Traeger Halibut with Parmesan
Our Traeger Halibut with Parmesan Crust was SO easy, took just 20 minutes to make, and was easily one of my favorite pieces of halibut I've had all year.
Traeger Halibut with Parmesan
We love halibut, and it is a good thing because we caught a LOT of it this year.
23, in fact.
One of the good things of having a lot of kids is having a lot of limits, right? Tell that to my 14 freezers currently on-site though.
It means we never have a shortage of fresh fish and seafood, but this was the first year we've been so successful with Halibut.
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Parmesan
- Butter
- Halibut
- Mayo
- Sour Cream
- Chives
Try this Halibut Ceviche, too!
How To Make This Recipe
Halibut is an easy fish to cook well, and this recipe is so simple - you're going to freak out.
- Preheat - Preheat your pellet grill to 375°.
- Prep - Place the Halibut on parchment paper.
- Make Topping - Mix the topping. Spread it over the fish.
- Grill - Toss it in the Traeger and grill it.
- Enjoy - Love it. Share it. Save it.
Spicy Sous Vide Halibut Cheeks
Halibut Fishing Off The Washington Coast
We do a lot of fishing off the coast of Washington. There's a spot near Cape Flattery called the Garbage Dump that's popular with the local (and not so local) anglers. There were also some pulled out of Pillar Point, Sekiu, Table Top, Slip Point, Point Anderson, and Umatilla Reef.
Halibut is one of the most popular types of fish, and reeling one in yourself is something so amazing!
Want to see? Check out our video here:
Recipe FAQ
Nope! Any firm white fish would work with this recipe, so get crazy. I'd use this for walleye, cod, grouper, or haddock too.
You sure can! In fact, Debi's recipe is developed for the oven. If you don't have a pellet grill, don't let that stop you from enjoying this recipe.
Serve This With
- Greek Salad would be perfect for this.
- Another dish that is perfect with this fish is a Wild Rice Pilaf.
- If you are in more of a potato mood, I'd recommend my Traeger Smashed Potatoes.
More Fall Recipes
- Instant Pot Chicken & Rice Soup
- Pork Tenderloin Sliders
- Honey Corn Bread
- Pecan Pie Cheesecake Bars
- Instant Pot French Onion Meatballs
- Slow Cooker Crack Chicken
- Turkey Cranberry Sliders
- Cheesy Shrimp Dip
- Lemon Garlic Smashed Potatoes
- Easy Greek Style Cauliflower Rice Salad
- Upside Down Cranberry Cake
- Hawaiian Pulled Pork
- Salisbury Steak Meatballs
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Traeger Halibut with Parmesan Crust
This simple recipe uses fresh halibut and a simple parmesan topping that turns into the best crust! Easy to put together, delicious to eat.
Ingredients
- ½ cup Parmesan cheese, grated or shredded
- ¼ cup salted butter, softened
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 3 tablespoons chopped chives
- 2 pounds skinless halibut fillets
Instructions
- Preheat your pellet grill to 375° following factory directions.
- Cover a grill-safe baking sheet with parchment paper, and place the halibut on top.
- Mix together the topping ingredients and spread evenly across the skinless halibut filets.
- Grill for 15-20 minutes, or until the fish flakes easily with a fork.
- Broil for 1-2 minutes if desired to brown the parmesan crust.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 291Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 120mgSodium: 350mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 37g
Nutrition data provided here is only an estimate.
This recipe comes to you from the Life Currents blog, from Debi Wayland. You can see her Parmesan Baked Halibut recipe here!
Make sure to check out her No-Knead Parmesan Rosemary Bread and these Smoked Garlic Almonds!
I am salivating at this halibut! I love your fishing pictures and I am always so in AWE with the size of fish you catch! I am constantly running my phone to my boys and hubs "LOOK at the SIZE of this fish!" You know how much I adore your Traeger recipes, and this is up next - although I am sure my halibut will pale in comparison to fresh caught. (darn landlocked state!!) Thanks for the kind words - I feel the SAME way! I think about your trip to Omaha often, and I can't wait until this crud is over and we can reinact it! (somewhere ...anywhere....!!!)
@Michaela Kenkel, YESSSSSS to all of the above. If you ever want to come and catch some of your own giant fish, just say the word!
Holy moly--- this looks divine! We've been eating a lot of fish up at the lake and I am going to save this to make --- I can always get halibut here so its a definite must make!
That first photo literally made my mouth water. Love all the fishing pictures - that was so so fun! I wish we had good fresh fish out here. Guess you'll have to tolerate a visit to WA.
This is going on my menu right now! Enjoyed your fun story about your fishing adventures, too!
You are so sweet to say that you love my facebook posts! I love writing them, so that makes me super happy. I'm also happy that you made this recipe. It's the best! I adore how easy it is and that you made it on the traeger as well. Your fishing pics impress me as well! Looks like fun!
This halibut is seriously perfect! Also, I had NO IDEA that y'all caught your own (and I wish we could do that here, but I'm a little landlocked at the moment, haha.) That said, I can't wait to pick up some halibut from my local fishmonger and make this because it looks perfect.
My husband is making the most out of this having a boat thing, for sure. I have FOUR freezers now.
Nice and flaky and that parmesan crust! I have a favorite local fish market that I frequent often. I'll be looking for the halibut!
The flavors are just perfect!! Such an easy meal to throw together. Thanks for sharing it! And those fishing photos- amazing!! What a fun experience!
I don't think I can ever eat halibut any other way now! You have ruined me for life! LOL!
Love that creamy Parmesan topping!!!!!
This halibut was absolutely fantastic! I had my doubts about the cheesy mayo topping, but it was so, so good! Definitely making this one again.
Hi! So we just put the entire sheet Pan covered in parchment right on the grill grates right? Some other recipes I’ve read say that air needs to flow to the bottom of the fish for it to cook properly. Thank you!
Yup! I don't think it would hurt to have the fish up on a rack, but it didn't cause any issues with this recipe to cook it on the parchment.