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  • Writer's pictureMonique Coombs

Mediterranean Style Halibut

Updated: Jun 4, 2020

Halibut season is Maine is short & sweet! It's limited edition, if you will.

The season only goes to about mid-June so if you want Maine halibut you need to get it soon.

Halibut freezes well (directions below). You can find it right now at fish markets in Maine or check out Downeast Dayboat or Luke's Lobster to get it shipped right to you.

Buying a variety of species from Maine fishermen helps keep their businesses running and your freezer full. Support Maine fishermen and buy local seafood today. Together, we persevere.

Freezing halibut

Wrap the halibut tightly in plastic wrap and then wrap it again in foil. If you're freezing multiple fillets, it's best to freeze each fillet individually, or you can separate them using wax paper.

Mediterranean Style Halibut Recipe from The Mediterranean Dish

For the Sauce

Mary Hudson, MCFA staff & halibut chef!
Mary Hudson, MCFA staff & halibut chef!

Zest of 2 lemons

Juice of 2 lemons 1 cup Greek extra virgin olive oil 1 1/2 tbsp fresh minced garlic 2 tsp dill weed 1 tsp seasoned salt, more for later 1/2 tsp ground black pepper 1 tsp dried oregano 1/2 to 3/4 tsp ground coriander

For the Fish

1 lb fresh green beans 1 lb cherry tomatoes 1 large yellow onion sliced into half-moons 1 1/2 lb halibut fillet, slice into 1 1/2-inch pieces Instructions

  • In a large mixing bowl, whisk the sauce ingredients together. Add the green beans, tomatoes, and onions and toss to coat with the sauce. With a large slotted spoon or spatula, transfer the vegetables to a large baking sheet (21 x 15 x 1-inch baking sheet, for example).

  • Keep the vegetables to one side or one half of the baking sheet and make sure they are spread out in one layer.

  • Now, add the halibut fillet strips to the remaining sauce, toss to coat. Transfer the halibut fillet to the baking sheet next to the vegetables and pour any remaining sauce on top.

  • Lightly sprinkle the halibut and vegetables with a little more seasoned salt. Bake in 425 degrees F heated oven for 15 minutes. Then transfer the baking sheet to the top oven rack and broil for another 3 minutes or so, watching carefully. The cherry tomatoes should begin to pop under the broiler.

  • When ready, remove the baked halibut and vegetables from the oven. Serve with your favorite grain, Lebanese rice, or pasta, and a hearty side salad.



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