Easy Keto Grilled Halibut with Basil Vinaigrette Recipe

I made this recipe on accident the first time. Had halibut in the fridge, basil on the counter wilting faster than my motivation to cook, and way too many leftover lemons. I wasn’t in the mood to cook anything big, but I wanted to eat something good, and that’s how this came together. No bells, no whistles. Just something that hit the spot and made me feel like I actually tried without spending hours over the stove.

If you’re eating low-carb or doing keto (or honestly just trying to eat cleaner), this is the kind of recipe that fits right into your week. Fast, full of flavor, and doesn’t taste like you’re giving anything up.

Ingredients You Need

Here’s the part where you gather stuff. Not a mile-long list. Just the real deal.

For the halibut:

• 4 halibut fillets (about 5 to 6 oz each)

• 1 tablespoon olive oil

• Salt and pepper (use the good flaky salt if you can)

• 1 teaspoon garlic powder

• 1 teaspoon lemon zest

For the basil vinaigrette:

• 1 cup fresh basil leaves (packed)

• 1 garlic clove

• Juice of 1 lemon

• 1/3 cup olive oil

• Salt to taste

• Optional: 1 teaspoon Dijon mustard for a little bite

Making Keto Grilled Halibut with Basil Vinaigrette: Step-by-Step

Step 1: Prep the fish

Take the halibut out of the fridge. Let it sit at room temp for 10-15 minutes. Cold fish on a hot grill = sticking and tearing. Nobody wants that.

Pat the fillets dry with paper towels. Like actually dry. This helps them get that nice crust. Then rub them with olive oil, sprinkle on the garlic powder, lemon zest, salt, and pepper.

Step 2: Fire up the grill

You can use a gas grill or charcoal—doesn’t matter. Preheat it to medium-high heat. Clean the grates and oil them up so the fish doesn’t glue itself to the bars.

If you’re using a grill pan indoors, heat it until it starts to lightly smoke. Don’t overcrowd.

Step 3: Grill it up

Place the halibut skin-side down (if there’s skin) on the grill. Don’t mess with it too much. Let it sit and do its thing for about 4–5 minutes.

Flip gently with a thin spatula and grill the other side for 3–4 minutes more. The fish should flake easily with a fork and be opaque in the middle.

Step 4: Make the vinaigrette

Throw the basil, garlic, lemon juice, salt, and optional mustard in a blender or food processor. While it’s running, slowly pour in the olive oil until it becomes a smooth sauce.

Taste and adjust. Want it tangier? More lemon. Want it richer? More oil. Want it to smack you in the face a little? Add a pinch of crushed red pepper.

Step 5: Plate and pour

Put the grilled halibut on a plate and spoon that bright green vinaigrette right over the top. Serve it with whatever you like—zucchini noodles, roasted cauliflower, maybe a handful of cherry tomatoes tossed in olive oil and sea salt.

Tips That Actually Matter

Don’t skip the drying part.
Dry fish sears better. Wet fish steams. You want sear, not soggy.

Use a fish spatula if you have one.
It’s thin and bendy and makes flipping so much easier.

Fresh basil > store-bought pesto.
You might be tempted to swap the vinaigrette for a jar of pesto. Please don’t. It’s not the same. You want that hit of lemon and raw garlic with the basil. Way fresher. Way lighter.

Let the vinaigrette sit for 5–10 minutes before serving.
The flavors blend better. It tastes less raw and more rounded out.

Why Halibut is great on Keto

Halibut doesn’t get enough love. It’s not as trendy as salmon, not as cheap as tilapia. But it’s meaty, clean-tasting, and perfect for grilling. Plus, it’s packed with protein and has barely any carbs. That’s kind of the dream for keto eaters.

Also—it doesn’t fall apart like some flaky white fish do. It stays together on the grill, which makes you feel like a total pro even if you’re cooking in flip-flops.

The Sauce: Basil Vinaigrette That You’ll Use On Everything

This sauce right here? It’s not just for fish. You can toss it on grilled chicken, drizzle it over eggs, mix it into cooked veggies or even stir it into Greek yogurt for a dip.

It’s that kind of all-purpose, green sauce that makes you feel like a better cook than you probably are (no offense). And it takes less than five minutes to make. Just toss everything in a blender, buzz it, done.

If you’re growing basil in a pot on your porch or windowsill, this is how you keep it from going bad and feeling guilty every time you walk by it.

Keto Friendly Sides That Don’t Suck

Let’s not pretend grilled fish on a plate alone is a meal. Here’s what actually pairs well and keeps it keto:

• Grilled asparagus: Toss in olive oil, salt, and grill for 3–4 mins

• Roasted cauliflower: Toss with curry powder and roast till crispy

• Cucumber-avocado salad: Cukes, avocado, red onion, lemon juice

• Zoodles with butter and garlic: Basic but works

Leftovers? Make a Bowl

If you’ve got leftovers (which, honestly, you probably won’t), chop up the fish, reheat it gently, and throw it into a bowl with spinach, cherry tomatoes, a spoon of vinaigrette, and maybe a hard boiled egg. You’re welcome.

People Who’ve Tried It Say…

Look, I’m not a chef, I’m just someone who hates boring food and doesn’t want to spend an hour cooking. I gave this to a friend who hates fish. She asked for seconds.

My brother-in-law, who thinks keto means just eating bacon all day, asked me what kind of sauce that was and if I had more.

The point is—this works. For picky eaters. For keto folks. For tired parents. For people who just want a nice meal without drama.

What It Comes Down To

Grilled halibut with basil vinaigrette is the type of dinner that makes you feel like you tried—without trying too hard. It looks pretty, tastes fresh, and doesn’t leave you heavy and bloated like some keto dishes do when they rely too much on cream and cheese.

It’s one of those meals that’s light but filling. Clean but not bland. It doesn’t feel like “diet food,” it just feels like good food.

You can make this on a weeknight when you’re tired, or serve it to friends when you want to seem like you’ve got it together. Either way, you’ll look like you know what you’re doing.

Conclusion

You don’t need to be a chef. You don’t need fancy ingredients. You just need good halibut, a handful of fresh basil, and a few pantry staples. Throw it on the grill, whip up that vinaigrette, and enjoy a dinner that tastes like you spent way more time than you did.

The next time you think “ugh, what’s for dinner?”, this should be the answer.

Make it once. Then keep making it.

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