Grilled Halibut with Caramelized Onion and Lemon Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like something from a fancy restaurant. Halibut is such a lean protein packed with omega 3 fatty acids that are wonderful for your heart and brain. The magic happens when you caramelize those onions with a touch of honey, creating this deep golden sweetness that perfectly complements the bright lemon butter sauce. Everything gets cooked simply on the grill, keeping your kitchen cool and cleanup minimal. Trust me, once you try this, you'll be making it again and again.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin-on)
- 2 largeyellow onions(thinly sliced)
- 4 tablespoonsbutter(divided)
- 2fresh lemon(1 for zest, 1 for juice)
- 3garlic cloves(minced)
- 3 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 4 sprigsfresh thyme
- 59 mlwhite wine(optional)
- 1 teaspoonhoney
Detail level
Instructions
- 1
Begin caramelizing the onions by melting 2 tablespoons of butter with 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and a pinch of salt, stirring occasionally for 15-18 minutes until they turn golden brown and sweet.
Tip: Low and slow is key for proper caramelization; resist the urge to increase heat.
- 2
Once the onions are deeply caramelized, stir in the minced garlic and cook for another 1 minute until fragrant. Deglaze the pan with white wine if using, scraping up any browned bits, then remove from heat and season with salt and pepper.
- 3
While the onions finish cooking, preheat your grill to medium-high heat and pat the halibut fillets dry with paper towels. Brush both sides lightly with olive oil and season generously with sea salt, black pepper, and lemon zest.
- 4
Place the halibut skin-side down on the grill and cook for 5-6 minutes without moving, allowing a nice crust to form. Gently flip and grill for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.
- 5
In a small saucepan, melt the remaining 2 tablespoons of butter over low heat and whisk in the fresh lemon juice and honey, creating a light lemon butter sauce. Season with salt and pepper to taste.
- 6
Transfer the grilled halibut to serving plates and top each fillet with a generous portion of the caramelized onions. Drizzle the lemon butter sauce around the plate and garnish with fresh thyme sprigs and extra lemon zest.
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