Grilled Halibut with Aubergine
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've spent all day cooking. Halibut is such a wonderful lean protein that's packed with omega 3 fatty acids, which are fantastic for heart health. The grilled aubergine gets wonderfully soft and smoky, creating this beautiful contrast with the delicate fish. Everything is seasoned with fresh thyme, garlic, and a hint of lemon, making the flavors bright and Mediterranean without any fussy techniques. It's simple enough for a Tuesday night but elegant enough to impress guests.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin-on)
- 2aubergine(cut lengthwise into 1/2-inch planks)
- 6 tablespoonsextra virgin olive oil
- 2lemon(1 for zest and juice, 1 for wedges)
- 5garlic cloves(minced)
- 3 tablespoonsfresh thyme(chopped)
- 237 mlpanko breadcrumbs
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonred pepper flakes
- 2 tablespoonsfresh flat-leaf parsley(chopped)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat. Pat the halibut fillets dry with paper towels and season both sides with salt and pepper.
Tip: Dry fish prevents sticking and helps create a better crust on the grill.
- 2
Brush both sides of the aubergine planks with 3 tablespoons of olive oil and season with salt and pepper. Set aside until ready to grill.
Tip: Allow aubergine to sit for 5 minutes after oiling to help it absorb the oil evenly.
- 3
Heat the remaining 3 tablespoons of olive oil in a small pan over medium heat. Add minced garlic and cook for 30 seconds until fragrant, then add panko breadcrumbs. Toast for 2-3 minutes until golden, stirring frequently. Remove from heat and stir in lemon zest, fresh thyme, red pepper flakes, and parsley.
Tip: The breadcrumb mixture should be golden but not dark; watch it carefully to avoid burning.
- 4
Place aubergine planks on the grill and cook for 4-5 minutes per side until tender with charred marks. Transfer to a serving platter.
Tip: Space the aubergine pieces to avoid overcrowding and ensure even cooking.
- 5
Place halibut fillets skin-side down on the grill. Cook for 5-6 minutes without moving, then carefully flip and cook for another 4-5 minutes until the fish is opaque and flakes easily with a fork.
Tip: Don't flip the fish too early; let the skin crisp up and the flesh naturally release from the grill.
- 6
Arrange the grilled halibut fillets over the aubergine on the serving platter. Squeeze fresh lemon juice over everything and scatter the garlic-herb breadcrumb mixture generously over the top.
Tip: Add the breadcrumbs just before serving so they stay crispy rather than absorbing moisture.
- 7
Serve immediately with lemon wedges on the side and drizzle any pan juices around the plate for extra flavor.
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