Halibut Fillets
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Halibut is firm enough that it doesn't need parchment the way flounder does, but it sticks more than salmon because it has less fat. This air fryer recipe shows you how to avoid sticking.
Ingredients
- 2 halibut fillets (6 to 8 oz each, about 1 inch thick)
- Olive oil
- Salt, pepper, and your seasoning of choice
- Parchment paper (optional but recommended)
Season it upPairs with Simple Salt & Pepper, Lemon Dill, Citrus Pepper, or Tuscan SunSee all seasonings →
Steps
- 01Pat the fillets completely dry.
- 02Rub lightly with olive oil and season.
- 03Place in the air fryer basket, on parchment if using.
- 04Ready for the air fryer.
Halibut is firm enough that it doesn't need parchment the way flounder does, but it sticks more than salmon because it has less fat. A piece of parchment is cheap insurance. Internal temp: 130 to 135°F for a moist, flaky result. 145°F is safe but starts to dry out.
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How to Air Fry It
- 01Preheat the air fryer to 360°F (182°C).
- 02Pat the halibut fillets dry with a paper towel.
- 03Rub the fillets lightly with olive oil and the Lemon Dill or Citrus Pepper seasoning.
- 04Place a piece of parchment paper or foil in the basket if desired.
- 05Place the fillets in the basket, skin-side down.
- 06Cook for 9-11 minutes, depending on thickness.
- 07Check that the fish flakes easily with a fork before serving.
Lightly spray the basket or tray before cooking.
Recipe Notes
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Season it up
Pairs well
Meal Prep
Stores 2 days refrigerated. Reheat gently at 275°F (135°C) for 5 minutes. Halibut is lean and dries out easily.
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