Grilled Halibut with Pak Choi

Instructions

1. 1

   Preheat your grill to medium-high heat (around 400°F). While it heats, whisk together lemon juice, minced ginger, sesame oil, and soy sauce in a small bowl to create your glaze.

   Tip: Make the glaze ahead of time to save time during cooking.

2. 2

   Pat the halibut fillets dry with paper towels and brush both sides with vegetable oil. Season generously with sea salt and black pepper on all sides.

   Tip: Dry fish prevents sticking to the grill and helps develop a better sear.

3. 3

   Place halibut fillets skin-side up directly on the grill grates and cook for 8-10 minutes without moving them. The fish will naturally release when ready to flip.

   Tip: Listen for the sizzle and resist the urge to move the fish around.

4. 4

   Carefully flip the fillets and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork. Brush the cooked side with the prepared glaze during the last minute of cooking.

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

5. 5

   In the meantime, brush the pak choi halves with vegetable oil and place them cut-side down on the grill grates during the last 6 minutes of the halibut's cooking time. Grill until charred and tender, about 3-4 minutes per side.

   Tip: The pak choi should have light char marks and be slightly wilted.

6. 6

   Heat 1 tablespoon of vegetable oil in a small skillet over medium heat. Add the sliced garlic and cook for 2-3 minutes, stirring occasionally, until golden and crispy. Remove immediately to prevent burning.

   Tip: Watch the garlic closely as it can burn quickly once golden.

7. 7

   Arrange the grilled halibut and pak choi on serving plates. Drizzle with any remaining glaze and top with crispy garlic chips and sesame seeds.

   Tip: Serve immediately while the fish is still warm.

8. 8

   Garnish with fresh scallions and serve with steamed rice or quinoa if desired.

   Tip: A squeeze of fresh lime juice at the table adds extra brightness.