Grilled Halibut with Broccoli

Instructions

1. 1

   Preheat your grill to medium-high heat (around 400°F). Oil the grill grates well to prevent sticking.

   Tip: Allow the grill to heat for at least 10 minutes for even cooking.

2. 2

   Pat the halibut fillets dry with paper towels and season both sides generously with sea salt and black pepper. Drizzle lightly with olive oil.

   Tip: Dry fish is essential for getting a good crust and preventing sticking to the grill.

3. 3

   Toss the broccoli florets in a bowl with 2 tablespoons of olive oil, minced garlic, thyme, and a pinch of salt and pepper.

   Tip: Use a grill basket or arrange florets on foil to prevent them from falling through the grates.

4. 4

   Place broccoli on the grill and cook for 8-10 minutes, stirring occasionally, until the florets are tender with light char marks.

   Tip: The florets should still have a slight crunch when done.

5. 5

   While the broccoli cooks, prepare the lemon-herb butter by melting butter in a small saucepan over low heat, then whisking in lemon juice, lemon zest, Dijon mustard, and red pepper flakes.

   Tip: Keep the butter sauce warm but not boiling to preserve the fresh herb flavors.

6. 6

   Once broccoli is nearly done, place halibut fillets skin-side down on the grill. Cook for 5-6 minutes without moving them.

   Tip: Resist the urge to flip early; the skin will release naturally when fully cooked.

7. 7

   Carefully flip the halibut and grill for another 4-5 minutes until the flesh is opaque and flakes easily with a fork. The internal temperature should reach 145°F.

   Tip: Halibut cooks quickly, so keep a close eye to avoid overcooking and drying it out.

8. 8

   Transfer the grilled halibut and broccoli to serving plates and drizzle the warm lemon-herb butter over the top. Garnish with additional fresh thyme and lemon wedges if desired.

   Tip: Serve immediately while everything is hot for the best flavor and texture.