Grilled Halibut with Ginger
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under thirty minutes and tastes like you spent way more effort than you actually did. Fresh ginger is the star here, bringing both incredible flavor and powerful anti inflammatory benefits to your plate. The marinade is a simple mix of Asian inspired ingredients that infuse the halibut with so much depth, and honestly, you probably have most of it in your pantry already. Just a quick grill and you've got a restaurant quality meal that's healthy, delicious, and proves you don't need complicated techniques to impress yourself and anyone lucky enough to eat with you.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin-on)
- 3 tablespoonsfresh ginger(minced)
- 3garlic cloves(minced)
- 3 tablespoonssoy sauce
- 2 tablespoonssesame oil
- 1½ tablespoonsrice vinegar
- 1 tablespoonhoney
- 4scallions(sliced, divided)
- 1lime(zested and juiced)
- 2 tablespoonsolive oil
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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