Lemon Dill Halibut steams inside a sealed foil pouch with lemon juice, avocado oil, and dried dill, emerging tender and flaky after a slow cooker session. The pouch does nearly all the work in about two hours. It's 32.1g of protein per serving at under 1g of carbs.
Preparation Time: 5 minutes Cooking Time: 2 hours Servings: 2
Ingredients
- 12.0 oz (340.2g) wild-caught halibut fillet
- 1.0 tsp (5.9g / 0.21 oz) salt
- 0.5 tsp (1.1g / 0.04 oz) ground black pepper
- 1.5 tsp (0.6g / 0.02 oz) dried dill
- 1.0 tbsp (14.8ml) fresh lemon juice
- 3.0 tbsp (44.4ml) avocado oil
Directions
- Cut an 18.0-inch (45.7cm) piece of heavy-duty aluminum foil, place the halibut fillet directly in the middle of the sheet, and season it evenly on both sides with the salt and black pepper.
- Whisk together the dried dill, fresh lemon juice, and avocado oil in a small bowl until the emulsion is well combined.
- Drizzle the lemon and oil mixture over the halibut fillet, then carefully fold and crimp the edges of the foil to create a sealed pouch, ensuring no steam can escape.
- Place the foil-wrapped fish into a 6.0-quart (5.7L) slow cooker, ensuring it sits flat on the bottom.
- Plug in the slow cooker, secure the lid tightly, and cook for 1.5 hours to 2.0 hours on the high heat setting until the internal temperature reaches 130-135°F (54-57°C).
- When the timer is up, carefully open the crimped foil edges (watch for hot steam!) and check the fish with a fork; it should be perfectly tender and flaky.
- Serve the Lemon Dill Halibut straightaway, perhaps with a side of steamed asparagus or over a bed of cauliflower rice.
Nutritional Information (Per Serving)
- Calories: 321.5 kcal
- Total Fat: 21.4g (0.75 oz)
- Net Carbohydrates: 0.8g (0.03 oz)
- Protein: 32.1g (1.13 oz)
Chef’s Pro Tips for the Best Lemon Dill Halibut
- Check the Temperature Early: Halibut is a very lean fish and can go from "perfectly flaky" to "overly firm" in a matter of minutes. Start checking the internal temperature at the 1 hour and 15-minute mark. You are aiming for an internal temperature of 130°F to 135°F (54-57°C).
- The Foil "Chimney" Trick: When crimping your foil, leave a tiny bit of headspace at the top of the pouch. This allows the lemon and dill steam to circulate properly around the fish, acting like a mini-convection oven inside your slow cooker.
- Quality Matters: Since this recipe uses very few ingredients, the quality of your oil is paramount. Use a high-quality, cold-pressed avocado oil or a premium extra virgin olive oil to ensure the fat enhances the delicate flavor of the halibut rather than masking it.
- Fresh Finish: While we use dried dill in the slow cooker because it holds its flavor better under sustained heat, I highly recommend topping the finished dish with a pinch of fresh dill and a zest of lemon just before serving to add a "pop" of bright color and aroma.
Frequently Asked Questions (FAQ)
Can I use frozen halibut for this recipe? Yes, you can use frozen halibut, but for the best texture, you must thaw it completely in the refrigerator overnight before cooking. Cooking fish from frozen in a slow cooker can result in an uneven texture and excess water release, which may dilute the lemon-dill sauce.
What is the best substitute for halibut in this slow cooker recipe? If halibut isn't available, other firm white fish like Cod, Sea Bass, or Grouper work beautifully. Keep in mind that thinner fillets (like Tilapia) will cook much faster, so you will need to reduce the slow cooker time significantly.
Can I cook this Lemon Dill Halibut on the "Low" setting? Absolutely. If you prefer a slower braise, you can cook the halibut on the Low setting for 3 to 4 hours. This slower method is even more forgiving and helps the dill flavors penetrate deeper into the fish.
How do I store and reheat leftovers? Store any remaining halibut in an airtight container in the fridge for up to 2 days. To reheat without drying it out, place the fish back in a foil pouch with a splash of water or broth and warm it in a 300°F (150°C) oven until just heated through.
Pro Tips
- Use the foil chimney trick: leave a tiny bit of headspace at the top of the crimped pouch so the lemon-dill steam circulates like a mini convection oven around the fish.
- Start checking the internal temperature at the 1 hour 15-minute mark. Halibut is lean and goes from perfectly flaky to overly firm within minutes; you're aiming for 130-135°F / 54-57°C.
- With so few ingredients, the oil matters. Use a high-quality cold-pressed avocado oil or a premium extra virgin olive oil so the fat enhances the delicate halibut instead of masking it.
- Dried dill holds up better than fresh under sustained slow-cooker heat, so keep it in the pouch and save a pinch of fresh dill and some lemon zest for garnishing the finished plate.
- Fold and crimp the foil edges tightly so no steam escapes during the cook; that trapped steam is what keeps the halibut moist.
Frequently Asked Questions
How do I know when the halibut is done?
Check the internal temperature after 1 hour 15 minutes. The halibut is ready between 130°F and 135°F / 54-57°C, tender and flaky when tested with a fork.
Can I use fresh dill instead of dried?
Dried dill is the right choice inside the slow cooker because it holds its flavor over long heat. Fresh dill works best as a finishing garnish on the cooked fish.
Can I use a different fish fillet?
Another lean white fillet can work in the same foil pouch, but adjust the timing and check early since thinner pieces cook faster than halibut.
Is lemon dill halibut keto-friendly?
Absolutely. Each of the two servings has 0.8g of net carbohydrates and 32.1g of protein, with fat from the avocado oil in the lemon emulsion.
Recipe card below.
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Ingredients
Method
- Cut an 18. 0-inch (45. 7cm) piece of heavy-duty aluminum foil, place the halibut fillet directly in the middle of the sheet, and season it evenly on both sides with the salt and black pepper.
- Whisk together the dried dill, fresh lemon juice, and avocado oil in a small bowl until the emulsion is well combined.
- Drizzle the lemon and oil mixture over the halibut fillet, then carefully fold and crimp the edges of the foil to create a sealed pouch, ensuring no steam can escape.
- Place the foil-wrapped fish into a 6. 0-quart (5. 7L) slow cooker, ensuring it sits flat on the bottom.
- Plug in the slow cooker, secure the lid tightly, and cook for 1. 5 hours to 2. 0 hours on the high heat setting until the internal temperature reaches 130-135°F (54-57°C).
- When the timer is up, carefully open the crimped foil edges (watch for hot steam!) and check the fish with a fork; it should be perfectly tender and flaky.
- Check the Temperature Early: Halibut is a very lean fish and can go from perfectly flaky to overly firm in a matter of minutes. Start checking the internal temperature at the 1 hour and 15-minute mark. You are aiming for an internal temperature of 130°F to 135°F (54-57°C).
