Grilled Halibut with Cauliflower
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 you spent all day cooking. Halibut is such a lean, delicious fish that's packed with omega 3 fatty acids for heart health, and when you grill it with cauliflower, you get this amazing combination of tender, flaky fish and caramelized vegetables. The best part? Everything cooks simultaneously on the grill, so minimal cleanup and maximum flavor. Fresh lemon and thyme brighten up the whole plate, making it feel restaurant quality without any fuss.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin-on)
- ½ kgcauliflower florets(cut into 1.5-inch pieces)
- 5 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 2fresh lemon(one for zest and juice, one halved for grilling)
- 3 tablespoonsfresh thyme sprigs(finely chopped)
- 3 tablespoonsunsalted butter
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 1 tablespoondijon mustard
Detail level
Instructions
- 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
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
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
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
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
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
Char the lemon halves on the grill for 1-2 minutes per side until they develop caramelized edges. Set aside for serving.
- 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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Ultimate roast potatoes
After years of experimenting, I've finally cracked the code for roast potatoes that are impossibly crispy on the outside and fluffy within. The secret is using duck fat, which contains oleic acid, a heart healthy monounsaturated fat that's actually good for you. What I love most is how simple this really is: just potatoes, fat, flour, and salt. From prep to plate in just over an hour, you'll have restaurant quality results without any fuss. Trust me, once you try these, you'll never go back.
Tropical Quinoa (Ww)
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Reviews
Sign in to write a review.