Grilled Halibut with Pak Choi
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just 35 minutes from start to table. The halibut is incredibly lean and packed with omega 3 fatty acids that are wonderful for your heart and brain. I love how the ginger and garlic infused sesame oil creates this aromatic glaze that coats both the delicate fish and the tender pak choi beautifully. The best part is that everything cooks on the grill at the same time, which means minimal cleanup and maximum flavor. It feels fancy enough for guests but simple enough for a regular Tuesday night.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin removed)
- 8pak choi(halved lengthwise)
- 3 tablespoonsfresh lemon juice
- 1 tablespoonfresh ginger(minced)
- 2 tablespoonssesame oil
- 2 tablespoonssoy sauce
- 4garlic cloves(thinly sliced)
- 2 tablespoonsvegetable oil(for grilling)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 tablespoonwhite sesame seeds(for garnish)
- 2scallions(sliced on bias for garnish)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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