Grilled Halibut with Daikon Radish Slaw and Citrus Butter
Prep
20 mins
Cook
15 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just thirty five minutes and feels completely restaurant worthy. The halibut is delicate and flaky, topped with a bright citrus butter that adds incredible depth without any fuss. What I love most is the crisp daikon radish slaw, which provides a refreshing crunch and is packed with vitamin C to support your immune system. The best part? Everything here is simple enough for a beginner cook but impressive enough to serve to guests. You'll feel like a culinary pro without spending hours in the kitchen.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin-on)
- 1 mediumdaikon radish(julienned)
- 3 tablespoonsfresh lime juice
- 2 tablespoonsrice vinegar
- 1 tablespoonsesame oil
- 237 mlfresh cilantro(chopped)
- 2green onions(thinly sliced)
- 4 tablespoonsbutter(unsalted)
- 1lemon(zest and juice)
- 2garlic clove(minced)
- 1 tablespoonfresh dill(chopped)
- 2 tablespoonsolive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
Detail level
Instructions
- 1
Prepare the daikon slaw by combining julienned daikon radish, lime juice, rice vinegar, and sesame oil in a bowl. Toss gently and let sit for 10 minutes to soften slightly. Fold in fresh cilantro and green onions just before serving.
Tip: Julienne the daikon into thin matchsticks for the best texture and quicker marinating.
- 2
Make the citrus butter by heating 1 tablespoon of olive oil in a small pan over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Remove from heat and whisk in softened butter, lemon zest, lemon juice, and fresh dill. Season with a pinch of salt and set aside.
Tip: Prepare the butter sauce while the grill heats up to save time.
- 3
Pat halibut fillets dry with paper towels and brush both sides lightly with the remaining olive oil. Season generously with sea salt and black pepper on both sides.
Tip: Dry fish is essential for a better sear and prevents sticking to the grill grates.
- 4
Preheat grill to medium-high heat (around 400°F) and lightly oil the grates to prevent sticking.
Tip: Oil the grates, not the fish, to minimize smoke and ensure even cooking.
- 5
Place halibut fillets skin-side up on the grill and cook for 5-6 minutes without moving them. Gently flip and cook for another 4-5 minutes until the fish is opaque throughout and flakes easily with a fork.
Tip: Resist the urge to move the fish early; letting it sit creates a beautiful crust and prevents breaking.
- 6
Transfer grilled halibut to serving plates and spoon the warm citrus butter over each fillet.
Tip: Plate while the fish is warm so the butter melts slightly over the top.
- 7
Top each halibut fillet with a generous handful of the daikon radish slaw, allowing some to spill onto the plate for visual appeal.
Tip: Serve the slaw immediately after plating to maintain its crisp texture and bright flavor.
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