Grilled Halibut with Mushroom and Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This elegant grilled halibut recipe has become my go to dinner when I want something that feels fancy but comes together in less than an hour. The star here is definitely that mushroom and herb butter, which melts right into the delicate fish and infuses it with incredible earthy flavor. Wild mushrooms are packed with antioxidants and B vitamins, making this not just delicious but genuinely good for you too. What I love most is how simple it actually is to pull off, even on a weeknight. The whole meal, from prep to plate, takes just forty five minutes, and most of that is just letting the grill do its thing while you sip a glass of wine.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin-on)
- ½ kgmixed wild mushrooms(cremini, shiitake, and oyster, sliced)
- 6 tablespoonsunsalted butter(divided)
- 3 clovesfresh garlic(minced)
- 2 teaspoonsfresh thyme(chopped)
- 3 tablespoonsfresh parsley(finely chopped)
- 2 tablespoonslemon juice
- 1 mediumshallots(thinly sliced)
- 237 mldry white wine
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2 tablespoonsolive oil(for grilling)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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