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Grilled Halibut in Soy-Ginger Marinade

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Grilled Halibut in Soy-Ginger Marinade

Grilled Halibut in Soy-Ginger Marinade

Jessica Braider
Halibut is a good, firm fish for grilling, but if you aren’t ready to fire up the grill, it can also be cooked in the broiler (which is essentially an upside-down grill).
Cook Time 20 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings


  • 1/4 cup reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
  • 1/4 tsp. ground ginger or 1 tsp. minced fresh
  • 1 Tbsp. brown sugar
  • 1 clove garlic minced, about 1/2 tsp.
  • 1/2 tsp. dry mustard
  • 1/2 lemon juice only, about 2 Tbsp.
  • 1 1/2 - 2 lbs. halibut fillets (preferably Alaskan halibut), or other thick white fish or boneless chicken


  • To make the marinade, in a small bowl or measuring cup whisk together all the ingredients except the fish. Put the halibut in a small, flat dish with sides, just large enough to hold the fish.
  • Pour the marinade over the fillets, and flip the fish several times to coat it. Cover the dish and refrigerate it for at least 30 minutes, and up to 12 hours.
  • Preheat the grill (or broiler) to medium-high heat.
  • Remove the fish from the marinade, reserving the marinade, and put the halibut on a fish or vegetable grilling tray, if you have one, or on a piece of heavy-duty aluminum foil on the grill.
  • Close the grill and cook the fish for 5 - 7 minutes per side, until it flakes easily and is opaque. Baste the fish with the reserved marinade after you flip it, and discard any extra marinade. (Alternatively, cook the fish in a preheated broiler for 10 - 12 minutes, flipping and basting once.)

Slow Cooker Directions:

  • There’s no need to marinate in advance. Place each piece of fish on a separate piece of aluminum foil large enough to fold into a packet around the fish. Combine the marinade ingredients as directed, and divide the marinade equally over the tops of the fish. Seal the foil around the fish to make a tight packet, place in the slow cooker and cook on low for 4 - 6 hours or on high for 2 - 3 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Peel and mince the ginger if using fresh, peel the garlic, juice the lemon, make the marinade and marinate the fish in the refrigerator.
Scramble Flavor Booster: Increase the ground ginger to 1 tsp. or use the fresh ginger.
Tip: Do you often forget to take a utensil out to the grill when preparing dinner? Before you head outside, slide all the utensils you'll need into an oven mitt and use the loop to hang it on or near the grill. This will keep you from running inside to retrieve your tongs or meat thermometer.
Nutritional Information Per Serving (% based upon daily values): Calories 200, Total Fat: 4g, 6%; Saturated Fat: 1g, 3%; Cholesterol: 55mg, 18%; Sodium: 610mg, 24%; Total Carbohydrate: 2g, 1%; Dietary Fiber: 0g, 0%; Sugar: 1g; Protein: 36g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Company/Entertaining, Dairy-Free, Dinner, Fall, Gluten-Free, Grilling, Kid-Friendly, Kosher, Low Carb, Low Fat, Main Dish, Nut-Free, Slow Cooker, Spring, Summer, Super Scramble Express (20 minutes or less total), Winter
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