Grilled Halibut with Kale
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 45 minutes and tastes like you spent hours in the kitchen. The halibut gets beautifully charred on the grill while staying tender and flaky inside, and the garlicky kale is absolutely addictive. Kale is packed with iron and vitamins, so you're getting something really nourishing alongside that delicious, lean protein. The best part is how simple it all is to pull off. Fresh thyme and lemon brighten everything up, and there's minimal cleanup at the end of the night.
Ella x
Ingredients
- 4halibut fillets(6 oz each, pat dry)
- 1420 mlfresh kale(chopped into bite-sized pieces)
- 5 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 3 tablespoonsunsalted butter
- 3 tablespoonsfresh lemon juice
- 2 teaspoonsfresh thyme(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 1 teaspoonlemon zest
- 59 mlwhite wine(optional)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). Oil the grill grates well to prevent sticking.
Tip: Let the grill preheat for at least 10 minutes for even cooking.
- 2
Season the halibut fillets generously on both sides with sea salt and black pepper. Lightly brush with 1 tablespoon of olive oil.
Tip: Season just before grilling to prevent the fish from releasing too much moisture.
- 3
Grill the halibut for 4-5 minutes per side until it flakes easily with a fork and has nice grill marks. Avoid moving the fillets too much during cooking.
Tip: The internal temperature should reach 145°F for perfectly cooked halibut.
- 4
While the fish grills, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Tip: Watch the garlic carefully to prevent it from burning.
- 5
Add the chopped kale to the skillet with the garlic and toss to coat with oil. Cook for 3-4 minutes, stirring occasionally, until the kale becomes crispy and slightly charred at the edges.
Tip: You can add the white wine here for extra flavor and moisture if desired.
- 6
Season the cooked kale with a pinch of salt, black pepper, and red pepper flakes. Transfer to a serving platter.
Tip: Taste and adjust seasoning as needed before plating.
- 7
In a small saucepan, melt the butter over low heat. Whisk in the lemon juice, fresh thyme, and lemon zest. Remove from heat and season with a tiny pinch of salt.
Tip: Do not boil the butter sauce, as high heat can cause it to separate.
- 8
Place each grilled halibut fillet on top of the crispy kale bed. Drizzle the warm lemon-herb butter sauce over the fish and serve immediately.
Tip: Serve with fresh lemon wedges on the side for additional brightness.
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