Grilled Halibut with Daikon Radish Slaw and Citrus Butter

Instructions

1. 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. 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. 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. 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. 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. 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. 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.