Grilled Halibut with Aubergine

Instructions

1. 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. 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. 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. 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. 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. 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. 7

   Serve immediately with lemon wedges on the side and drizzle any pan juices around the plate for extra flavor.