Grilled Halibut with Charred Brussels Sprouts and Lemon Butter

Instructions

1. 1

   Preheat grill to medium-high heat (about 400°F). Pat halibut fillets dry with paper towels and season both sides with half the salt and pepper.

   Tip: Dry fish prevents sticking and ensures better browning on the grill.

2. 2

   In a large bowl, toss brussels sprouts with 2 tablespoons olive oil, remaining salt, and pepper. Arrange cut-side down on grill grates and cook for 8-10 minutes until golden, then flip and cook 5 more minutes until tender and charred.

   Tip: Cutting brussels sprouts in half exposes flat surfaces for maximum caramelization.

3. 3

   While brussels sprouts finish cooking, brush halibut fillets on both sides with remaining 2 tablespoons olive oil. Place skin-side up on a clean section of grill.

   Tip: Keep skin-side up first to prevent sticking on the initial contact.

4. 4

   Grill halibut for 4-5 minutes without moving, then gently flip and cook another 3-4 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: Halibut cooks quickly; avoid overcooking to maintain moisture and delicate flavor.

5. 5

   While fish cooks, melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant, then remove from heat and stir in lemon zest, lemon juice, and red pepper flakes.

   Tip: Remove butter from heat before adding lemon juice to prevent the sauce from becoming too sharp.

6. 6

   Transfer halibut and brussels sprouts to serving plates. Drizzle lemon butter sauce over the fish and sprouts, then garnish with fresh parsley and fresh thyme leaves.

   Tip: Serve immediately while the fish is still warm and flaky for best texture and presentation.