Grilled Halibut with Beetroot and Horseradish Cream
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 spent all day cooking. The halibut is beautifully flaky and mild, while the earthy roasted beetroots provide a stunning color contrast on the plate. What really makes this dish special is the horseradish cream, which adds a wonderful peppery kick that cuts through the richness perfectly. Beetroots are packed with nitrates that support heart health, and the whole meal feels both impressive and surprisingly simple to execute. Fresh sage and dill brighten everything up, making this elegant enough for guests but easy enough for any Tuesday night.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin-on)
- ½ kgbeetroots(peeled and cut into wedges)
- 4 tablespoonsextra virgin olive oil
- 12fresh sage leaves
- 237 mlsour cream
- 3 tablespoonsprepared horseradish
- 2 tablespoonsfresh lemon juice
- 1 teaspoondijon mustard
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsfresh dill(chopped)
- 1garlic clove(minced)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). Toss beetroot wedges with 2 tablespoons of olive oil, salt, and pepper, then place them on the grill. Cook for 12-15 minutes, turning occasionally, until they develop caramelized edges and are tender.
Tip: Beetroots take longer to cook, so start them before the halibut to ensure everything finishes together.
- 2
While beetroots are grilling, prepare the horseradish cream by whisking together sour cream, prepared horseradish, minced garlic, Dijon mustard, lemon juice, and fresh dill in a small bowl. Season with salt and pepper to taste. Set aside.
Tip: Make the cream ahead of time and chill it for deeper flavor development.
- 3
Pat the halibut fillets dry with paper towels and brush both sides with remaining olive oil. Season generously with salt and pepper.
Tip: Dry fish prevents sticking and helps achieve better grill marks.
- 4
Place halibut fillets skin-side down on the preheated grill grates. Cook for 4-5 minutes without moving them, allowing the skin to crisp up.
Tip: Resist the urge to flip or move the fish; let it develop a golden crust.
- 5
Carefully flip the halibut and cook for another 3-4 minutes on the other side until the fish is opaque throughout and flakes easily with a fork.
Tip: Use a fish spatula for easier flipping and handling.
- 6
In the final minute of cooking, place fresh sage leaves directly on the grill grates until they're lightly charred and fragrant, about 30-45 seconds per side.
Tip: Charred sage adds a complex, nutty flavor to the dish.
- 7
Remove halibut and beetroots from the grill and transfer to serving plates. Top each halibut fillet with a generous spoonful of horseradish cream and garnish with crispy sage leaves.
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