Grilled Halibut with Fennel
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes absolutely elegant. Halibut is such a wonderful lean protein that's packed with omega 3 fatty acids, and when you grill it with caramelized fennel, the flavors just sing. The fennel becomes naturally sweet and tender, perfectly complementing the delicate fish. Best of all, you really only need basic pantry staples and fresh herbs to make something that feels like you spent way more time in the kitchen than you actually did. It's simple, it's impressive, and everyone always asks for the recipe.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin-on)
- 2 mediumfennel bulbs(sliced lengthwise into 1/4-inch planks)
- 5 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- 1 teaspoonfresh cracked black pepper
- 3 tablespoonsbutter
- 2 tablespoonsfresh lemon juice
- 2 tablespoonsfresh dill(finely chopped)
- 1 tablespoonfresh tarragon(finely chopped)
- 2garlic cloves(minced)
- 1 teaspoonlemon zest
- 2 tablespoonsfennel fronds(for garnish)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). While it heats, pat the halibut fillets dry with paper towels and season both sides generously with salt and pepper.
Tip: Dry fish ensures better browning and prevents sticking to the grill grates.
- 2
Toss the fennel slices with 3 tablespoons of olive oil, salt, and pepper. Arrange them directly on the grill grates and cook for 3-4 minutes per side until caramelized and tender with light char marks. Transfer to a plate.
Tip: Grill fennel first as it needs more time; it should be golden brown and slightly softened.
- 3
Lightly brush the halibut skin with the remaining 2 tablespoons of olive oil. Place fillets skin-side down on the grill and cook for 5-6 minutes without moving them, allowing the skin to crisp.
Tip: Resist the urge to flip early—let the skin develop a protective crust before turning.
- 4
Carefully flip the halibut and grill for another 4-5 minutes until the flesh is opaque and flakes easily when tested with a fork. The internal temperature should reach 145°F.
Tip: Halibut is delicate; use a fish spatula and handle gently to prevent breaking apart.
- 5
While the fish finishes cooking, melt the butter in a small saucepan over low heat. Add minced garlic and cook for 30 seconds until fragrant, then remove from heat.
Tip: Don't let the garlic brown; you want subtle flavor without bitterness.
- 6
Stir the lemon juice, lemon zest, fresh dill, and tarragon into the garlic butter. Season with a pinch of salt and pepper to taste.
Tip: Make this sauce just before serving to preserve the fresh herb flavors.
- 7
Arrange grilled fennel slices on individual plates, top each with a halibut fillet skin-side up, and drizzle generously with the herb butter sauce.
Tip: The skin side up shows off your grilling skills and keeps the presentation elegant.
- 8
Garnish each plate with fresh fennel fronds and a light sprinkle of fleur de sel for a finishing touch of elegance and extra flavor.
Tip: Fennel fronds add visual interest and a delicate anise flavor that ties the dish together.
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