Grilled Halibut with Courgette and Lemon Herb Butter
Prep
20 mins
Cook
18 mins
Servings
4
Difficulty
Easy
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)
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.
Recipe Variations
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