Grilled Halibut with Edamame

Instructions

1. 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. 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. 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. 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. 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. 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.