Grilled Halibut with Edamame
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just 32 minutes total. Halibut is such a fantastic lean protein, and I love that it's packed with omega 3 fatty acids that are great for your heart and brain. The edamame adds a fun pop of texture and color while keeping things simple and budget friendly. Everything gets seasoned with lime, garlic, and a touch of sesame oil for this bright, fresh flavor that feels fancy but honestly takes almost no effort. It's the kind of meal that makes you feel like you're eating something special without spending hours in the kitchen.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin-on)
- 355 mlfrozen edamame(thawed and shelled)
- 3 tablespoonsfresh lime juice
- 4 tablespoonsextra virgin olive oil(divided)
- 1 tablespoonsesame oil
- 1red bell pepper(finely diced)
- 59 mlred onion(minced)
- 59 mlfresh cilantro(chopped)
- 1jalapeño(minced, seeds removed)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2garlic cloves(minced)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking.
Tip: If you don't have a grill, you can cook the halibut in a hot cast-iron skillet on the stovetop.
- 2
In a medium bowl, combine thawed edamame, diced red bell pepper, minced red onion, cilantro, jalapeño, and minced garlic. Pour in fresh lime juice and 2 tablespoons of olive oil, then season with half the salt and pepper. Toss gently to combine and set aside.
Tip: Make the edamame salsa at least 10 minutes ahead so the flavors can meld together.
- 3
Pat the halibut fillets dry with paper towels. Brush both sides of each fillet with the remaining olive oil (about 0.5 tablespoon per fillet) and season evenly with the remaining salt and pepper.
Tip: Dry fish grills better and develops a nicer crust, so don't skip this step.
- 4
Place the halibut fillets skin-side up on the preheated grill. Cook for 5-6 minutes without moving them, allowing a golden crust to form.
Tip: Avoid the urge to flip too early; let the fish develop a flavorful char for the best results.
- 5
Carefully flip each fillet and grill for another 3-4 minutes until the fish is opaque and flakes easily when tested with a fork.
Tip: Halibut cooks quickly, so keep a close eye on it to avoid overcooking.
- 6
Transfer grilled halibut to serving plates. Top each fillet with a generous spoonful of the edamame salsa, then drizzle with sesame oil.
Tip: Serve immediately while the fish is still warm and the edamame salsa is fresh and vibrant.
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