Grilled Halibut with Avocado
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in under an hour and tastes like you spent way more effort than you actually did. Halibut is a lean, mild fish that takes beautifully to the grill, and pairing it with fresh avocado creates something truly special. Avocados are packed with heart healthy fats that keep you satisfied, and combined with zesty lime and cilantro, they transform a simple grilled fillet into something restaurant worthy. Best part? You probably have most of these ingredients on hand already.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin removed)
- 2ripe avocados(halved and diced)
- 3 tablespoonsfresh lime juice
- 237 mlred onion(finely diced)
- 237 mlfresh cilantro(chopped)
- 1jalapeño(minced, seeds removed)
- 237 mlsour cream
- 3 tablespoonsolive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2garlic cloves(minced)
- 2corn tortillas(cut into thin strips)
Detail level
Instructions
- 1
Prepare the avocado salsa by combining diced avocados, red onion, cilantro, jalapeño, and half the lime juice in a bowl. Toss gently and set aside.
Tip: Dice avocados just before serving to prevent browning.
- 2
Make the lime crema by whisking together sour cream, minced garlic, remaining lime juice, and a pinch of salt in a separate bowl until smooth.
Tip: Prepare this ahead and refrigerate if desired.
- 3
Pat the halibut fillets dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Dry fish is key to achieving a golden crust when grilling.
- 4
Heat your grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.
Tip: Allow grill to preheat for at least 5 minutes for even cooking.
- 5
Brush halibut fillets lightly with olive oil and place skin-side up on the grill. Cook for 5-6 minutes without moving.
Tip: Resist the urge to flip too early; this develops a beautiful crust.
- 6
Carefully flip the fillets and cook for another 4-5 minutes until the flesh is opaque and flakes easily with a fork.
Tip: Halibut is delicate; use a fish spatula for easier flipping.
- 7
While fish finishes cooking, heat 1 tablespoon of olive oil in a skillet over medium heat and toast the tortilla strips until golden and crispy, about 3-4 minutes.
Tip: Watch closely as they can burn quickly.
- 8
Transfer grilled halibut to serving plates and generously top each fillet with avocado salsa, a drizzle of lime crema, and a handful of crispy tortilla strips.
Tip: Serve immediately while the fish is still warm for the best flavor contrast.
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