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Lemon - Garlic Baked Halibut

Fall is probably my favorite season by far, and I'm pretty sure I'm not the only one. The colors, the brisk weather, the pumpkin spice lattes, what’s not to love about it? Fall is also the best time to start making warm, comfort dishes. As the grilling season slowly comes to a close, that doesn’t mean it’s the end of eating seafood by any means.

For October, I wanted to do a recipe with a fish that embodies a hearty texture. A fish that after eating it, I just want to cozy up to a nice outdoor fire for some smores. What better fish than that of Halibut!

All About Halibut

Halibut is an abundant fish and a large member of the flatfish family. It’s quite interesting that even as a flat fish, the meat on it is thick and firm.

Though the fillets look delicious, the fish itself is a sight to see.

Halibut are born with two eyes, one on each side of it’s head; however, about six months after birth, one of the eyes will migrate making it look like it has two eyes on one side of the head.

Halibut can weigh up to half a ton but the normal range is 50 to 100 pounds! Because of their size, they are predators of the sea and can pretty much eat anything that swims. They are typically found in cooler waters such as the northern Pacific and northern Atlantic waters. The flesh of the fish is white, firm, and mild in flavor. Halibut can be cooked up in a variety of ways such as pan frying, broiling, grilling, and in our case, baking!

The Recipe

This recipe is not only very simple but also refreshing for Halibut. It uses basic ingredients that you may already have in your kitchen. The flavor is a very mild flavor, so if you wanted to spice it up a little more, you can always add in a cajun dry spice such as Old Bay seasoning. It can also be used on a variety of other fish such as Haddock, Cod, Tilapia, and even Salmon. Whichever fish you decide to use this recipe for, we’re sure that you’ll love it.


  • 1lb Halibut (skinless)

  • 1 ½ tbsp olive oil

  • ½ cup freshly squeezed lemon juice

  • ½ tsp smoked paprika

  • ¼ tsp red pepper flakes

  • 3 cloves minced garlic

  • ¼ tsp ground black pepper

  • ½ tsp sea salt

  • ½ tsp dried dill

  • 1 tomato diced

  • 1 tbsp chopped parsley


1. Whisk together your olive oil, lemon juice, paprika, red pepper flakes, garlic, black pepper, salt, and dried dill.

2. You’ll want to marinate both sides of your Halibut for about 30 minutes to 2 hours. I personally did one hour.

3. Preheat the oven to 350 degrees.

4. Place your fish in an oven ready pan and bake for about 20 minutes or until cooked through.

5. Remove fish from the oven and garnish with parsley and chopped tomatoes.

6. Enjoy!

**You’ll want to adjust the cooking time depending on the thickness of your fish. Try not to over cook the fish, as it will come out dry.

At Foremost Seafood

Just because summer is coming to an end, doesn’t mean that eating seafood has to end. Some of the most delicious fish come during the colder months. For the month of October, Halibut was a fish that we wanted to cook because of how versatile it is. Since we’re starting to pack up our grills, cooking indoors will become more of a thing.

Whether it’s Halibut for dinner or any of our tasty fishes, we’re sure this recipe will be one that you save in your books. I loved this recipe, not only for its simplicity, but also because it can be used on a variety of other fishes. Give us a call at (937) 298-1986 to place your order ahead of time or come on by 1912 Woodman Center Drive, Kettering, OH 45420 to check out our expansion and grab a new menu. Remember to tag us in your photos on social media as well! We love seeing all your recipes!

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