Grilled Halibut with Fennel Sauce Recipe



Grilled Halibut with Fennel Sauce gets the royal treatment with this delicious fennel sauce.  

The fennel sauce enhanced the flavor of the halibut without overpowering it, as the addition of the fennel seeds gives the grilled halibut a crunchy and slightly sweet anise flavor.

I have been a halibut lover for years and this grilled halibut recipe is definitely a winner!  I never miss out on purchasing fresh halibut when season in the northwest.  Grilling seafood is so easy and so low in calories.

More of Linda’s great Halibut Recipes and also How To Select, Buy, and Cook Fish.



Grilled Halibut with Fennel Sauce Recipe:
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Course: Main Course
Cuisine: American
Keyword: Grilled Halibut with Fennel Sauce Recipe
Servings: 8 servings
Grilled Halibut:
Fennel Sauce:
  • 1 medium fennel bulb with fronds (about 3/4 pound)
  • 1 teaspoon fennel seeds
  • 2 garlic cloves, minced
  • 1 lemon, juiced
Grilled Halibut Instructions:
  1. Prepare Fennel Sauce (see recipe below); set aside.  Preheat barbecue grill.  Lightly oil the racks to keep halibut from sticking.

  2. In a dry small frying pan over medium heat, toast fennel seeds, shaking pan, until fragrant and a shade darker.  In an electric coffee/spice grinder grind the toasted fennel seeds.

  3. In a small bowl, stir together lemon juice, ground fennel seeds, garlic, salt, and olive oil.  Place halibut in a large dish and pour marinade over it, turning fish to coat.  Marinate halibut, covered and refrigerated, at least 10 minutes and no more than 1 hour.

  4. Remove halibut from marinade and discard marinade.

  5. Cover barbecue with lid, open any vents, and grill halibut about 5 minutes on each side or until a meat thermometer registers an internal temperature of 140 degrees F (halibut will be slightly opaque in thickest part).  Remember the halibut continues to cook after it is removed from the heat source.

  6. Approximately cooking times for halibut:

  7. 1/4 to 1/3-inch - 3 to 4 minutes

  8. 12 to 3/4-inch - 4 to 6 minutes

  9. 1 to 1 1/2-inch - 8 to 12 minutes

  10. Carefully remove the halibut from the grill and transfer onto individual serving plates.

  11. Serve with Fennel Sauce.

  12. Makes 8 servings.

Fennel Sauce Instructions:
  1. Trim fennel stalks flush with bulb, reserving fronds and discarding stalks.  Also trim off any discolored outer layers and discard.  Halve bulb lengthwise and discard core.  Finely chop fronds and bulb.

  2. In a dry small frying pan, toast fennel seeds over moderate heat, shaking skillet, until fragrant and a shade darker.  In an electric coffee/spice grinder grind seeds.

  3. In a large bowl, combined chopped fennel, ground fennel seeds, garlic, yogurt, salt, and lemon juice to taste.  NOTE: May be made 3 days ahead and refrigerated, covered.

  4. Makes about 3 cups.

Recipe Notes

* Halibut filets may be substituted.

Source:  This recipe is from Gourmet Magazine, July 1999 issue.


Thermapen Internal Temperature Cooking ChartI get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world.  I only endorse a few products, on my web site, that I like and use regularly.

You can learn more or buy yours at: Super-Fast Thermapen Thermometer.

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