Grilled Halibut with Cucumber Salsa and Lemon Butter

Instructions

1. 1

   Prepare the cucumber salsa by combining diced cucumber, red onion, cilantro, jalapeño, and lime juice in a bowl. Season with 1/4 teaspoon salt and let rest at room temperature while preparing the fish.

   Tip: Make the salsa ahead of time to allow flavors to meld together.

2. 2

   Create the lemon butter by mixing softened butter with minced garlic, lemon zest, lemon juice, and dill in a small bowl until well combined. Season with a pinch of salt and pepper.

   Tip: Prepare this mixture while your grill preheats for easier assembly.

3. 3

   Preheat your grill to medium-high heat (around 400°F) and lightly oil the grates to prevent sticking.

   Tip: Clean grates with a grill brush before oiling for best results.

4. 4

   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: Drying the fish prevents sticking and helps achieve a better sear.

5. 5

   Place halibut fillets skin-side up on the preheated grill and cook for 5-6 minutes without moving them. The skin should char slightly and the flesh will turn opaque from the bottom up.

   Tip: Resist the urge to flip too early—patience creates better flavor.

6. 6

   Carefully flip the fillets skin-side down and cook for another 4-6 minutes until the flesh flakes easily with a fork and reaches an internal temperature of 145°F.

   Tip: The halibut continues cooking slightly after removal, so don't overcook.

7. 7

   Transfer grilled halibut fillets to serving plates and immediately top each with a generous spoonful of lemon butter, allowing it to melt into the warm fish.

   Tip: The residual heat of the fish will melt the butter beautifully and distribute its flavors.

8. 8

   Finish each plate by spooning the cucumber salsa over the top and around the halibut. Garnish with additional fresh dill and a lime wedge for serving.

   Tip: The cool, crisp salsa provides a beautiful contrast to the warm, buttery fish.