Grilled Halibut with Butternut Squash and Sage Brown Butter

Instructions

1. 1

   Preheat your grill to medium-high heat and oil the grates well. Toss butternut squash cubes with 2 tablespoons olive oil, half the salt, and pepper. Spread on a sheet pan.

   Tip: Pre-roasting the squash ensures it's tender while the halibut cooks on the grill.

2. 2

   Roast the squash in a 400°F oven for 20-25 minutes, stirring halfway through, until golden and fork-tender.

3. 3

   While squash roasts, pat halibut fillets dry and brush both sides with remaining olive oil. Season generously with salt, pepper, and lemon zest. Place a thyme sprig on top of each fillet.

   Tip: Dry fish prevents sticking to the grill and ensures better browning.

4. 4

   Once squash is nearly done, place halibut skin-side up on the grill. Cook for 4-5 minutes without moving, then gently flip and cook another 3-4 minutes until flesh is opaque and flakes easily.

   Tip: Don't flip too early; let it develop a nice crust for better flavor.

5. 5

   While halibut finishes cooking, melt butter in a small skillet over medium heat. Add minced garlic and sliced shallot, cooking for 2 minutes until fragrant.

6. 6

   Add sage leaves to the butter and continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty, about 3-4 minutes. Deglaze with vegetable broth and squeeze in lemon juice.

   Tip: Watch the butter carefully to prevent burning; brown butter transforms quickly.

7. 7

   Remove halibut from grill and transfer to serving plates. Arrange roasted butternut squash alongside each fillet.

8. 8

   Spoon the warm sage brown butter sauce over the halibut and squash, garnishing with fresh thyme and remaining lemon zest before serving.

   Tip: Serve immediately while the butter sauce is warm for best flavor.