces to the fillet if desired.
Broil until fish flakes easily with a fork, or internal temperature of fillet reaches 130F at its thickest part for medium doneness, about 5 or 6 minutes. Allow to cook for an extra 30 seconds to a minute, if needed, then dress with any fresh condiments or toppings for serving.
Enjoy! Once you've mastered the basic technique for broiling Pacific Halibut, you’ll be free to start exploring your own personal tastes and cooking style by using spice rubs, marinades, and sauces to elevate this worthy white fish. Try making a quick Pacific Halibut Banh Mi with Cilantro Mayo or our fast and fancy recipe for Broiled Pacific Halibut with a Briny Italian Salsa Verde.
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*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
