Grilled Halibut with Beetroot and Horseradish Cream

Instructions

1. 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. 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. 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. 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. 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. 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. 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.