Grilled Halibut with Cabbage

Instructions

1. 1

   Pat the halibut fillets dry with paper towels and season both sides generously with salt, pepper, and fresh thyme. Let sit at room temperature for 10 minutes while you prepare the cabbage.

   Tip: Drying the fish ensures a better sear and prevents steaming.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant, then add the sliced cabbage with a pinch of salt.

   Tip: Working in batches may be necessary if your skillet is small.

3. 3

   Stir the cabbage frequently for 8-10 minutes until it becomes tender but still slightly crisp. Add the white wine vinegar and red pepper flakes, then toss to combine. Transfer to a serving platter and drizzle with 1 tablespoon of olive oil.

   Tip: The cabbage should be softened but maintain some texture—avoid overcooking.

4. 4

   Wipe out the skillet and heat the remaining 2 tablespoons of olive oil over medium-high heat until shimmering. Carefully place the halibut fillets skin-side up in the pan.

   Tip: Use a fish spatula for easier handling and turning.

5. 5

   Cook the halibut for 4-5 minutes without moving them, allowing the skin to become golden and crispy. Flip gently and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: The internal temperature should reach 145°F (63°C).

6. 6

   In the final minute of cooking, add the butter to the pan and squeeze the fresh lemon juice over each fillet. Spoon the melted butter and pan juices over the fish.

   Tip: The lemon juice adds brightness and helps cut through the richness of the fish.

7. 7

   Divide the cabbage slaw among four plates and top each with a grilled halibut fillet. Drizzle any remaining pan juices over the fish and serve immediately.

   Tip: Serve with lemon wedges on the side for extra brightness.