Easy Halibut Fillets with Herb Butter

Total Time
3 mins
8 mins

I used chopped parsley and it was lovely. Adapted from James Peterson's "Fish & Seafood"

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  • 2 halibut fillets
  • 2 tablespoons butter
  • 2 tablespoons finely chopped parsley (or other herb of your choice) or 2 tablespoons finely chopped tarragon (or other herb of your choice) or 2 tablespoons finely chopped dill (or other herb of your choice)
  • salt and pepper, to taste
  • 1 teaspoon olive oil


  1. Make little aluminum foil trays sized to fit each fillet.
  2. Wipe the bottom of each tray with olive oil.
  3. Put the fillets ugly side up (skin side even if the skin is now removed) on the trays.
  4. Mix the butter with the chopped herbs throughly.
  5. Place 1 tablespoon of the butter on the halibut.
  6. Broil for 4 minutes.
  7. Carefully turn each fillet over, not spilling any of the melted herb butter.
  8. Broil for 4 more minutes.
  9. Remove and plate, pouring the melted sauce over each fillet.
Most Helpful

5 5

Very simple and yet so good! I used parsley as well .. thank you

If your fish is dry, try brining it first. I read this in Cooking Light magazine this month, and it works! The fish is moist and less....fishy!

5 5

Loved this recipe! Super easy, super fast and so delicious. Perfect for a week night or any night. I used parsley since I had it in the house & I dispensed with using the foil, just used a glass pyrex baking dish. Much better than I thought it would be, definitely a do-over.