Grilled Halibut with Cassava Crust and Lime-Cilantro Butter

Instructions

1. 1

   Preheat your grill or grill pan to medium-high heat (about 400°F). While heating, toss cassava wedges with 1 tablespoon olive oil, salt, and pepper, then spread on a baking sheet and place on the grill's cooler zone or in a 400°F oven for 20-22 minutes until golden and tender.

   Tip: Start cassava early as it takes longer to cook than the fish.

2. 2

   Prepare the lime-cilantro butter by combining 4 tablespoons softened butter with minced garlic, lime zest, lime juice, fresh cilantro, and a pinch of salt in a small bowl. Mix until well combined and set aside.

   Tip: Make this compound butter ahead of time and refrigerate until needed.

3. 3

   In a shallow dish, combine cassava flour, paprika, remaining salt, and black pepper. Pat the halibut fillets dry with paper towels, then lightly brush both sides with remaining olive oil.

   Tip: Dry fish ensures a better crust and prevents the flour from becoming gummy.

4. 4

   Dredge each halibut fillet skin-side down in the cassava flour mixture, gently pressing so the coating adheres. Shake off any excess flour.

   Tip: Only coat the flesh side; the skin should remain exposed for better texture.

5. 5

   Place 1 tablespoon butter directly on your preheated grill or grill pan. Once melted and foaming, carefully lay the halibut fillets skin-side up in the pan or on the grill.

   Tip: Use medium-high heat to achieve a golden crust without drying out the delicate fish.

6. 6

   Grill the halibut for 5-6 minutes on the first side without moving it. The cassava crust should turn golden brown. Gently flip and cook for another 4-5 minutes until the fish is opaque and flakes easily with a fork.

   Tip: Don't flip too early or too often; this allows the crust to develop and the fish to cook through evenly.

7. 7

   Remove the halibut from the grill and arrange on serving plates with the roasted cassava wedges. Top each fillet with a spoonful of lime-cilantro butter and garnish with fresh thyme.

   Tip: The warm fish will melt the compound butter beautifully.

8. 8

   Serve immediately while the cassava is still warm and the butter is melting into the flaky fish. Drizzle any pan juices around the plate for extra flavor.

   Tip: Complete the dish with a fresh green salad or steamed vegetables if desired.