Grilled Halibut with Caramelized Onion and Lemon Butter

Instructions

1. 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. 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. 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. 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. 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. 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.