Grilled Halibut with Crispy Herb Potatoes and Lemon Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just an hour and feels elegant enough for guests. The halibut is delicate and flakes beautifully when grilled, while the crispy herb potatoes add wonderful texture and flavor. What I love most is that halibut is packed with omega 3 fatty acids that support heart health, making this dish as nourishing as it is delicious. The simple lemon butter sauce ties everything together with bright, fresh notes that let the quality of the ingredients shine through. It's truly impressive yet surprisingly straightforward to prepare.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin-on)
- ¾ kgbaby potatoes(halved)
- 5 tbspextra virgin olive oil
- 3fresh rosemary sprigs
- 2fresh thyme sprigs
- 4garlic cloves(minced)
- 3 tbspunsalted butter
- 3 tbspfresh lemon juice
- 1 tsplemon zest
- 1 tspsea salt
- ½ tspblack pepper(freshly ground)
- 59 mldry white wine
- 2 tbspfresh parsley(chopped for garnish)
Detail level
Instructions
- 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
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
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
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
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
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.
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