Tender and delicious grilled keto halibut steaks are drizzled with the most flavorful and summery basil chimichurri sauce. It’s a quick and healthy paleo and Whole30 meal!
Summer grilling is in full swing lately, and I’ve especially been loving grilled seafood. I just love how quickly seafood cooks for a busy weeknight meal, and the flavors are so amazing. I recently started grilling halibut steaks, and they have quickly turned into one of my favorite fish that taste fantastic and are healthy as well!
Grilled Keto Halibut Steaks Recipe with Basil Chimichurri Sauce
These grilled halibut steaks are so tender and flaky, and bursting with flavor after being drizzled with basil chimichurri sauce. If you’ve never tried chimichurri sauce with basil, it’s such a robust and delicious flavor and so perfect for the summer. The boldness of the sauce pairs perfectly with the mildness of the grilled halibut fillet, and it’s an easy dish that comes together quickly and easily.
How to Make Grilled Halibut Steak
While some people may be intimidated about cooking seafood, this Whole30 and keto halibut recipe is easy to prepare and ready in no time.
- First, make the chimichurri sauce with basil. This step is simple: just add all ingredients into the food processor and process until the basil leaves are broken down and even in size. Set aside.
- Preheat the grill to medium high heat and grease the grates.
- Brush oil on the halibut steaks and sprinkle with salt and pepper.
- Grill the halibut steaks for 4-5 minutes on each side until cooked through and flaky.
- Drizzle with prepared basil chimichurri sauce before serving.
Additional Tips For These Grilled Halibut Fillets
- You can make the basil chimichurri sauce even a day ahead and store in the fridge. The flavors improve the longer it sits.
- If you don’t have a grill, you can cook on the stovetop over medium high heat in a grill pan or a cast iron skillet for the same amount of time.
- Once you place the fish on the grill, do not move it until you have to flip over. This will ensure that you get those tasty grill marks, and the fillets won’t fall apart from too much moving around.
- Do not overcook the halibut steaks. The texture will get tough and rubbery. You want it to be tender and flaky, and 4-5 minutes per side yields that perfect texture.
- These keto halibut steaks are best eaten right away. Fish fillets like this are difficult reheat without overcooking. You can, however, save the basil chimichurri sauce if you don’t end up using it all.
Open NatureĀ® Pacific Halibut Steaks
For this yummy recipe of grilled halibut fillets, I am excited to use sustainably sourced Open NatureĀ® Responsible Choice seafood. Not only are Open Nature seafood all wild caught with no preservatives, their Responsible Choice label shows that the fish have been raised or caught in ways that help safeguard future supplies. This helps to keep ocean ecosystems thriving, and I love that their sourcing is third-party audited to ensure the highest standards.
You know I don’t mess around when it comes to the quality and sourcing of the food that I feed my family, which is why I jumped on this partnership without hesitation. I hope you enjoy Open Nature seafood as much as we do!
I shopped at Albertsons, but you can also find Open Nature seafood at the Albertsons Companies family of stores, including Albertsons, Safeway, ACME Markets, Jewel-Osco, Vons, Randalls, Shawās Supermarket, Star Market, Tom Thumb and Vons. Albertsons also offers Grocery Delivery and Drive Up & Goā¢ for convenient ways to shop!
If you enjoyed these grilled keto halibut steaks, you might also likeā¦
- Grilled Cajun Shrimp and Sausage Skewers (Paleo, Whole30, Keto)
- Chili Lime Tilapia in the Air Fryer or Oven (Paleo, Whole30, Keto)
- Lemon Butter Grilled Lobster Tails
- Paleo Skirt Steak with Chimichurri Sauce (Whole30, AIP, Keto)
- Swordfish Steak with Creamy Lemon Basil Sauce
Grilled Keto Halibut Steaks with Basil Chimichurri Sauce (Paleo, Whole30, AIP Option))
Ingredients
- 4 Open NatureĀ® Pacific Halibut Steaks about 6-8 oz each
- 2 tsp avocado oil or your favorite cooking oil
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper omit for AIP
Basil Chimichurri Sauce
- 1 cup packed basil leaves
- 1/2 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 4 garlic cloves peeled
- 1/2 tsp sea salt
- 1/2 tsp dried oregano
- 1/4 tsp ground black pepper omit for AIP
- 1/4 tsp crushed red pepper omit for AIP
Instructions
- Place all ingredients for the basil chimichurri sauce in a food processor and process until basil leaves are small and even in size. Set aside.
- Preheat the grill to medium high heat and grease the grates.
- Brush the halibut steaks with avocado oil on all sides, and sprinkle evenly with salt and pepper.
- Place on the preheated grill and cook covered until just cooked through, about 4-5 minutes on each side. The fish should flake easily.
- Serve drizzled with basil chimichurri sauce, or you can serve with the sauce on the side.
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I don’t think I’d seen or had halibut steaks until this recipe (only fillets). Super yummy basil sauce and great to learn about this fish company!
Halibut is my favorite, but I’d never tried it with chimichurri! Such a yummy addition. š
I have never tried chimichurri on fish before. I love it on beef & chicken, so I will definitely give it go on halibut! Brilliant š
As someone who can’t stand cilantro, thank you for this basil chimchurri recipe! This all looks so good!
This is such a delicious, satisfying and light meal! The chimichurri goes so well with the flaky fish!
Halibut is amazing, I can only imagine how next level it is with this flavorful chimmichuri! Have made a note to look for a halibut sale today!