Grilled Halibut with Garlic

Instructions

1. 1

   Preheat your grill to medium-high heat, about 400°F. While heating, combine minced garlic with olive oil, lemon juice, thyme, lemon zest, and red pepper flakes in a small bowl to create the garlic marinade.

   Tip: Let the garlic infuse in the oil for 5 minutes to develop deeper flavor before using.

2. 2

   Pat the halibut fillets dry with paper towels and season both sides generously with sea salt and black pepper.

   Tip: Drying the fish prevents sticking and helps achieve a better sear on the grill.

3. 3

   Brush the grill grates with oil to prevent sticking. Place halibut fillets skin-side down on the hot grill.

   Tip: Don't move the fish for the first 3-4 minutes; let it develop a golden crust.

4. 4

   Spoon half of the garlic mixture evenly over each fillet, distributing the garlic pieces across the top surface.

   Tip: Reserve some of the garlic oil to drizzle over the fish after cooking for extra flavor.

5. 5

   Grill for 5-6 minutes without moving, until the flesh becomes opaque and begins to flake easily when tested with a fork.

   Tip: Halibut cooks quickly due to its delicate texture; avoid overcooking to maintain moisture.

6. 6

   Using a thin spatula, carefully flip the fillets and grill for an additional 2-3 minutes on the skin side until fully cooked through.

   Tip: The skin should crisp up nicely and help protect the delicate flesh underneath.

7. 7

   Transfer the grilled halibut to serving plates and drizzle with the remaining garlic oil from the bowl.

   Tip: Any remaining warm garlic oil can be poured over the top for an elegant presentation.

8. 8

   Garnish each fillet with fresh chopped parsley and serve immediately with lemon wedges on the side.

   Tip: A squeeze of fresh lemon juice just before eating brightens the natural flavors of the fish.