Grilled Halibut with Cucumber Salsa and Lemon Butter
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite go to meals when I want something that feels fancy but comes together in under thirty minutes. Halibut is such a wonderful fish to work with, and it's packed with omega 3 fatty acids that are great for your heart. What I love most is how simple this really is, with just a handful of fresh ingredients and minimal hands on time. The bright cucumber salsa and silky lemon butter sauce make it feel like restaurant quality cooking, but honestly, you're just grilling a fillet and tossing together a quick salsa. It's the kind of dish that impresses people without stressing you out in the kitchen.
Ella x
Ingredients
- 4halibut fillets(6 oz each)
- 2cucumber(diced)
- 1red onion(finely minced)
- 237 mlfresh cilantro(chopped)
- 2lime(juiced)
- 1jalapeño(seeded and minced)
- 4 tablespoonsunsalted butter(softened)
- 2fresh lemon(zested and juiced)
- 2garlic cloves(minced)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2 tablespoonsolive oil(for grilling)
- 1 tablespoonfresh dill(chopped)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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