Grilled Halibut with Cassava Crust and Lime-Cilantro Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
You've got to try this one because it's genuinely simple enough for a weeknight dinner yet impressive enough for guests. I love pairing delicate halibut with a crispy cassava crust because cassava is naturally gluten free and packed with resistant starch, which is great for your digestion. The whole thing comes together in under an hour, and honestly, most of that is just prep. The lime cilantro butter is where the magic happens, cutting through the richness with brightness and freshness. This is comfort food that actually feels a bit fancy, which is my favorite kind of cooking.
Ella x
Ingredients
- 4 pieceshalibut fillets(6 oz each, skin-on)
- ¾ kgcassava root(peeled and cut into wedges)
- 177 mlcassava flour(finely ground)
- 6 tablespoonsunsalted butter(divided)
- 59 mlfresh cilantro(finely chopped)
- 2limes(zested and juiced)
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsolive oil
- ½ teaspoonpaprika
- 2 sprigsfresh thyme
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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