Grilled Halibut with Courgette and Lemon Herb Butter
Prep
20 mins
Cook
18 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under 40 minutes and tastes like you've spent hours in the kitchen. Halibut is wonderfully lean and packed with omega 3 fatty acids, making it as good for your body as it is delicious on your plate. The beauty of this dish lies in its simplicity: delicate grilled fish paired with tender courgette and finished with a vibrant lemon herb butter that takes everything to the next level. It's elegant enough for guests but straightforward enough that you'll find yourself making it again and again.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin removed)
- 3courgette(cut lengthwise into thin ribbons)
- 4 tablespoonsunsalted butter(softened)
- 2 tablespoonsfresh lemon juice
- 2 tablespoonsfresh parsley(finely chopped)
- 1 tablespoonfresh thyme(leaves only)
- 2 clovesgarlic(minced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonfreshly ground black pepper
- 1 teaspoonlemon zest
- 2 tablespoonswhite wine(optional)
Detail level
Instructions
- 1
Make the herb butter by combining softened butter, minced garlic, fresh parsley, thyme leaves, lemon juice, and lemon zest in a small bowl. Mix until well combined and set aside.
Tip: You can prepare this up to 2 hours ahead and refrigerate.
- 2
Preheat your grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.
Tip: If using a gas grill, preheat for 10 minutes; for charcoal, ensure coals are evenly distributed.
- 3
Pat the halibut fillets dry with paper towels and brush both sides lightly with olive oil. Season generously with sea salt and black pepper.
Tip: Dry fish will develop a better crust and won't stick to the grill.
- 4
Toss the courgette ribbons in a bowl with 1 tablespoon of olive oil, salt, and pepper. Set aside.
Tip: Don't season the courgettes too far in advance as they may release liquid.
- 5
Place the halibut fillets skin-side up on the grill. Cook for 6-7 minutes without moving them, until golden grill marks appear.
Tip: Resist the urge to flip too early; this creates a beautiful sear.
- 6
Carefully flip the halibut and cook for another 4-5 minutes until the flesh is opaque and flakes easily with a fork. Transfer to a warm plate.
Tip: The internal temperature should reach 145°F for perfectly cooked halibut.
- 7
Place courgette ribbons directly on the grill grates in a single layer. Grill for 2-3 minutes per side until tender with light char marks. Transfer to a serving platter.
Tip: Work quickly with the courgettes as they cook fast; group them together so they don't fall through the grates.
- 8
Top each halibut fillet with a generous spoonful of the herb butter, allowing it to melt over the warm fish. Arrange grilled courgettes alongside.
Tip: Place the butter on the warmest part of the fish so it melts beautifully.
- 9
Serve immediately with extra lemon wedges and fresh herbs as garnish.
Tip: A crisp white wine pairs wonderfully with this dish.
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