Grilled Halibut with Artichoke and Lemon Beurre Blanc

Instructions

1. 1

   Preheat grill to medium-high heat (around 400°F). Pat halibut fillets dry with paper towels and season both sides with salt and pepper. Lightly brush with 1 tablespoon olive oil.

   Tip: Dry fish prevents sticking and helps achieve a better crust on the grill.

2. 2

   Toss artichoke hearts with 2 tablespoons olive oil, minced garlic, half the thyme, salt, and pepper. Arrange on a grill-safe pan or grill basket.

   Tip: Using a grill basket prevents smaller pieces from falling through the grates.

3. 3

   Place artichoke hearts on grill, turning occasionally, for 12-15 minutes until golden and tender with charred edges. Transfer to a warm plate.

4. 4

   While artichokes cook, prepare the beurre blanc: In a small saucepan over medium heat, combine white wine, shallot, and remaining thyme. Reduce by half, about 3-4 minutes.

   Tip: Reducing the wine concentrates its flavors and removes alcohol.

5. 5

   Remove from heat and stir in lemon juice. Whisk in cold butter cubes one at a time until fully incorporated and sauce is silky and emulsified.

   Tip: Keep temperature moderate to prevent the butter from breaking. If sauce gets too hot, remove from heat while whisking.

6. 6

   Place halibut fillets skin-side down on the grill. Cook for 4-5 minutes without moving, then gently flip and cook for another 3-4 minutes until flesh is opaque and flakes easily.

   Tip: Don't flip too early or too often; this helps develop a golden exterior and keeps fish moist inside.

7. 7

   Divide halibut among four plates. Arrange artichoke hearts beside each fillet and spoon lemon beurre blanc over the fish.

8. 8

   Garnish with fresh lemon zest, remaining thyme sprigs, and a light drizzle of olive oil. Serve immediately while sauce is warm.

   Tip: The beurre blanc is best served right away as it will separate if it sits too long.