Grilled Halibut with Cauliflower

Instructions

1. 1

   Preheat your grill to medium-high heat (around 400°F). Pat the halibut fillets dry with paper towels and brush both sides lightly with 1 tablespoon of olive oil. Season generously with salt and pepper.

   Tip: Dry fish prevents sticking to the grill and helps achieve a better sear.

2. 2

   Toss cauliflower florets with 2 tablespoons olive oil, minced garlic, half the fresh thyme, salt, and pepper. Spread on a grill-safe baking sheet or skillet.

   Tip: Using a sheet pan makes it easier to handle the cauliflower on the grill.

3. 3

   Place the cauliflower sheet on the grill grates and cook for 15-18 minutes, stirring occasionally, until the florets are deeply browned and tender.

4. 4

   About halfway through the cauliflower cooking, place halibut fillets skin-side down on oiled grill grates. Grill for 5-6 minutes without moving them.

   Tip: Resist the urge to flip early—let the skin crisp up and release naturally from the grill.

5. 5

   Carefully flip the halibut and grill for another 4-5 minutes until the flesh is opaque and flakes easily with a fork. Transfer to a warm plate.

6. 6

   While the fish finishes cooking, melt butter in a small saucepan over low heat. Add remaining thyme, lemon zest, and Dijon mustard, stirring constantly for 1-2 minutes until fragrant. Remove from heat and squeeze in fresh lemon juice.

   Tip: Make this butter sauce just before serving to keep it warm and vibrant.

7. 7

   Char the lemon halves on the grill for 1-2 minutes per side until they develop caramelized edges. Set aside for serving.

8. 8

   Arrange grilled halibut and charred cauliflower on serving plates. Drizzle the lemon-herb butter sauce over both the fish and vegetables. Garnish with a pinch of red pepper flakes and serve with charred lemon wedges on the side.