Blackstone Halibut Recipe (Seared Flat-Top)

Name: Blackstone Halibut
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 halibut steaks or fillets (6–8 oz each, 1–1½ inches thick); 3 tbsp clarified butter (ghee) or avocado oil; 1 tsp garlic powder; 1 tsp dried thyme; ½ tsp white pepper; 1 tsp kosher salt; 1 lemon

Halibut is the premium white fish for the Blackstone. It’s thick, firm, and can handle more heat than delicate flaky fish without falling apart — but it still needs careful temperature control to stay moist. At 375–400°F, halibut gets a golden, seared exterior with moist, snow-white flesh inside. It takes 10 minutes and tastes like a restaurant prepared it.

Prep time: 5 minutes · Cook time: 10–12 minutes · Serves: 4

Griddle temperature: 375–400°F (medium-high heat)

Ingredients

4 halibut steaks or fillets (6–8 oz each, 1–1½ inches thick)
3 tbsp clarified butter (ghee) or avocado oil
1 tsp garlic powder
1 tsp dried thyme or fresh thyme leaves
½ tsp white pepper
1 tsp kosher salt
1 lemon, sliced
2 tbsp capers (optional)
Fresh dill or parsley to garnish

Instructions

Step 1: Dry and season

Pat halibut steaks very dry. Brush with oil or melted ghee. Season both sides with garlic powder, thyme, white pepper, and salt.

Step 2: Preheat

Bring the griddle to medium-high (375–400°F). Add ghee or oil to the cooking zone.

Step 3: Sear first side

Place halibut on the hot griddle. Cook without moving for 4–5 minutes until the bottom is deeply golden. Halibut releases from the steel cleanly when the crust has formed — wait for it.

Step 4: Flip and finish

Flip carefully with a wide spatula. Cook 4–5 more minutes until the fish is opaque throughout and reads 130–135°F internally. Halibut is done at 130°F — it continues cooking slightly after removal.

Step 5: Serve

Squeeze lemon over the top, scatter capers if using, and garnish with fresh dill or parsley. Serve immediately.

Tips

1 to 1½ inches thick. Thin halibut fillets overcook fast on a flat top. Thicker steaks or fillets give you enough time to develop the crust before the center is overdone.

130–135°F is the sweet spot. Halibut overcooked to 145°F becomes dry and chalky. Pull at 130–135°F — the center should be just opaque, not translucent, with a tender, moist texture.

Ghee is the best cooking fat for halibut. Its high smoke point and rich, slightly nutty flavor complement halibut’s mild taste better than avocado oil alone.

Don’t crowd the griddle. Halibut releases moisture as it cooks. Crowding drops the surface temperature and causes steaming instead of searing.

More flat-top recipes: Blackstone Fish Recipes · Blackstone Dinner Ideas

Frequently Asked Questions

What temperature do you cook halibut on a Blackstone griddle?

375–400°F — medium-high heat. Halibut is a thick, firm fish that benefits from sustained contact heat. The target internal temperature is 130–135°F — slightly lower than the USDA recommendation of 145°F, which is where halibut starts to dry out.

How long does halibut take on a Blackstone griddle?

4–5 minutes per side for 1-inch thick fillets or steaks — 10–12 minutes total. Check internal temperature at 8 minutes. Thicker 1½-inch pieces may need 12–14 minutes.

How do you keep halibut moist on the Blackstone?

Pull it at 130–135°F internal temperature, rest for 2–3 minutes, and don’t overcook. Halibut goes from moist to dry between 130°F and 145°F. The griddle’s direct heat makes overcooking fast if you’re not watching the thermometer.