Grilled Halibut with Okra

Instructions

1. 1

   Preheat grill to medium-high heat (around 400°F) and oil the grates generously to prevent sticking.

   Tip: Use a folded paper towel dipped in oil and tongs to safely oil the hot grates.

2. 2

   In a small saucepan, melt butter over medium heat and sauté minced garlic for 1-2 minutes until fragrant. Add lemon juice, thyme sprigs, and season with a pinch of salt and pepper. Set the lemon-garlic butter aside.

   Tip: Don't let the garlic brown, as it will become bitter.

3. 3

   Pat halibut fillets dry and season both sides evenly with kosher salt, black pepper, and paprika. Brush lightly with olive oil.

   Tip: Dry fish cooks better and achieves a better sear on the grill.

4. 4

   Toss okra halves with remaining olive oil, salt, and pepper in a bowl.

   Tip: For easier grilling, you can thread okra onto skewers after tossing.

5. 5

   Place halibut fillets skin-side up on the grill and cook for 5-6 minutes without moving them. Flip carefully and cook for another 4-5 minutes until the flesh is opaque and flakes easily.

   Tip: Resist the urge to move the fish early—let it develop a nice crust.

6. 6

   Simultaneously, arrange okra cut-side down on a separate section of the grill. Grill for 6-7 minutes, turning occasionally, until tender with charred edges.

   Tip: Okra cooks quickly, so watch it closely to avoid overcooking.

7. 7

   Remove halibut and okra from the grill and arrange on serving plates. Drizzle the warm lemon-garlic butter sauce over both the fish and okra.

   Tip: Pour the sauce while still warm to enhance flavor absorption.

8. 8

   Garnish with fresh lemon slices and any remaining thyme sprigs. Serve immediately while hot.

   Tip: Have plates pre-warmed for the best dining experience.