📝 About This Recipe
This dish celebrates the pristine, flaky texture of wild-caught halibut by pairing it with the smoky crunch of seasonal asparagus. A vibrant, hand-chopped caper and herb gremolata cuts through the buttery richness of the fish, while grilled lemon halves provide a caramelized acidity that brightens every bite. It is a sophisticated yet simple preparation that honors the best of Pacific Northwest coastal cuisine.
🥗 Ingredients
The Seafood
- 4 pieces Halibut Fillets (6-ounce portions, skin-on preferred for stability)
- 2 tablespoons Extra Virgin Olive Oil (for brushing)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Freshly Ground Black Pepper
The Asparagus
- 1 bunch Asparagus (woody ends trimmed)
- 1 Lemon (halved crosswise)
- 1/2 teaspoon Garlic Powder
- 1 tablespoon Olive Oil
Caper-Herb Gremolata
- 1/2 cup Flat-Leaf Parsley (finely chopped)
- 2 tablespoons Capers (drained and roughly chopped)
- 1 tablespoon Lemon Zest (from 1 large lemon)
- 1 clove Garlic (minced into a paste)
- 2 tablespoons Unsalted Butter (melted and cooled slightly)
- 1 pinch Red Pepper Flakes (optional for subtle heat)
👨🍳 Instructions
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1
Remove the halibut fillets from the refrigerator 20 minutes before cooking to take the chill off; this ensures even cooking through the center.
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2
Preheat your grill to medium-high heat (about 400-450°F). Ensure the grill grates are meticulously clean and well-oiled to prevent the delicate fish from sticking.
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3
In a small bowl, whisk together the chopped parsley, capers, lemon zest, minced garlic, melted butter, and red pepper flakes to create the gremolata. Set aside.
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4
Pat the halibut fillets completely dry with paper towels. Any moisture on the surface will cause the fish to steam rather than sear.
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5
Brush both sides of the halibut with olive oil and season generously with kosher salt and black pepper.
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6
Toss the trimmed asparagus with 1 tablespoon of olive oil, garlic powder, and a pinch of salt in a large tray until evenly coated.
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7
Place the halibut fillets on the grill, flesh-side down first if skinless, or skin-side down if skin-on. Close the lid and grill for 4-5 minutes without moving them to develop a golden crust.
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8
While the fish cooks, place the asparagus spears across the grates (perpendicular to the bars) and place the lemon halves cut-side down on the grill.
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9
Carefully flip the halibut using a thin metal spatula. If it resists, give it another 30 seconds until it releases naturally.
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10
Roll the asparagus spears occasionally to ensure even charring. They should be tender-crisp and bright green with dark grill marks after about 5-6 minutes.
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11
Cook the halibut for another 3-4 minutes on the second side. The internal temperature should reach 130-135°F for a moist, translucent center.
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12
Remove the fish, asparagus, and lemons from the grill. The lemons should be deeply caramelized and juicy.
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13
Immediately spoon a generous amount of the caper-herb gremolata over the hot halibut fillets so the butter melts into the fish.
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14
Squeeze the grilled lemon juice over the asparagus and serve immediately while the aromas are at their peak.
💡 Chef's Tips
Use a high-smoke point oil like avocado oil for the grates if you prefer a very high sear. Don't overcook halibut; it is a lean fish and can turn dry quickly once it passes 140°F. If your asparagus is very thin, use a grill basket to prevent them from falling through the grates. For a deeper flavor, add a teaspoon of anchovy paste to the gremolata for an umami boost. Always clean your grill grates with a wire brush immediately after preheating for the best non-stick surface.
🍽️ Serving Suggestions
Pair with a chilled glass of Sauvignon Blanc or a light Pinot Grigio. Serve alongside a bed of lemon-infused quinoa or buttery jasmine rice. A side of blistered cherry tomatoes adds a beautiful pop of color and sweetness. Add a dollop of crème fraîche on the side for an extra touch of decadence. Great with a crusty baguette to soak up the herb butter and lemon juices.