Grilled Halibut with Mushroom and Herb Butter

Instructions

1. 1

   Preheat grill to medium-high heat (about 400°F). While grill heats, pat halibut fillets dry with paper towels and season both sides with sea salt and black pepper.

   Tip: Dry fish ensures better browning and prevents sticking to the grill grates.

2. 2

   In a large skillet over medium heat, melt 2 tablespoons of butter. Add sliced shallots and sauté for 2-3 minutes until softened, then add minced garlic and cook for another 30 seconds until fragrant.

   Tip: Don't let garlic burn; keep heat at medium to prevent bitterness.

3. 3

   Add sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.

   Tip: Cooking mushrooms uncovered allows excess liquid to evaporate and concentrates flavor.

4. 4

   Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Let simmer for 1-2 minutes until wine reduces slightly.

   Tip: These browned bits add tremendous depth of flavor to your mushroom sauce.

5. 5

   Stir in fresh thyme, then reduce heat to low. Add remaining 4 tablespoons of butter and lemon juice, mixing until butter is fully incorporated. Keep warm on low heat.

   Tip: Adding cold butter at the end creates a silky, luxurious sauce.

6. 6

   Lightly brush both sides of halibut fillets with olive oil. Place skin-side down on the hot grill and cook for 4-5 minutes without moving, until skin is crispy and flesh begins to turn opaque.

   Tip: Resist the urge to move the fish; let it develop a golden crust undisturbed.

7. 7

   Carefully flip fillets and grill for another 3-4 minutes on the flesh side until the fish is cooked through and flakes easily when tested with a fork.

   Tip: Halibut is done when it reaches 145°F internally; avoid overcooking as it dries out quickly.

8. 8

   Transfer grilled halibut to serving plates. Stir fresh parsley into the warm mushroom mixture, then spoon generously over each fillet. Serve immediately with lemon wedges on the side.

   Tip: Fresh parsley added at the end brightens the earthiness of the mushrooms.