📝 About This Recipe
Known as the 'steak of the sea,' halibut offers a firm, meaty texture and a delicate, sweet flavor that thrives over the high heat of a grill. This recipe elevates the pristine white fish with a bright, herbaceous gremolata and a hint of smoky char, reminiscent of the coastal cooking found in the Pacific Northwest. It is a sophisticated yet simple preparation that highlights the natural elegance of premium seafood while ensuring a juicy, flakey interior every time.
🥗 Ingredients
The Fish
- 4 pieces Halibut steaks (1-inch thick, about 6-8 oz each)
- 2 tablespoons Extra virgin olive oil (for brushing)
- 1 teaspoon Kosher salt (or to taste)
- 1/2 teaspoon Freshly cracked black pepper
- 1/4 teaspoon Smoked paprika (for a hint of color and depth)
Lemon-Caper Gremolata
- 1/2 cup Fresh Italian flat-leaf parsley (finely chopped)
- 1 tablespoon Lemon zest (from about 2 lemons)
- 1 clove Garlic (minced into a paste)
- 2 tablespoons Non-pareil capers (drained and roughly chopped)
- 3 tablespoons Extra virgin olive oil (high quality finishing oil)
- 1 pinch Red pepper flakes (optional for heat)
For Serving
- 1 piece Lemon (cut into wedges)
- 2 sprigs Fresh dill (for garnish)
👨🍳 Instructions
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1
Remove the halibut steaks from the refrigerator 20 minutes before cooking to take the chill off, ensuring even cooking.
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2
Preheat your grill to medium-high heat (approximately 400-450°F). Ensure the grill grates are scrubbed very clean.
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3
While the grill heats, prepare the gremolata by combining the chopped parsley, lemon zest, minced garlic, chopped capers, 3 tablespoons of olive oil, and red pepper flakes in a small bowl. Stir well and set aside to let flavors marry.
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4
Pat the halibut steaks extremely dry on both sides using paper towels; moisture is the enemy of a good sear.
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5
Brush both sides of the fish lightly with olive oil and season generously with kosher salt, black pepper, and the smoked paprika.
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6
Once the grill is hot, dip a folded paper towel in a bit of vegetable oil and use tongs to wipe the grates. This creates a non-stick surface.
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7
Place the halibut steaks on the grill at a 45-degree angle to the grates. Close the lid and sear for 5 minutes without moving them to develop a crust.
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8
Carefully lift a corner of the fish. If it releases easily, use a thin metal fish spatula to flip it. If it sticks, give it another 30-60 seconds.
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9
After flipping, grill for another 4-6 minutes. The internal temperature should reach 130-135°F for a perfect medium-well that remains juicy.
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10
During the last 2 minutes of cooking, place the lemon wedges on the grill, cut-side down, until lightly charred.
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11
Transfer the steaks to a warm platter and immediately spoon the gremolata over the top so the residual heat releases the herb aromas.
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12
Let the fish rest for 3 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
Choose steaks that are at least 1-inch thick to prevent the fish from drying out before the exterior is seared. If you don't have an outdoor grill, a cast-iron grill pan works beautifully on the stovetop. Avoid moving the fish once it hits the grill; the 'release' happens naturally once the proteins have caramelized. Substitute halibut with swordfish or thick-cut cod if halibut is out of season. Always use a fish spatula—its thin, flexible edge is designed to slide under delicate fillets without breaking them.
🍽️ Serving Suggestions
Serve alongside grilled asparagus spears drizzled with balsamic glaze. Pair with a chilled glass of crisp Sauvignon Blanc or a dry Rosé. A side of buttery, lemon-herb couscous or roasted fingerling potatoes completes the meal. For a lighter option, serve atop a bed of arugula tossed in a simple lemon vinaigrette. Provide the charred lemon wedges for guests to squeeze over the fish for an extra pop of bright acidity.