Grilled Halibut with Asparagus

Instructions

1. 1

   Preheat grill to medium-high heat, approximately 400°F. Mix softened butter with minced garlic, lemon juice, fresh dill, and lemon zest in a small bowl. Set herb butter aside.

   Tip: Make the herb butter ahead of time and store in the refrigerator until ready to use.

2. 2

   Pat halibut fillets dry with paper towels and brush both sides lightly with olive oil. Season generously with sea salt and black pepper.

   Tip: Drying the fish prevents sticking and promotes better browning on the grill.

3. 3

   Toss asparagus spears with remaining olive oil, salt, and pepper. Arrange on a grill mat or skewer lengthwise to prevent them from falling through grates.

   Tip: A grill mat makes cooking delicate vegetables much easier.

4. 4

   Place asparagus on the grill and cook for 8-10 minutes, turning occasionally, until tender with light char marks. Transfer to a serving platter.

   Tip: Asparagus cooks quickly, so keep a close eye to avoid overcooking.

5. 5

   Place halibut fillets skin-side down on oiled grill grates. Top each fillet with a small sprig of fresh thyme.

   Tip: Skin-side down helps protect the delicate flesh and creates a nice presentation.

6. 6

   Grill halibut for 6-8 minutes without moving, until it flakes easily with a fork and reaches 145°F internal temperature. The skin should release naturally from the grates.

   Tip: Avoid flipping the fish if possible; it's more delicate than other proteins.

7. 7

   Transfer cooked halibut to the platter with asparagus. Top each fillet with a generous dollop of herb butter and let it melt over the warm fish.

   Tip: The residual heat will melt the butter perfectly over the fish.

8. 8

   Serve immediately with fresh lemon wedges on the side and any remaining pan juices drizzled over the plate.

   Tip: This dish is best served hot; do not let it sit too long before eating.