Grilled Halibut with Green Bean and Lemon Butter Sauce
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and feels fancy enough for guests. Halibut is wonderfully lean and packed with omega 3 fatty acids that are great for your heart, while the fresh green beans add a bright, crisp contrast. The lemon butter sauce ties everything together beautifully without requiring any complicated techniques. You simply grill the fish, sauté the beans with garlic and shallots, then finish with a silky sauce that makes the whole plate sing. It's healthy, elegant, and honestly quite simple once you get going.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin-on)
- 1½ poundsfresh green beans(trimmed)
- 6 tablespoonsextra virgin olive oil
- 5garlic cloves(minced)
- 4 tablespoonsunsalted butter
- 3 tablespoonsfresh lemon juice
- 1 teaspoonlemon zest
- 1 teaspoonsea salt
- ½ teaspoonground black pepper
- 4fresh thyme sprigs
- 2shallots(thinly sliced)
- 59 mlwhite wine
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). Pat the halibut fillets dry with paper towels and brush both sides lightly with 2 tablespoons of olive oil. Season generously with salt and pepper.
Tip: Dry fish ensures better browning and prevents sticking to the grill grates.
- 2
In a small saucepan, melt 1 tablespoon of butter over medium heat. Add the sliced shallots and sauté for 2 minutes until softened. Pour in the white wine and let it reduce by half, about 3 minutes.
Tip: This creates an aromatic base for your sauce.
- 3
Add the lemon juice and remaining 3 tablespoons of butter to the pan, whisking until fully combined. Remove from heat and stir in the lemon zest. Set the sauce aside and keep warm.
Tip: Don't let the sauce boil after adding the butter to keep it silky smooth.
- 4
Toss the green beans with 2 tablespoons of olive oil, 2 minced garlic cloves, and a pinch of salt and pepper in a large bowl.
Tip: Pre-coating the beans ensures even cooking and flavor distribution.
- 5
Place the green beans directly on the grill grates, spreading them in a single layer. Grill for 8-10 minutes, stirring occasionally with tongs, until they develop light char marks and are tender-crisp.
Tip: Keep beans moving to prevent burning and ensure even cooking.
- 6
Once the grill is hot, lightly oil the grates with a paper towel dipped in oil. Place halibut fillets skin-side down on the grill and cook without moving for 5-6 minutes until the skin is crispy and releases easily.
Tip: Resist the urge to move the fish too early for a beautiful crust.
- 7
Carefully flip each fillet and top with a sprig of fresh thyme and a small pinch of the remaining minced garlic. Grill for another 4-5 minutes until the flesh is opaque and flakes easily with a fork.
Tip: The fish will continue cooking slightly after removal, so avoid overcooking.
- 8
Transfer the halibut to serving plates and arrange the grilled green beans alongside. Drizzle the warm lemon butter sauce over the fish and beans, and serve immediately while everything is hot.
Tip: Warm plates before plating to keep your dish at optimal temperature longer.
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