Faux Lobster -- Grilled Halibut

"This has got to be the best halibut recipe ever! You will notice that the sodium and sugar nutritional values for this recipe are high. Don't worry -- this program does not accurately represent nutritional data for foods that are brined."
photo by Chef Michael Callah photo by Chef Michael Callah
photo by Chef Michael Callah
photo by Chef Michael Callah photo by Chef Michael Callah
photo by Chef Michael Callah photo by Chef Michael Callah
Ready In:
1hr 50mins


  • 2 lbs halibut (skinless, 1 inch thick minimum, divide into 4, 8 ounce portions)
  • 3 cups water
  • 34 cup sugar
  • 12 cup salt
  • 2 cups ice (plus extra if necessary)
  • 12 cup butter (clarified, search this site for instructions if needed)
  • 2 lemons (divided, some for fish, clarified butter, and garnish)


  • Place water, sugar and salt in a 2 qt sauce pan over medium heat, just until sugar and salt dissolves. Then remove from heat, transfer to large bowl and add ice, chilling brine to under 50f. add more ice if necessary. Add fish to the brine and refrigerate for an hour or up to three hours.
  • Clarify the butter while the fish is in the brining solution. Add a squeeze of lemon juice to the butter if desired. (Refer to food.com recipe: http://www.food.com/recipe/clarified-butter-how-to-clarify-butter-51525).
  • Preheat grill to medium high.
  • Remove halibut from the brine and pat dry. brush lightly with clarified butter and grill until done. with one inch thick fillets you can start off with 5 minutes per side, rotating once half way through 45degrees, then flipping and grilling for another 5 minutes. Grilling times vary depending on temperature of your grill and thickness of the fish. Final result should be a fish that is opaque and just beginning to become flakey.
  • Remove from heat and serve immediately with appropriate sides and garnishes.

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<p>Since becoming a member several years ago I've switched my focus, and have become a health coach as well as a chef. Therefore, you will be seeing more healthy options coming in the future. Stay tuned to my BLOG for updates as they develop. (http://chefcallahan.com) and (https://www.facebook.com/groups/HealthyMeAndYou/) Chef of the Day March 19, 2010 Contact me if you need ServSafe Manager Training!</p>
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