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This lemon rosemary Alaskan halibut recipe is very easy to make. The coupling of rosemary and thyme balanced with the bright lemon juice make this filet of fish pop. The longer you let the fish marinate, the more tender and flavorful it will be.

Halibut is one of my favorite types of fish and this is the easiest and most delicious way to prepare it (in my opinion). Halibut is rather mild in flavor, so many people will enjoy this recipe, even if they don’t particularly like fish. It has a firm, yet tender, flaky texture that just melts in your mouth. I also find this to be a light dinner, paired with fresh vegetables and maybe some kabocha squash (my favorite type of squash).

Halibut is a member of the flounder family and they live in the cold northern Atlantic and Pacific oceans. Most commercial halibut fishing takes place on the upper West Coast of the U.S. and Canada. It is in season from spring through mid-fall and is a great source of protein, B-vitamins, magnesium, and Omega 3 fatty acids.

Make sure you always verify that your halibut was wild-caught in a sustainable and eco-friendly manner. It’s also a good idea to check with the company and find out about any additional testing they do, for example, testing for mercury and radiation. I am a big fan of Vital Choice Seafood because they stay on top of all of these issues and practice sustainable and ethical harvesting.

I personally don’t eat a ton of seafood, even though I love it, so I am not too concerned with all of the paranoia over radiation. I like to make sure I source from places I trust and I tend to not freak out about things like this. That’s just me though. If you want to read more about this issue, Chris Kresser, a highly trusted practitioner has a great article on his site about the radiation issue.

Print This Recipe!

Lemon Rosemary Alaskan Halibut Recipe I have linked to the products from my affiliate partners that I personally use and recommend. Ingredients 1 lb. wild-caught Alaskan Halibut (thawed if frozen)

1 large lemon or 2 small lemons zested and juiced

3 tbsp. white balsamic vinegar

3 tbsp. sesame oil or avocado oil

2 tsp. thyme leaves (fresh or dried)

2 tsp. rosemary leaves (fresh or dried)

1/2 tsp. onion powder

1/2 tsp. garlic powder

sea salt and pepper to taste Instructions 1. In a small bowl, whisk together all of the marinade ingredients until combined. 2. Pour the mixture over your halibut and let the halibut marinate for a minimum of 6 hours. Overnight is even better! Every few hours, if you remember, move the halibut around and make sure everything is still coated with the marinade. 3. You can cook the halibut on the grill, in a frying pan, or in the oven. If you choose the grill, be cautious, as the fish will tend to stick to the grill, so make sure you oil the grates well. You could also use a grilling basket, or even wrap the fish in parchment paper and then wrap with foil (so that the foil doesn’t touch the food). Grill for 8-12 minutes, or until the fish flakes easily and the meat is white. It is easy to overcook, and I also don’t recommend flipping the steak, as you’ll run the risk of it breaking. The time will depend on how thick your steak is. A one-inch thick halibut steak will take approximately 10 minutes over medium heat.

If you choose the oven, place the halibut in a well oiled pan and bake at 400 (uncovered) for 15-20 minutes, depending on the thickness.

If you choose the frying pan, heat some coconut oil over medium heat and sear the halibut for 4-5 minutes on each side. 4. Top with some grass-fed butter or ghee and a squeeze of lemon juice. Enjoy!

Hey AIP (and even non-AIP) Friends! Listen Up! It’s Finally Time for “FAST” Food on the AIP!

Yes, you read that right. FAST FOOD on the AIP! How is that even possible you ask? Well, I’ll tell you:

The Instant Pot!

Yes, this small kitchen appliance will take your healing autoimmune protocol meals to a whole new level of deliciousness and simplicity. You’ll be preparing gourmet, restaurant-style dishes in the comfort of your own home, easily and quickly.

I know, it sounds too good to be true, but I assure you, it’s not. And listen, while this eBook was created for our AIP friends, everyone will LOVE the nourishing, real food recipes in this book, regardless of your eating style.

I’ve done the AIP twice in my life, once for 6 months and then the second time for about 18 months. Both times I found myself struggling with the amount of time it took to prepare my food. And, because our food choices are limited, especially during the initial healing phase, I started to get really bored and stuck in a rut with food.

That is why I am so passionate about The Paleo AIP Instant Pot Cookbook that myself and 36 other experienced AIP bloggers and practitioners have put together just for you. We created this resource as a way to help you alleviate the burden of time and energy that comes with cooking AIP meals from scratch.

This is the first digital eBook written specifically for the AIP community using the Instant Pot. This book:

Focuses on the pressure cooker function, creating fast and delicious meals. Are you nervous about using a pressure cooker? No worries. There’s a tutorial in the front of the e-cookbook.



Features over 140 recipes, including Broths, Sauces/Condiments, Vegetables, Poultry, Meat, Seafood, Organ Meat, and Dessert.

Special diet modifications: Over half the recipes in this e-cookbook can be easily modified for Low-FODMAP, GAPS/SCD and Coconut-Free diets. (Charts are included at the back of the book.)

Packed with flavor with such diverse recipes as: Bone Broth (of course), Cranberry BBQ Sauce, Marinara Sauce, Cauli-fredo Sauce, Bacon Orange Cherry Jam, “Baked” Sweet Potatoes, Cauliflower Rice, Artichokes with Lemon Tarragon Dipping Sauce, Smothered Okra, Creamy Kabocha Squash Soup, Fall Off the Bone Whole Chicken, Mole Chicken with Bluecumber Salsa, Lemongrass and Ginger Chicken Zoodle Soup, Stuffed Acorn Squash, Turkey and Gravy, Speedy Chili, Teriyaki Garlic Beef, Ukrainian Borscht, Sticky Pork Short Ribs, Pork Vindaloo, Lamb and Apricot Curry, Simple French Navarin Lamb Stew, Chicken Liver Pâté, Steak and Kidney Stew, Tongue Tacos, Jambalaya, Steamed Crab, Leek and Shrimp Risotto, Salmon and Sweet Potato Chowder, Poached Pears, “Chocolate” Cake, Pina Colada Tapioca Pudding, Mini Pumpkin Pies, and over 100 other fabulous recipes!

Written by 37 AIP bloggers who have used the paleo autoimmune protocol to improve their own health. The result is a book far better than any one person could have created alone.

It’s time to stop using all of your precious time and energy slaving away in the kitchen. Eating real food can be time-consuming enough, but adding the AIP on top of it can lead to even more work.

Now you can FINALLY enjoy “fast” food on your healing protocol. Less time, less stress, more flavor. You deserve it. Learn more about the Paleo AIP Instant Pot Cookbook and how to download your copy here (or just click on the image below).

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