Grilled Halibut with Broccoli
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just 40 minutes from start to table. Halibut is such a wonderful choice for grilling, it stays tender and flaky while picking up beautiful char, and it's packed with omega 3 fatty acids that are great for your heart. The broccoli cooks right alongside the fish, getting slightly crispy at the edges while staying bright green. Everything gets tossed with garlic, fresh thyme, and a squeeze of lemon, making it feel fancy without any fuss. Trust me, your family will be asking for this one again and again.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin-on)
- ¾ kgfresh broccoli(cut into florets)
- 4 tablespoonsextra virgin olive oil
- 2fresh lemon(divided, 1 for juice, 1 for zest)
- 3garlic cloves(minced)
- 3 tablespoonsunsalted butter
- 2 teaspoonsfresh thyme(fresh leaves)
- 1 teaspoondijon mustard
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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