Grilled Halibut with Kale

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.