Halibut, with its tender flake and mild flavor, is such a versatile fish. Check out these halibut recipes with fruit salsas, vinaigrettes, vegetables, and more! Somebody’s having seafood for dinner tonight.
This is a super-impressive dish that’s actually insanely easy to make—the perfect kind of meal to serve to guests! You’ll need halibut steaks, fresh pineapple, chipotle peppers, olive oil, salt, pepper, and cooking wine to make this dish. Serve it over vegetables.
This halibut has a bright and fresh citrusy flavor, and is cooked with lemon juice, fresh rosemary, and Moscato wine (or another sweet wine—your choice). It’s topped with a lovely champagne vinaigrette with garlic, Dijon mustard, honey, and champagne vinegar.
This full Paleo meal involves topping halibut fillets with a fresh and delicious grain-free tabbouleh with grape tomatoes, lemon juice, cucumber, parsley, black olive, and red onion. The potatoes are cooked in duck fat and oregano, lending them a wonderful natural flavor.
Halibut is fantastic served with just about any salsa you want to top it with, but I admit that it’s especially great with fruit salsas like this peach salsa with roasted tomatillos, garlic, red onion, jalapenos, and fresh-squeezed lime juice. So, so good!
Macadamia nuts have a sort of tropical flair to them, which makes them a great crust for fish like halibut, especially with shredded coconut as this recipe uses. Egg whites help to bind the coating, which is completely Paleo and flecked with fresh chopped parsley.
This ceviche is made with fresh halibut, lemon and lime juices, jalapeno for a kick, and bell pepper, tomatoes, and red onion. Avocado adds a cool, refreshing creaminess to the bright citrus flavors, and you can serve this over lettuce instead of tortilla chips.
Want something a bit spicier? A little more complex in its flavor profile? I’ve got the recipe for you. This halibut is covered with a homemade spicy blackening powder and finished with a creole sauce, with flavors like tomato, basil, green onion, cayenne pepper, and Old Bay.
Cioppino is a seafood stew that can be made several different ways. This one has tomatoes and other vegetables with wild halibut, wild scallops, and large wild shrimp in a tomato and fish broth with garlic, celery, onion, and red wine vinegar. Super savory and delicious!
If you really want to impress me, give me a recipe that includes either pistachios or blood orange—two of my favorite things. This recipe does both, and I absolutely love it. You will too! Give it a try, with ghee, blood oranges, peppercorns, honey, and chopped pistachios.
This halibut has a simple blackening seasoning that’s the perfect recipe to try if you haven’t ever used this technique before. The flavors of paprika, thyme, oregano, cayenne pepper, garlic and onion powders, and olive oil are truly divine in this easy recipe.
My mouth is watering from just looking at the list of ingredients in this recipe! With a homemade blackening seasoning containing smoked and sweet paprika, granulated garlic and onions, dry mustard, and oregano, this mango-avocado salsa fish is sure to please your taste buds to the islands and back.
I admit that I’m kind of a sucker for rainbow carrots. I swear I can taste the colors. I think. But even if I can’t, this recipe is still fantastic with roasted carrots and a lemony aioli. Just make sure you replace the canola oil with Paleo-friendly avocado or olive.
These easy dinner packets can either be made on the grill or baked in the oven. I love flexible dinner ideas! You could even mix up the vegetables to use your favorites, as long as you keep the different cooking times in mind for different veggies.
Fennel goes really well with halibut, since halibut is a relatively mild fish and fennel has a strong and aromatic flavor. This one is served with roasted fennel, garlic, onion, and plenty of freshly ground black pepper and sea salt to taste.
Don’t you just love the summery colors of this recipe? It’d be perfect to enjoy during hot weather when squash is in season, or later in chilly weather when you’re missing the heat.
This French-inspired meal is cooked in your slow cooker with three kinds of fish, bacon, potatoes, and shallots mixed with butter, seasonings, and wine. It’s served over good-for-you sauerkraut! The cream is just garnish, so use coconut milk or just leave it off.
This baked fish really couldn’t possibly be any easier. You’ll season it with lemon, herbs de Provence, sea salt, and plenty of butter (yum) and bake for about 20 minutes.
This amazing meal has perfectly cooked halibut served over a spicy and savory tomato broth made with Thai red curry paste, chicken broth, coconut milk, garlic, onion, and tomato paste. You can replace the sugar with coconut sugar, or just leave it out altogether.
I love this easy Brazilian fish stew with halibut, dried shrimp, lime juice, onion, bell pepper, crushed garlic, tomato puree, and coconut cream for a smooth and creamy stew you can enjoy all on its own, or over roasted vegetables or cauliflower rice.
This halibut with cumin seeds, coriander, fennel, cloves, chili powder, and turmeric has anti-inflammatory properties and is absolutely packed with the umami flavors of cumin and chili. Enjoy this one with cauliflower rice or a side of roasted vegetables.
This delicious halibut has the most beautiful golden brown pan-seared crust—you can cook it with olive or avocado oil instead of grapeseed. The best part, really, is the lemon dill sauce with butter, dry white wine, minced shallots, lemon, and chopped fresh dill.
This halibut has a perfectly golden outer layer and is topped with a bright and spicy-sweet citrus salsa made from grapefruit, orange, red onion, jalapeno, and cilantro. If you’re not a cilantro fan, you can use any other fresh herb you like (mint or basil would be really fantastic).
This is a flexible recipe, as you can choose your tomatoes (cherry, pear, or grape) and, if you’d like, switch out your herbs (it’s fantastic with either dill or rosemary, and basil or oregano would likely be amazing). The butter and dry white wine give this dish a velvety delicious texture.
This halibut has the bright and spunky flavors of cilantro and lime with cumin, chili powder, and dried oregano. The jalapeno gives it an extra spicy kick, but it’s optional, so if you’re sensitive to spice, you could just leave it out or add only part of it.
This elegant dinner is super simple with asparagus spears, olive oil, sliced lemon, sea salt, ground black pepper, fresh thyme, and dry white wine. The best part is that the asparagus and the halibut cook together in the same dish, making things super simple for both cooking and clean-up.
This halibut is served over a bed of absolutely amazing blistered roasted tomatoes with olive oil, balsamic vinegar (my new favorite ingredient in just about everything), black pepper, and fresh chopped basil. The flavors in this dish are fantastic.
This recipe involves sautéing cherry tomatoes until they nearly melt completely, cooking off some of the acid and concentrating the flavor into a thick, amazing syrup that’s totally fantastic over halibut fillets seared in butter. Could this recipe even be any better?
This fish dish is super easy if you’ve already made the sundried tomato and olive tapenade (the recipe is linked on this page). You’ll just need your halibut fillets, tapenade, and a bit of salt, ground black pepper, and chopped parsley for garnish.
With a silky smooth lemon herb sauce made from fresh dill, mint, parsley, lemon zest, olive oil, and sea salt, this is a dinner that is sure to impress guests as well as your own family. It’s easy to make, but so delicious that you’d think you spent hours on it!
While this recipe suggests serving over spaghetti, you could easily serve it over cauliflower rice, roasted vegetables, or just on its own. The flavors in this dish, with savory tomatoes, dry white wine, fresh basil, and garlic, don’t even need any help!
All I have to say about this dish is this: wow. From the perfectly seared halibut to the fresh gazpacho salsa with cucumbers and onions to the lovely tomato vinaigrette with sherry vinegar and olive oil. So simple, and yet so good. You, too, can make this happen for dinner tonight.
My only problem with this recipe is that its title fails to acknowledge the blackberries in the recipe, which means you might not even realize all the heaven that’s in there: peaches, blackberries, fresh basil, butter, champagne vinegar… the list goes on, and into your mouth.
With sweet and tangy citrus, aromatic fennel, and savory olives, this halibut dish becomes a lovely wine-cooked dinner with delicious vegetables and a tender-flaky bite.
This halibut is first seared in a pan with olive oil, and then baked in the oven with perfectly seasoned sweet potato slices. The rosemary, black pepper, basil, olives, tomatoes, and lemon zest are the perfect Mediterranean-inspired seasonings to enjoy for dinner tonight.
If you’re hoping to make this out of season for fresh basil, you can use pesto! Either way, the basil flavors in this dish will reign supreme over your gourmet meal (even though it’s so easy to make, it’s almost a cheat! The dressing uses a vinaigrette base).
P.S. Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 comprehensive categories it is the only Paleo book you will ever need.
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