Grilled Halibut with Plantain and Cilantro-Lime Butter

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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.