Grilled Halibut with Charred Corn and Herb Butter

Instructions

1. 1

   Prepare the herb butter by mixing softened butter with chopped parsley, tarragon, minced garlic, lemon zest, and a pinch of salt. Shape into a log using plastic wrap and refrigerate until firm.

   Tip: You can prepare the herb butter up to 2 days ahead for convenience.

2. 2

   Preheat your grill to medium-high heat (about 400°F). Pat the halibut fillets dry with paper towels and brush both sides lightly with olive oil.

   Tip: Dry fish is crucial for achieving a good sear without sticking to the grill.

3. 3

   Season the halibut fillets generously with sea salt and black pepper on both sides, then place skin-side up on the grill grates.

   Tip: Keeping the skin-side up first prevents the delicate flesh from tearing.

4. 4

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

   Tip: Do not overcook; halibut is lean and dries out quickly if cooked too long.

5. 5

   While the fish cooks, heat 1 tablespoon of olive oil in a cast iron skillet over medium-high heat on the grill or stovetop.

   Tip: A cast iron skillet holds heat beautifully and creates perfect char on the corn.

6. 6

   Add the corn kernels to the hot skillet along with diced red bell pepper and sliced shallots. Season with salt and pepper, then sauté for 5-7 minutes, stirring occasionally, until the corn is golden and charred in spots.

   Tip: The corn should have some dark caramelized spots for the best flavor.

7. 7

   Finish the corn mixture with fresh lemon juice and adjust seasoning to taste.

   Tip: Taste and adjust salt and pepper according to your preference.

8. 8

   Transfer the grilled halibut to serving plates and top each fillet with a slice of the herb butter, allowing it to melt over the warm fish.

   Tip: The warm fish will quickly melt the butter, creating a silky sauce.

9. 9

   Spoon the charred corn mixture alongside each halibut fillet and serve immediately with lemon wedges on the side.

   Tip: Serve immediately while everything is hot for the best experience.