Broiled Halibut with Summer Herbs

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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1 large piece of skinless halibut (about 1 1/2 pounds; preferably center-cut)

1 lemon, halved, plus wedges for serving

Kosher salt and freshly ground pepper

1/2 cup mayonnaise

2 tablespoons roughly chopped fresh chives

2 tablespoons roughly chopped fresh dill

2 tablespoons roughly chopped fresh parsley

4 cups baby arugula (about 3 ounces)

2 tablespoons extra-virgin olive oil

3 large heirloom or beefsteak tomatoes, sliced 1/2 inch thick


  1. Position a rack in the upper third of the oven; preheat to 450 degrees F. Cut the halibut into 4 pieces; arrange on a foil-lined baking sheet, cut-side down. Squeeze 1 lemon half over the fish and season with salt and pepper; spread the mayonnaise over the tops. Bake until the fish is almost cooked through, 6 to 7 minutes. Switch the oven to broil. Broil the fish until the tops are golden, about 3 minutes.
  2. Meanwhile, combine the chives, dill and parsley in a small bowl; set aside. Toss the arugula with the juice of the remaining lemon half and 1 tablespoon olive oil; season with salt and pepper.
  3. Top each fish fillet with the herb mixture. Drizzle the arugula salad and tomatoes with the remaining 1 tablespoon olive oil; season with salt and pepper. Serve with lemon wedges.
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