Grilled Halibut with Charred Corn and Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite summer dinners because it comes together in under an hour and tastes like restaurant quality cooking. Fresh halibut is packed with omega 3 fatty acids that are wonderful for your heart and brain, plus it has such a delicate flavor that really shines when you keep the preparation simple. The charred corn adds a beautiful sweetness and texture, while the herb butter brings everything together with brightness and richness. Best of all, you probably have most of these ingredients on hand already, making this an affordable weeknight meal that feels special enough for entertaining.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin-on)
- 591 mlfresh corn kernels(cut from the cob)
- 4 tablespoonsunsalted butter(softened)
- 3 tablespoonsfresh parsley(finely chopped)
- 1 tablespoonfresh tarragon(finely chopped)
- 1 teaspoonlemon zest
- 2garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1red bell pepper(diced small)
- 1shallot(thinly sliced)
- 2 tablespoonsfresh lemon juice
Detail level
Instructions
- 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
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
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
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
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
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
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
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
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.
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