Originally published in 2014, this recipe was updated in September 2026 with refreshed photos, video presentation and cooking information.
This stuffed halibut recipe is one I put together over the holidays using a large halibut fillet filled with scallops and green onions, then basted with garlic butter. It’s surprisingly easy to prepare and doesn’t require many ingredients.
I filmed the preparation so you can follow along and try it yourself. Although I used halibut and scallops, the same approach could work with other thick fish fillets and different seafood stuffings, including crab or prawns.
Cooking a good halibut dinner is one of the rewards of bringing home your own catch. If you’d like to catch your own, see the FishinBC.COM Complete Guide to Halibut Fishing.
Ingredients
- Large, thick halibut fillet, boneless and skinless
- Scallops
- Green onions
- Butter
- Fresh garlic
The quantities will depend on the size of your halibut fillet and how much stuffing you want to use. Choose a fillet thick enough to cut a pocket for the scallops without cutting all the way through.
Preparation
If the halibut or scallops are frozen, thaw them safely before preparing the recipe. Refrigerator thawing is preferred. For quicker thawing, use a leakproof bag submerged in cold water, changing the water regularly, and cook the seafood promptly after thawing. Follow the package instructions for vacuum-packed seafood; remove it from reduced-oxygen packaging before thawing unless the manufacturer’s validated instructions specify another safe method.
Before cooking, I like to give the halibut fillet a quick rinse under cold water, then pat it thoroughly dry with paper towel. When rinsing or handling raw fish, avoid splashing and thoroughly clean and sanitize the sink, faucet and surrounding work surfaces afterward.
Trim the halibut fillet into a fairly rectangular piece, removing any remaining skin and bones. Using a sharp knife, carefully slice into the side of the fillet to create a pocket for the stuffing. Leave enough fish intact around the edges to hold everything together.
Cut the scallops into smaller pieces and mix them with chopped green onions. I used raw scallops when I originally made this recipe, allowing them to cook inside the halibut.
Fill the pocket with the scallop mixture, taking care not to overstuff it.
Melt the butter and mix in crushed fresh garlic. Spoon some of the garlic butter over the stuffed halibut, keeping the remaining butter for basting during cooking.
Precooked scallops are another possible variation, although cooking them twice may produce a firmer texture. I haven’t compared the two methods, so the original recipe uses raw scallops.
Cooking Stuffed Halibut
Preheat the oven to 325°F (163°C).
Place the stuffed halibut on a baking sheet lined with aluminum foil. Fold the foil over the fish to help retain moisture while cooking.
Bake until the halibut and scallop stuffing are cooked through. The cooking time will depend on the thickness of the fillet, the amount of stuffing and the temperature of the ingredients when they go into the oven.
Start checking after approximately 15–20 minutes, but allow additional time as needed. Carefully open the foil to baste the fish with more garlic butter during cooking.
Halibut becomes opaque and separates easily with a fork as it cooks. Because this recipe contains raw scallops inside the fillet, use a digital food thermometer to check the centre of the stuffing.
The scallop stuffing should reach 74°C (165°F), the safe internal cooking temperature recommended by Health Canada for shellfish. Check that the halibut is also cooked through before serving.
Avoid cooking the fish longer than necessary once it has reached a safe temperature, as halibut can become dry when overcooked.
Serving Stuffed Halibut
Serve the stuffed halibut with fresh lemon wedges to squeeze over the fish.
I like serving it with potatoes, wild rice, coleslaw or a fresh green salad. The garlic butter and scallop stuffing provide plenty of flavour without needing a complicated sauce.
For a simpler way to prepare halibut, try our Garlic Butter Halibut Recipe.
Halibut Nutrition
Halibut is an excellent source of protein and provides several important nutrients, including vitamin B12, vitamin D and omega-3 fatty acids.
The table below shows approximate nutrition for a 75 g serving of plain cooked halibut. These values are for the halibut itself and do not include the scallops, butter or other ingredients used in this recipe.
| Nutrient | Per 75 g cooked halibut | Approx. % Daily Value |
|---|---|---|
| Calories | 105 | — |
| Protein | 20 g | — |
| Fat | 2 g | — |
| Potassium | 432 mg | 13% |
| Phosphorus | 214 mg | 17% |
| Vitamin B12 | 1.03 µg | 43% |
| Vitamin D | 3.6 µg | 18% |
| DHA + EPA omega-3 | 350 mg | — |
Nutrition values are approximate and based on Health Canada data for cooked Atlantic and Pacific halibut. % Daily Value (%DV) is based on Health Canada’s reference values for adults and children four years and older. Individual nutrient needs may vary.
Your Turn: Try Scallop-Stuffed Halibut
Scallops work very well for this recipe, but you can also experiment with other seafood such as crab or prawns for the stuffing.
If you try the recipe, let me know how it turns out in the comments below. If you use a different stuffing or make your own variation, I’d like to hear about that too.