Grilled Halibut in Cream Sauce

Halibut steaks grilled in a sealed foil packet with butter, onions and a creamy herb sauce, finished with bread crumbs and Parmesan. Ready in about 35 minutes.

Steamed clams with broth and lemon
  • Prep 15 min
  • Cook 20 min
  • Total 35 min
  • Yield 4 servings

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Halibut is a firm, mild, lean white fish, which makes it a natural match for a rich sauce. In this recipe the fish sits on a bed of buttered onion rings inside a foil packet, gets covered with a garlic and herb sour cream sauce, and is topped with bread crumbs and Parmesan before it goes on the grill.

The sealed packet keeps the fish moist and makes cleanup simple. Part of the sauce is set aside before it ever touches the fish so you have extra to spoon over each serving.

Ingredients

  • 4 tablespoons butter, cubed
  • 1 medium onion, sliced and separated into rings
  • 1 1/2 pounds halibut steaks
  • 1/2 cup mayonnaise
  • 1 cup sour cream
  • 3/4 teaspoon minced or pressed garlic
  • 3/4 teaspoon seasoned salt
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon dried thyme
  • 1/8 teaspoon black pepper
  • 3/4 cup dry bread crumbs
  • 1 1/4 cups shredded Parmesan cheese

Instructions

  1. Heat the grill. Prepare a grill for indirect medium heat: light one side only, or turn the burners under one half of a gas grill to medium and leave the other half off.
  2. Build the base. Tear off a double thickness of heavy-duty foil, about 34 by 18 inches. Scatter the cubed butter and onion rings over the center of the foil.
  3. Add the fish. Cut the halibut into serving-size pieces and arrange them in a single layer on top of the onions.
  4. Make the sauce. In a bowl, stir together the mayonnaise, sour cream, garlic, seasoned salt, basil, thyme and pepper. Set aside 1/2 cup of the sauce in a separate dish for serving.
  5. Sauce and top. Spoon the remaining sauce over the fish. Sprinkle with the bread crumbs and Parmesan cheese.
  6. Seal the packet. Bring the long sides of the foil together over the fish and fold them down several times, then fold in the ends to seal the packet tightly. Leave a little air space above the topping.
  7. Grill. Set the packet over the unlit side of the grill, close the lid, and cook for 15 to 20 minutes, until the fish is opaque and flakes easily with a fork. Open the packet carefully, away from your face, because the steam is very hot.
  8. Serve. Serve the halibut with the onions and pan juices, and pass the reserved sauce at the table.

Tips

  • No grill? Set the sealed packet on a rimmed baking sheet and bake at 400°F for about 20 to 25 minutes, then check for doneness.
  • Cod, haddock or other thick white fish fillets can stand in for halibut.
  • Thicker pieces take longer. Check the thickest piece first.

Questions about this recipe

What temperature should halibut be cooked to?
Cook fish to an internal temperature of 145°F, or until the flesh is opaque and separates easily with a fork.
Why set aside some of the sauce?
The reserved half cup never touches the raw fish, so it is safe to serve as a fresh sauce at the table.
Can I use frozen halibut?
Yes. Thaw it overnight in the refrigerator and pat it dry before assembling the packet so the sauce does not get watery.

More seafood recipes

Cooking a different size or thickness? See fish cooking times by thickness. Not sure which fish to buy? The fish chart shows which fish you can swap.

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