Grilled Halibut with Crispy Herb Potatoes and Lemon Butter

Instructions

1. 1

   Preheat your grill to medium-high heat (about 400°F). Toss halved potatoes with 3 tablespoons of olive oil, rosemary, thyme, half the minced garlic, salt, and pepper. Spread on a sheet pan and roast in a 425°F oven for 25-30 minutes until golden and crispy, stirring halfway through.

   Tip: Start potatoes in the oven before grilling fish so they finish at the same time.

2. 2

   While potatoes cook, pat the halibut fillets dry with paper towels and brush both sides with remaining olive oil. Season generously with salt and pepper on both sides.

   Tip: Dry fish ensures better grill marks and prevents sticking.

3. 3

   Place halibut skin-side up on the preheated grill. Cook for 4-5 minutes without moving, then gently flip and cook skin-side down for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: Don't flip too early; let the skin crisp up for texture and flavor.

4. 4

   While fish grills, melt butter in a small saucepan over medium heat. Add remaining minced garlic and cook for 1 minute until fragrant. Pour in white wine and lemon juice, then simmer for 2 minutes to reduce slightly. Stir in lemon zest and season with a pinch of salt and pepper.

   Tip: Keep this sauce warm but don't let it boil to prevent the butter from separating.

5. 5

   Remove grilled halibut to a serving platter and spoon the lemon butter sauce over each fillet. Arrange crispy roasted potatoes alongside the fish.

   Tip: Serve immediately while the fish is still warm and potatoes are at their crispiest.

6. 6

   Garnish the entire dish with fresh chopped parsley and serve with lemon wedges on the side for extra brightness.

   Tip: The fresh parsley adds color and a fresh herbaceous note that complements the rich butter sauce.