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)