32+ Flavorful Spring Halibut Recipes to Celebrate the Season’s Best Catch

As the crisp air of spring sweeps in, it’s the perfect time to refresh your culinary repertoire.

One of the season’s finest catches is halibut—its mild, slightly sweet flavor makes it a versatile fish to cook with.

Whether you’re preparing for a family dinner or entertaining guests, spring halibut recipes can bring a light, fresh taste to your table.

From light, citrus-infused dishes to heartier, vegetable-packed meals, these recipes will let you embrace the season’s bounty with every bite

In this article, we’ve curated 32 delightful spring halibut recipes that will inspire your next meal and make the most of the fish’s delicate flavor.

32+ Flavorful Spring Halibut Recipes to Celebrate the Season’s Best Catch

Springtime is synonymous with renewal, and what better way to celebrate the season than with a variety of halibut recipes that highlight the freshest ingredients?

Whether you prefer your fish grilled, baked, or served with a zesty sauce, these 32 spring-inspired dishes will provide you with endless options for showcasing halibut’s versatility.

From simple, quick meals to more elaborate gourmet creations, your spring menu will never be the same.

Get ready to add these dishes to your recipe box and enjoy the flavors of the season all year long!

Grilled Halibut with Lemon Herb Butter

This refreshing and light grilled halibut recipe brings out the fish’s delicate flavor, enhanced by a tangy lemon herb butter. Perfect for a keto lunch, this dish is high in protein, rich in healthy fats, and incredibly easy to prepare. The combination of fresh herbs and lemon zest creates a burst of freshness, making it ideal for a spring meal.

Ingredients:

• 2 halibut fillets (about 6 oz each)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp lemon juice
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 2 tbsp unsalted butter, softened
• 1 tsp lemon zest

Instructions:

1. Preheat your grill to medium-high heat.
2. Drizzle olive oil over the halibut fillets and season with salt and pepper.
3. Grill the fish for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.
4. While the fish is grilling, mix together the softened butter, lemon juice, parsley, dill, and lemon zest in a small bowl.
5. Once the fish is cooked, top each fillet with a generous amount of the lemon herb butter.
6. Serve immediately with a side of roasted asparagus or a green salad.

This grilled halibut with lemon herb butter is a simple, yet elegant, dish that highlights the mild sweetness of the halibut while providing a satisfying keto-friendly meal. The fresh, zesty flavors of lemon and herbs beautifully complement the fish, and the creamy butter adds richness. It’s a delightful way to enjoy a healthy, low-carb lunch that feels indulgent yet light for spring.

Halibut and Avocado Salad with Cilantro Lime Dressing

This halibut and avocado salad combines tender, flaked halibut with creamy avocado and a tangy cilantro lime dressing. It’s a keto-friendly, low-carb salad that’s perfect for a light spring lunch. The freshness of the avocado paired with the zesty dressing elevates the flavor of the halibut, making this salad a perfect combination of healthy fats and proteins.

Ingredients:

• 2 halibut fillets (about 6 oz each)
• 1 ripe avocado, diced
• 2 cups mixed greens (arugula, spinach, or lettuce)
• 1 small cucumber, sliced
• 1/4 red onion, thinly sliced
• 1 tbsp olive oil
• Salt and pepper to taste

For the Dressing:

• 2 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 tbsp fresh cilantro, chopped
• 1 tsp garlic, minced
• Salt and pepper to taste

Instructions:

1. Season the halibut fillets with salt, pepper, and 1 tbsp olive oil. Pan-sear the fish over medium heat for 4-5 minutes per side, or until cooked through and flaking easily.
2. In a small bowl, whisk together lime juice, olive oil, chopped cilantro, garlic, salt, and pepper to make the dressing.
3. Flake the cooked halibut into bite-sized pieces.
4. In a large bowl, combine the mixed greens, cucumber, red onion, avocado, and flaked halibut.
5. Drizzle the cilantro lime dressing over the salad and toss gently to coat.
6. Serve immediately and enjoy.

This halibut and avocado salad is a delightful, low-carb lunch that’s both filling and refreshing. The creamy avocado adds richness, while the cilantro lime dressing provides a tangy, flavorful kick. Paired with flaky halibut and crisp vegetables, it’s a perfect spring meal for those following a keto diet. This salad is easy to prepare and offers a satisfying balance of textures and tastes, making it a healthy option for any occasion.

Baked Halibut with Pesto and Roasted Vegetables

Baked halibut topped with vibrant, homemade pesto and served with roasted spring vegetables is a beautiful, nutrient-packed keto lunch option. The pesto adds a rich, herbaceous flavor that perfectly complements the light, flaky fish. Combined with roasted vegetables like zucchini, bell peppers, and cherry tomatoes, this meal is a flavorful celebration of spring ingredients.

Ingredients:

• 2 halibut fillets (about 6 oz each)
• 1/4 cup homemade pesto (see below)
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper to taste

For the Pesto:

• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup Parmesan cheese, grated
• 1/4 cup olive oil
• 1 garlic clove
• Salt to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a food processor, blend together basil, pine nuts, Parmesan, olive oil, garlic, and salt to make the pesto.
3. Season the halibut fillets with salt and pepper, then place them on a baking sheet lined with parchment paper.
4. Spread a generous spoonful of pesto over each fillet and set aside.
5. In a separate bowl, toss zucchini, bell pepper, and cherry tomatoes with olive oil, salt, and pepper. Spread them around the halibut on the baking sheet.
6. Bake for 12-15 minutes or until the fish flakes easily with a fork and the vegetables are tender.
7. Serve the baked halibut with the roasted vegetables on the side.

his baked halibut with pesto and roasted vegetables is an easy yet delicious way to enjoy a low-carb, keto-friendly lunch. The pesto elevates the flavor of the halibut, adding an aromatic and savory touch that balances beautifully with the sweet roasted vegetables. This dish is perfect for spring, as it celebrates the season’s freshest ingredients while keeping your meal

Lemon Garlic Halibut with Sautéed Spinach

Lemon garlic halibut paired with sautéed spinach is a quick, light, and keto-friendly lunch option that’s full of flavor. The citrusy brightness of the lemon and the aromatic garlic enhance the mild flavor of the halibut, while the spinach provides a healthy, fiber-packed base. This simple dish is low in carbs but rich in nutrients, making it an excellent choice for a spring meal.

Ingredients:

• 2 halibut fillets (about 6 oz each)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp lemon juice
• 1 tsp lemon zest
• Salt and pepper to taste
• 4 cups fresh spinach
• 1 tbsp butter

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
2. Add the halibut fillets to the skillet, season with salt, pepper, and lemon juice. Cook for 3-4 minutes per side, until the fish is cooked through and flakes easily.
3. While the fish is cooking, heat butter and the remaining olive oil in another skillet. Add spinach and cook, stirring occasionally, until wilted (about 2-3 minutes). Season with salt and pepper to taste.
4. Plate the halibut fillets and top with lemon zest. Serve alongside the sautéed spinach.

his lemon garlic halibut with sautéed spinach is a fresh and vibrant spring dish that’s quick and easy to prepare. The zesty lemon and garlic give the halibut a bright and savory flavor, while the sautéed spinach offers a healthy, low-carb side. This dish is not only keto-friendly but also packed with antioxidants, making it an excellent choice for a light and satisfying lunch.

Halibut and Cucumber Lettuce Wraps with Avocado

These halibut and cucumber lettuce wraps with avocado are a perfect, light, and refreshing keto lunch that’s easy to assemble and full of flavor. The delicate flaked halibut is complemented by the crunch of cucumber and the creamy texture of avocado. Wrapped in fresh lettuce, this dish is a low-carb, protein-packed option for a spring meal.

Ingredients:

• 2 halibut fillets (about 6 oz each)
• 1 avocado, sliced
• 1 small cucumber, julienned
• 1/4 red onion, thinly sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• 6 large lettuce leaves (such as romaine or butter lettuce)
• 1 tbsp lime juice

Instructions:

1. Pan-sear the halibut fillets in olive oil over medium heat for 4-5 minutes per side until the fish flakes easily with a fork. Season with salt and pepper to taste.
2. Flake the cooked halibut into bite-sized pieces and drizzle with lime juice.
3. Lay the lettuce leaves flat and layer each one with cucumber, avocado slices, red onion, and a generous portion of flaked halibut.
4. Roll the lettuce leaves tightly to form wraps, and serve immediately.

These halibut and cucumber lettuce wraps with avocado are an incredibly refreshing and light keto lunch that’s both satisfying and healthy. The cool, crisp veggies pair perfectly with the tender, flaky halibut, while the creamy avocado brings richness to the dish. This no-cook meal is quick and easy to prepare, making it ideal for busy spring afternoons when you need a flavorful, low-carb option.

Baked Halibut with Cauliflower Rice and Pesto Cream Sauce

Baked halibut served with cauliflower rice and a rich pesto cream sauce creates a comforting and indulgent keto lunch that’s full of flavor. The crispy, perfectly cooked halibut is complemented by the nutty, herbaceous pesto cream sauce, and the cauliflower rice serves as a healthy, low-carb substitute for traditional grains. This meal brings together the best of spring’s flavors in a satisfying, wholesome dish.

Ingredients:

• 2 halibut fillets (about 6 oz each)
• 1 cup cauliflower rice (store-bought or homemade)
• 2 tbsp olive oil
• Salt and pepper to taste

For the Pesto Cream Sauce:

• 1/4 cup pesto (store-bought or homemade)
• 1/4 cup heavy cream
• 1 tbsp Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place the halibut fillets on a baking sheet, drizzle with olive oil, and season with salt and pepper.
2. Bake the halibut for 12-15 minutes, or until the fish flakes easily with a fork.
3. While the halibut bakes, sauté the cauliflower rice in a pan with olive oil over medium heat for 4-5 minutes until tender. Season with salt and pepper.
4. For the pesto cream sauce, whisk together pesto, heavy cream, and Parmesan in a small saucepan. Heat over low to medium heat, stirring occasionally, until the sauce is warm and well-combined.
5. Serve the baked halibut on a bed of cauliflower rice and drizzle with the pesto cream sauce.

This baked halibut with cauliflower rice and pesto cream sauce is a perfect keto-friendly lunch that feels indulgent while remaining light and healthy. The creamy pesto sauce adds a rich, flavorful element to the mild fish, while the cauliflower rice makes for a satisfying and low-carb base. It’s a wonderful combination of textures and flavors, and a great way to enjoy the season’s fresh ingredients in a nourishing, low-carb dish.

Halibut with Zucchini Noodles and Tomato Basil Sauce

Halibut with zucchini noodles and a fresh tomato basil sauce is a low-carb, keto-friendly meal that’s both satisfying and refreshing. The halibut is perfectly pan-seared, while the zucchini noodles provide a light, vegetable-based substitute for pasta. The tomato basil sauce brings a burst of spring flavors, making this dish a perfect choice for a quick and healthy lunch.

Ingredients:

• 2 halibut fillets (about 6 oz each)
• 2 zucchinis, spiralized into noodles
• 1 tbsp olive oil
• Salt and pepper to taste

For the Tomato Basil Sauce:

• 1 cup fresh tomatoes, chopped
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium heat. Add the halibut fillets and cook for 3-4 minutes per side, until golden brown and cooked through. Season with salt and pepper.
2. For the tomato basil sauce, heat 1 tbsp olive oil in a separate pan. Add garlic and sauté until fragrant. Add chopped tomatoes, basil, salt, and pepper, and simmer for 5-7 minutes until the sauce thickens slightly.
3. Meanwhile, sauté zucchini noodles in a skillet with a little olive oil for 2-3 minutes until just tender. Season with salt and pepper.
4. Plate the zucchini noodles, top with the pan-seared halibut, and drizzle with the tomato basil sauce.

Halibut with zucchini noodles and tomato basil sauce is a light and flavorful keto lunch that’s both low in carbs and high in fresh, vibrant flavors. The zucchini noodles are a fantastic alternative to traditional pasta, while the homemade tomato basil sauce provides a savory, herby component that elevates the dish. This meal is an excellent way to enjoy halibut in a healthy and satisfying way, perfect for a spring lunch.

Spicy Halibut Tacos with Avocado Cilantro Slaw

:These spicy halibut tacos with avocado cilantro slaw are a fun and flavorful low-carb lunch that’s perfect for spring. The spicy, seasoned halibut is paired with a creamy avocado cilantro slaw that adds crunch and a refreshing taste. Wrapped in lettuce leaves instead of tortillas, these tacos are keto-friendly, light, and absolutely delicious.

Ingredients:

• 2 halibut fillets (about 6 oz each)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 avocado, diced
• 1/2 cup shredded cabbage
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 6 large lettuce leaves (such as romaine or iceberg)

Instructions:

1. Season the halibut fillets with chili powder, cumin, paprika, salt, and pepper. Heat olive oil in a skillet over medium heat and cook the fillets for 4-5 minutes per side, until cooked through and flakey.
2. For the slaw, combine diced avocado, shredded cabbage, chopped cilantro, and lime juice in a bowl. Toss gently to mix.
3. Break the cooked halibut into small pieces and assemble the tacos by placing the fish and slaw in lettuce leaves.
4. Serve immediately and enjoy!

These spicy halibut tacos with avocado cilantro slaw offer a zesty and satisfying keto lunch that’s both healthy and flavorful. The spicy, perfectly cooked halibut pairs wonderfully with the creamy and refreshing slaw, creating a delicious combination of textures and tastes. Using lettuce wraps instead of tortillas makes this dish a great low-carb option, perfect for anyone looking for a light, spring-inspired meal.

halibut with Avocado and Tomato Salsa

Halibut with avocado and tomato salsa is a fresh, vibrant, and low-carb keto dish that makes the most of spring’s seasonal produce. The mild, flaky halibut is complemented by a zesty salsa made from ripe tomatoes, creamy avocado, and a touch of lime. It’s a healthy and delicious dish that’s simple to prepare, making it perfect for a quick lunch.

Ingredients:

• 2 halibut fillets (about 6 oz each)
• 1 avocado, diced
• 1 cup cherry tomatoes, diced
• 1/4 red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Season the halibut fillets with salt, pepper, and olive oil. Pan-sear over medium heat for 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork.
2. In a small bowl, combine the diced avocado, cherry tomatoes, red onion, cilantro, lime juice, and salt and pepper to taste. Gently toss to combine.
3. Serve the halibut fillets topped with the fresh avocado and tomato salsa.

This halibut with avocado and tomato salsa is a light and refreshing keto lunch that’s bursting with flavor. The creamy avocado and juicy tomatoes provide the perfect contrast to the delicate halibut, and the lime juice adds a zesty finish. This dish is quick and easy to prepare, making it ideal for a healthy and satisfying meal on a busy spring day.

Halibut Ceviche with Cucumber and Lime

alibut ceviche with cucumber and lime is a refreshing and tangy keto dish that’s perfect for spring. The fresh halibut is marinated in lime juice, which “cooks” the fish and infuses it with a bright, citrusy flavor. The addition of crunchy cucumber and herbs makes this ceviche a light, protein-packed meal that’s low in carbs but full of flavor.

Ingredients:

• 2 halibut fillets (about 6 oz each), diced
• 1/2 cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, finely chopped (optional)
• 3 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. Dice the halibut fillets into small cubes and place them in a bowl. Pour the lime juice over the fish and season with salt and pepper. Let it marinate for 20-30 minutes in the refrigerator until the fish turns opaque.
2. Add the diced cucumber, red onion, cilantro, and jalapeño (if using) to the marinated fish. Toss everything gently to combine.
3. Serve the ceviche chilled, garnished with additional cilantro if desired.

Halibut ceviche with cucumber and lime is a light and refreshing keto lunch option that highlights the natural flavors of the fish. The tangy lime juice “cooks” the halibut, while the fresh cucumber and herbs provide crunch and brightness. This dish is incredibly satisfying while remaining low in carbs, making it the perfect springtime meal for those following a keto diet.

Halibut with Garlic Herb Cauliflower Mash

Halibut served with garlic herb cauliflower mash is a hearty and flavorful keto lunch that offers a great alternative to traditional mashed potatoes. The creamy cauliflower mash is enriched with garlic and fresh herbs, making it the perfect accompaniment to tender, pan-seared halibut. This dish is low in carbs, rich in protein, and packed with healthy fats.

Ingredients:

• 2 halibut fillets (about 6 oz each)
• 1 medium cauliflower head, cut into florets
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Steam the cauliflower florets until tender, about 10-12 minutes. Once cooked, place them in a food processor and blend until smooth.
2. In a pan, heat 1 tbsp olive oil over medium heat and sauté the minced garlic until fragrant (about 1 minute). Add the cauliflower mash, parsley, salt, and pepper. Stir to combine and heat through.
3. Meanwhile, heat the remaining olive oil in a separate pan and cook the halibut fillets for 3-4 minutes per side, or until the fish flakes easily with a fork.
4. Serve the halibut fillets on a bed of garlic herb cauliflower mash.

alibut with garlic herb cauliflower mash is a comforting, keto-friendly meal that provides all the flavors you crave without the carbs. The creamy cauliflower mash makes a perfect substitute for mashed potatoes, while the fresh garlic and herbs enhance the dish’s richness. The tender halibut adds a protein-packed element, making this meal both satisfying and nourishing.

Halibut and Broccoli Alfredo

Halibut and broccoli alfredo is a creamy, comforting, and keto-friendly dish that’s perfect for a low-carb lunch. The creamy alfredo sauce, made with heavy cream and Parmesan cheese, coats the flaky halibut and perfectly tender broccoli. It’s a rich, satisfying dish that feels indulgent but remains light and healthy.

Ingredients:

• 2 halibut fillets (about 6 oz each)
• 1 cup broccoli florets, steamed
• 1 tbsp olive oil
• Salt and pepper to taste

For the Alfredo Sauce:

• 1/2 cup heavy cream
• 1/4 cup Parmesan cheese, grated
• 1 tbsp butter
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. In a skillet, heat olive oil over medium heat and cook the halibut fillets for 4-5 minutes per side, until golden and cooked through. Season with salt and pepper.
2. Steam the broccoli florets until tender, about 5-7 minutes.
3. In a small saucepan, melt the butter and sauté the garlic until fragrant. Add the heavy cream and bring to a simmer. Stir in the Parmesan cheese and season with salt and pepper. Cook for 3-5 minutes, stirring until the sauce thickens.
4. Plate the halibut fillets and serve with the steamed broccoli. Pour the alfredo sauce over the top.

: Halibut and broccoli alfredo is a delicious, keto-friendly lunch that combines rich flavors with healthy ingredients. The creamy alfredo sauce perfectly complements the flaky halibut, and the broccoli adds a nutritious, low-carb side. This dish is indulgent yet light, offering all the comfort of traditional alfredo while remaining low in carbs.

Lemon Thyme Halibut with Roasted Brussels Sprouts

Lemon thyme halibut with roasted Brussels sprouts is a simple yet flavorful keto lunch option that makes the most of fresh spring ingredients. The lemon and thyme marinate the fish, giving it a bright, herby flavor, while the roasted Brussels sprouts add a delicious, crispy side. This dish is both nutritious and satisfying.

Ingredients:

• 2 halibut fillets (about 6 oz each)
• 1 tbsp fresh thyme, chopped
• 1 tbsp lemon juice
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 lb Brussels sprouts, halved

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with 1 tbsp olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until crispy and golden.
2. Season the halibut fillets with lemon juice, thyme, salt, and pepper. Heat the remaining olive oil in a skillet over medium heat and cook the fillets for 4-5 minutes per side, until the fish flakes easily with a fork.
3. Serve the lemon thyme halibut with the roasted Brussels sprouts on the side.

This lemon thyme halibut with roasted Brussels sprouts is a light, healthy, and keto-friendly lunch that’s full of fresh spring flavors. The fish is beautifully seasoned with lemon and thyme, while the Brussels sprouts offer a deliciously crispy texture. Together, they make for a satisfying and nutritious low-carb meal that’s perfect for any occasion.

Halibut with Zesty Cilantro Lime Butter and Asparagus

Halibut with zesty cilantro lime butter and asparagus is a vibrant and fresh keto lunch that brings out the best in spring ingredients. The fish is topped with a rich, herby butter sauce made with fresh cilantro and lime, while the roasted asparagus adds a light, flavorful side. This dish is easy to prepare and perfect for a low-carb, satisfying meal.

Ingredients:

• 2 halibut fillets (about 6 oz each)
• 1 bunch asparagus, trimmed
• 1 tbsp olive oil
• Salt and pepper to taste

For the Cilantro Lime Butter:

• 2 tbsp unsalted butter, softened
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tsp lime zest
• Salt to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Toss the asparagus with olive oil, salt, and pepper, and roast for 15-20 minutes, or until tender.
2. For the cilantro lime butter, mix the softened butter with cilantro, lime juice, lime zest, and salt until smooth.
3. Season the halibut fillets with salt and pepper, then pan-sear in a skillet over medium heat for 4-5 minutes per side, until cooked through.
4. Serve the halibut with a generous dollop of cilantro lime butter and the roasted asparagus.

his halibut with zesty cilantro lime butter and asparagus is a flavorful, fresh, and keto-friendly lunch that’s both light and satisfying. The rich butter sauce elevates the mild flavor of the halibut, while the roasted asparagus adds a crispy, flavorful side. This dish is quick to prepare and full of bright, zesty flavors, making it an excellent choice for a spring-inspired keto meal.

Halibut with Spinach and Artichoke Cream Sauce

Halibut with spinach and artichoke cream sauce is a creamy, indulgent, and low-carb keto meal that combines fresh flavors with a rich sauce. The halibut is pan-seared to perfection, and the spinach and artichoke cream sauce adds a deliciously savory and creamy element to the dish. This is a great choice for a satisfying keto lunch.

Ingredients:

• 2 halibut fillets (about 6 oz each)
• 1 tbsp olive oil
• Salt and pepper to taste

For the Spinach and Artichoke Cream Sauce:

• 1 cup spinach, chopped
• 1/2 cup artichoke hearts, chopped
• 1/2 cup heavy cream
• 1/4 cup Parmesan cheese, grated
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the halibut fillets with salt and pepper, then cook for 4-5 minutes per side until the fish is golden and flakes easily.
2. For the sauce, sauté garlic in a pan with olive oil for 1-2 minutes until fragrant. Add the spinach and artichoke hearts and cook until the spinach is wilted.
3. Stir in the heavy cream and Parmesan cheese, cooking for 3-4 minutes until the sauce thickens. Season with salt and pepper to taste.
4. Serve the halibut fillets topped with the spinach and artichoke cream sauce.

Halibut with spinach and artichoke cream sauce is a rich and satisfying keto lunch that combines creamy textures with savory flavors. The hearty sauce complements the mild halibut, making this dish both comforting and indulgent. It’s an excellent choice for those looking to enjoy a flavorful, low-carb meal without compromising on taste.

Grilled Halibut with Avocado Salsa

Grilled halibut with avocado salsa is a light, zesty, and low-carb meal that’s perfect for a spring lunch. The grilled fish has a smoky flavor, while the avocado salsa adds freshness and creaminess. This meal is simple to prepare and packs a lot of flavor, making it an ideal keto option.

Ingredients:

• 2 halibut fillets (about 6 oz each)
• 1 tbsp olive oil
• Salt and pepper to taste

For the Avocado Salsa:

• 1 avocado, diced
• 1/2 red onion, finely chopped
• 1/2 cup cherry tomatoes, diced
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Brush the halibut fillets with olive oil and season with salt and pepper.
2. Grill the halibut for 4-5 minutes per side, until it flakes easily with a fork.
3. While the fish is grilling, combine the diced avocado, red onion, cherry tomatoes, cilantro, lime juice, salt, and pepper in a bowl. Gently toss to combine.
4. Serve the grilled halibut topped with the avocado salsa.

Grilled halibut with avocado salsa is a simple yet flavorful keto lunch that combines smoky grilled fish with the creamy texture of avocado and the freshness of vegetables. This dish is not only low in carbs but also full of healthy fats and protein, making it an ideal choice for a light and satisfying meal.

Halibut with Lemon Basil Pesto and Zucchini Ribbons

Halibut with lemon basil pesto and zucchini ribbons is a refreshing and keto-friendly spring dish. The lemon basil pesto adds a bright, herbaceous flavor that complements the mild halibut, while the zucchini ribbons provide a light, vegetable-packed side that is both nutritious and low-carb.

Ingredients:

• 2 halibut fillets (about 6 oz each)
• 1 tbsp olive oil
• Salt and pepper to taste

For the Lemon Basil Pesto:

• 1 cup fresh basil leaves
• 1/4 cup Parmesan cheese
• 1/4 cup olive oil
• 1 garlic clove
• Zest of 1 lemon
• Salt and pepper to taste

For the Zucchini Ribbons:

• 2 zucchinis, sliced into ribbons using a vegetable peeler
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Season the halibut fillets with salt and pepper, and pan-sear them in olive oil over medium heat for 3-4 minutes per side, until cooked through.
2. For the pesto, blend basil, Parmesan, olive oil, garlic, lemon zest, salt, and pepper in a food processor until smooth.
3. In a separate pan, sauté the zucchini ribbons in olive oil for 2-3 minutes until tender. Season with salt and pepper.
4. Serve the halibut fillets on a bed of zucchini ribbons, topped with the lemon basil pesto.

Halibut with lemon basil pesto and zucchini ribbons is a light and flavorful keto dish that’s perfect for spring. The lemon basil pesto provides a fresh, bright taste that elevates the mild halibut, while the zucchini ribbons add a satisfying, low-carb side. This dish is a wonderful combination of flavors and textures, making it an ideal option for a healthy, low-carb lunch.

Halibut with Garlic Butter and Roasted Mushrooms

Halibut with garlic butter and roasted mushrooms is a rich, savory, and keto-friendly meal that’s perfect for a hearty lunch. The garlic butter enhances the halibut’s flavor, while the roasted mushrooms add a meaty texture and earthy flavor. This dish is simple yet indulgent, making it a perfect keto lunch.

Ingredients:

• 2 halibut fillets (about 6 oz each)
• 1 tbsp olive oil
• Salt and pepper to taste

For the Garlic Butter:

• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• Salt to taste

For the Roasted Mushrooms:

• 8 oz mushrooms, sliced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Toss the sliced mushrooms with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 20-25 minutes, until golden and tender.
2. Heat olive oil in a skillet over medium heat. Season the halibut fillets with salt and pepper, and cook for 3-4 minutes per side until the fish flakes easily.
3. For the garlic butter, melt butter in a small saucepan and sauté garlic until fragrant. Stir in chopped parsley and salt to taste.
4. Serve the halibut fillets with roasted mushrooms and drizzle with garlic butter.

Halibut with garlic butter and roasted mushrooms is a flavorful and satisfying keto lunch that combines rich, savory flavors. The garlic butter enhances the halibut’s delicate taste, while the roasted mushrooms provide a hearty, earthy side. This dish is low in carbs but full of flavor, making it a perfect choice for a comforting and healthy lunch.

Baked Halibut with Kale and Walnut Pesto

Baked halibut with kale and walnut pesto is a nutritious, low-carb meal that’s packed with healthy fats and protein. The rich walnut pesto, made with fresh kale, adds depth and flavor to the tender baked halibut, while the kale offers a nutrient-dense side. This dish is both healthy and satisfying, making it an excellent keto lunch.

Ingredients:

• 2 halibut fillets (about 6 oz each)
• 1 tbsp olive oil
• Salt and pepper to taste

For the Kale and Walnut Pesto:

• 1 cup kale leaves, stems removed
• 1/4 cup walnuts, toasted
• 1/4 cup Parmesan cheese
• 1/4 cup olive oil
• 1 garlic clove
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Season the halibut fillets with salt, pepper, and olive oil. Bake for 12-15 minutes, or until the fish flakes easily.
2. For the pesto, blend kale, toasted walnuts, Parmesan, olive oil, garlic, salt, and pepper in a food processor until smooth.
3. Serve the baked halibut fillets with a generous spoonful of kale and walnut pesto on top.

Baked halibut with kale and walnut pesto is a nutrient-packed, keto-friendly dish that’s both satisfying and flavorful. The walnut pesto brings richness to the mild fish, while the kale adds a healthy, low-carb element. This dish is full of healthy fats, protein, and antioxidants, making it an excellent choice for a nourishing and delicious lunch.

Halibut with Tomato and Cucumber Relish

Halibut with tomato and cucumber relish is a refreshing and light keto dish, perfect for spring. The tomato and cucumber relish adds a burst of fresh flavor that complements the mild halibut. This simple yet flavorful dish is low in carbs, making it an ideal option for a light, healthy lunch.

Ingredients:

• 2 halibut fillets (about 6 oz each)
• 1 tbsp olive oil
• Salt and pepper to taste

For the Tomato and Cucumber Relish:

• 1 cup cherry tomatoes, diced
• 1/2 cucumber, diced
• 1/4 red onion, finely chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the halibut fillets with salt and pepper, and cook for 4-5 minutes per side, or until the fish flakes easily.
2. In a small bowl, combine the diced tomatoes, cucumber, red onion, parsley, lemon juice, salt, and pepper. Toss gently to combine.
3. Serve the halibut fillets topped with the fresh tomato and cucumber relish.

Halibut with tomato and cucumber relish is a simple, refreshing, and keto-friendly dish that’s perfect for a light lunch. The fresh relish adds a burst of flavor that elevates the mild fish, making it a satisfying and healthy meal. This dish is quick to prepare and packed with fresh ingredients, making it an excellent option for a spring-inspired keto lunch.

Note: More recipes are coming soon