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Lemon Butter Halibut with Zoodles

Grilled halibut and zoodles with a lemon butter sauce. Both the fish and zucchini cook really fast so have all ingredients prepped before starting any cooking. I cook the fish and zoodles at the same time since they both take 4-5 minutes to cook. If you are not a good multi-tasker, cook the fish first and then the zoodles. If you cook the zoodles first they will end up soggy. If the BBQ is not available, place pan on cooktop on med/high heat. Melt enough butter, ghee or clarified butter to cover bottom of pan, brown each side (3 minutes each side) place in oven at 350 degrees for 5 minutes!
Course Main Course
Cuisine American
Keyword easy dinner recipe, gluten-free recipe, grilling recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 servings
Author Linda Spiker


  • 2 skinless halibut filets 6 oz Fresh, or frozen and thawed.
  • 3 medium zucchini spiralized
  • 2 large cloves garlic peeled and minced
  • 4 tablespoons clarified butter ghee or butter
  • 2 tablespoons olive oil
  • juice of one small lemon
  • 3 tablespoons chives
  • 1/2 cup roasted pine nuts
  • sea salt
  • pepper


  1. Prepare all ingredients.
  2. Wipe grill down with coconut oil, turn on high heat.
  3. Pat fish with paper towel to absorb any extra liquid (especially if frozen)
  4. Generously season with sea salt and freshly ground pepper.
  5. Once the grill is at 425 degrees, turn heat down to medium, add fish. Close lid. Cook three minutes, turn fish, cook two minutes, remove from grill. (I cook the zucchini while fish is cooking.)
  6. Place butter, olive oil, garlic and lemon juice in pan, turn on med/high heat. Saute for two minutes.
  7. Pour half of the sauce into a small bowl, reserve for later. Add zucchini to pan and toss in butter garlic mixture. If zucchini seems a little dry add a bit more olive oil.
  8. Add about 1/2 of the chives. Toss. Cook for 3-4 minutes, tossing here and there. Don't overcook or zoodles will get mushy.
  9. Sprinkle with sea salt, pepper and pine nuts. Toss.
  10. Plate zoodles and place fish on top. Spoon reserved garlic butter sauce over fish. Garnish with remaining chives.