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protein

Halibut

1″ thick fillet or steak, about 6 oz

Quick Answer

Halibut: roast at 400°F for about 15 min. Internal temp: 130–135°F / 54–57°C.

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Safe Internal Temp
130–135°F / 54–57°C

Cooking Methods

↕ Slide the temperature to see how cook times change

your temp
400°F
cook time
~15min
Low & slow 375°425° Hot & fast
✎ Skin-side down on parchment.

your temp
400°F
cook time
~6min (after sear)
Low & slow 375°400° Hot & fast
✎ Sear 3 min skin-side down, flip, finish in oven.

Doneness Chart

DonenessTargetPull TempWhat to Expect
Medium-Rare130°F125°FTranslucent center, very delicate
Medium135°F130°FJust opaque, flakes gently
FDA Safe145°F140°FFully opaque, firmer — easy to overcook
Pull temp = when to remove from heat. Carryover cooking raises the temp 5–10°F as it rests.
Food Safety

FDA recommends fish reach 145°F. Halibut is very lean and dries out quickly past 135°F. Most chefs pull it at 130–135°F for the best texture. It's a cold-water fish with low parasite risk. Use a thermometer — halibut is expensive and goes from perfect to overcooked in under a minute.

Frequently Asked Questions

What are the best tips for cooking halibut?
Very lean — overcooks easily. Remove from heat a few degrees early. Oil and season the fish, not the pan.
What internal temperature should halibut reach?
FDA recommends fish reach 145°F. Halibut is very lean and dries out quickly past 135°F. Most chefs pull it at 130–135°F for the best texture. It's a cold-water fish with low parasite risk. Use a thermometer — halibut is expensive and goes from perfect to overcooked in under a minute.
What are the doneness temperatures for halibut?
Medium-Rare: 130°F (pull at 125°F). Medium: 135°F (pull at 130°F). FDA Safe: 145°F (pull at 140°F). Pull temp is when to remove from heat — carryover cooking raises the temp 5–10°F during rest.
How do you roast halibut?
Roast at 18–12 min. Skin-side down on parchment.
How do you sear + oven halibut?
Sear + Oven at 8–6 min (after sear). Sear 3 min skin-side down, flip, finish in oven.
How do you grill halibut?
Grill at 4–5 min/side. Oil grates well. Don't move until it releases.
How do you poach halibut?
Poach at 8–10 min. Delicate texture. Don't boil.