Grilled Halibut with Ginger

Instructions

1. 1

   Combine minced ginger, garlic, soy sauce, sesame oil, rice vinegar, and honey in a bowl. Reserve 2 tablespoons of this mixture for finishing oil and set aside.

   Tip: Make the marinade while prepping other ingredients to save time.

2. 2

   Pat halibut fillets dry with paper towels and season both sides with salt and pepper. Rub the remaining ginger-soy marinade evenly over all surfaces of the fish.

   Tip: Dry fish grills better and develops a better crust without sticking.

3. 3

   Let halibut sit at room temperature for 15 minutes to allow flavors to penetrate.

   Tip: This brief marinating time prevents the fish from drying out during cooking.

4. 4

   Preheat grill to medium-high heat (about 400°F) and lightly oil the grates with olive oil.

   Tip: Hot grates prevent sticking and help create a beautiful char.

5. 5

   Place halibut skin-side up on the grill and cook for 5-6 minutes without moving, allowing a golden crust to form.

   Tip: Resist the urge to flip or move the fish; this develops better flavor and texture.

6. 6

   Carefully flip fillets and grill for another 4-5 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: Use two spatulas for easier flipping to keep the delicate fish intact.

7. 7

   While fish finishes grilling, whisk the reserved ginger-honey mixture with lime juice and zest to create the finishing oil.

   Tip: Adding lime juice after cooking brightens the dish and adds fresh acidity.

8. 8

   Transfer grilled halibut to serving plates, drizzle with ginger-lime oil, and top with fresh scallions and any remaining lime zest.

   Tip: The warm fish will absorb the flavors of the finishing oil beautifully.