Grilled Halibut with Plantain and Cilantro-Lime Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes restaurant quality. Halibut is such a lean, delicate fish that takes just minutes on the grill, and it pairs beautifully with sweet caramelized plantains and a vibrant cilantro lime butter. The cilantro adds amazing flavor while also providing antioxidants and helping with digestion. What I love most is how simple this is to pull off, even if you're not an experienced cook. Everything grills together, and that zesty butter elevates the whole plate without any fuss.
Ella x
Ingredients
- 4halibut fillets(6 oz each, pat dry)
- 2ripe plantains(yellow with black spots, peeled and halved lengthwise)
- 4 tablespoonsbutter(softened)
- 237 mlfresh cilantro(finely chopped)
- 1lime(zest and juice)
- 2 clovesgarlic(minced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper(freshly ground)
- 1 teaspoonred pepper flakes
- 1 teaspoonpaprika(smoked)
Detail level
Instructions
- 1
Prepare the cilantro-lime butter by combining softened butter, chopped cilantro, lime zest, lime juice, minced garlic, and a pinch of salt in a small bowl. Mix until well combined, then transfer to a piece of parchment paper, roll into a log, and refrigerate until needed.
Tip: Make this butter up to 2 days ahead for convenience.
- 2
Preheat your grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.
Tip: Clean grates with a brush while they're still warm for best results.
- 3
Pat the halibut fillets dry with paper towels, then brush lightly with olive oil. Season both sides generously with salt, black pepper, paprika, and a small pinch of red pepper flakes.
Tip: Dry fish ensures better browning and prevents sticking to the grill.
- 4
Brush the plantain halves on both sides with the remaining olive oil and season lightly with salt and pepper.
Tip: Plantains should be yellow with dark spots, not fully green, for optimal sweetness.
- 5
Place the plantain halves cut-side down on the hot grill. Cook for 4-5 minutes until golden char marks form, then flip and cook for another 3-4 minutes on the skin side.
Tip: Don't move the plantains around too much—let them sit to develop a caramelized crust.
- 6
Once the plantains have developed color, move them to the cooler side of the grill to finish cooking gently for another 2-3 minutes if needed.
Tip: If your grill has uneven heat, use this zone to prevent burning.
- 7
Place the seasoned halibut fillets skin-side up on the hottest part of the grill. Cook without moving for 4-5 minutes until the flesh turns opaque about halfway up the fillet.
Tip: Halibut is delicate—avoid flipping if possible for a better crust.
- 8
Carefully flip the fillets and cook for another 2-3 minutes until the fish is opaque throughout and flakes gently with a fork. Remove from heat immediately.
Tip: Halibut cooks quickly; do not overcook or it will become dry.
- 9
Transfer the grilled halibut and plantains to serving plates. Top each halibut fillet with a slice or pat of the cilantro-lime butter, allowing it to melt over the warm fish.
Tip: The compound butter will add richness and flavor as it melts.
- 10
Serve immediately with lime wedges and fresh cilantro sprigs on the side.
Tip: A squeeze of fresh lime juice just before serving enhances the dish further.
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