Grilled Halibut with Fennel

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.