Broiled Halibut with Rosemary


Broiled Halibut with Rosemary was one of the first fish dishes I've made in a long time. It’s light and crispy and very simple to make. The fish is dipped in olive oil and rosemary and broiled coated with breadcrumbs.

I served it with a light lettuce and tomato salad and that was it. Halibut is a light, flaky, low fat fish that is an excellent choice for broiling of frying. For this recipe you can buy fresh or frozen halibut fillets. This fish doesn’t have a fishy flavor like some seafood and it flakes with a fork when properly cooked.

Of course this Broiled Halibut dish would not be complete without the rosemary. I know I seem to be on a rosemary kick the last couple of months but it’s so good with this fish I just couldn’t resist using it again. Like I already mentioned I served this fish with a light salad but you can also serve it with some steamed asparagus or string beans.

Keep it simple in order to enjoy the fish.


  • 1 pound of fresh or frozen halibut filets
  • 3/4 cup of seasoned breadcrumbs
  • 1 clove of garlic, finely chopped
  • 1 tsp of fresh rosemary, finely chopped
  • 2 tbls of extra virgin olive oil
  • 2 lemons


  • Rinse fish off and pat dry with a paper towel.
  • Combine the oil, garlic and the juice from 1/2 a lemon.
  • In a small dish combine breadcrumbs and rosemary.
  • Brush the fish on both side with the oil mixture and dredge through the breadcrumbs until lightly coated.
  • Cover and refrigerate for about 1 to 2 hours.
  • Place the fish on a greased broiler pan and broil for 5 minute on each side.

    Plate and serve with the remaining lemons. Serves 4 people.

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