Grilled Halibut with Leek and Lemon Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and feels fancy without any fuss. Halibut is wonderfully lean and packed with omega 3 fatty acids that are great for your heart, plus it has such a delicate flavor that pairs beautifully with bright lemon and tender leeks. The combination of garlic, thyme, and a touch of white wine creates this amazing aromatic butter that makes everything taste restaurant quality. Best part? You're basically just grilling the fish and sautéing the leeks, so it's genuinely simple to pull off even on a busy night.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin-on)
- 3leeks(white and light green parts, halved lengthwise and cleaned)
- 4 tablespoonsbutter(divided)
- 3 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 237 mldry white wine
- 4fresh thyme sprigs
- 2 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonlemon zest
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat grill to medium-high heat (around 400°F). Brush grill grates with oil to prevent sticking.
Tip: A hot grill ensures beautiful caramelization and prevents fish from sticking to the grates.
- 2
Pat halibut fillets dry with paper towels and season both sides with salt and pepper. Brush lightly with olive oil.
Tip: Drying the fish helps it develop a better sear and prevents steaming on the grill.
- 3
Toss leek halves with 1 tablespoon of butter and a pinch of salt. Place cut-side down on the grill and cook for 8-10 minutes until golden and tender, turning once halfway through. Transfer to a plate.
Tip: Grilling leeks caramelizes their natural sugars, creating a wonderfully sweet and savory flavor.
- 4
Place halibut fillets skin-side up on the grill. Cook for 5-6 minutes without moving them, then carefully flip and cook for another 4-5 minutes until the flesh is opaque and flakes easily.
Tip: Resist the urge to move the fish frequently; this creates a golden crust and helps it release naturally.
- 5
While fish cooks, melt remaining 3 tablespoons of butter in a small saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Tip: Watch the garlic carefully to avoid browning, which can create a bitter taste.
- 6
Pour white wine into the pan and simmer for 2 minutes to reduce slightly. Remove from heat and whisk in lemon juice and lemon zest.
Tip: The acid from the lemon juice prevents the butter sauce from breaking and adds brightness.
- 7
Arrange grilled leeks on serving plates and top each with a halibut fillet, skin-side down. Spoon the lemon butter sauce over the fish.
Tip: Serving immediately ensures the fish stays warm and the butter sauce coats it beautifully.
- 8
Garnish with fresh thyme sprigs and chopped parsley. Add a final squeeze of fresh lemon if desired, and serve immediately.
Tip: Fresh herbs add color, aroma, and a fresh brightness that complements the richness of the dish.
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