Grilled Halibut with Radish and Citrus Glaze

Instructions

1. 1

   Preheat your grill to medium-high heat (about 400°F). While it heats, pat the halibut fillets dry with paper towels and brush both sides lightly with 1 tablespoon of olive oil.

   Tip: Dry fish prevents sticking and creates better grill marks.

2. 2

   In a small bowl, whisk together the remaining 3 tablespoons of olive oil, lemon juice, minced ginger, minced garlic, and soy sauce. Set this glaze aside.

3. 3

   Place the radish slices in a separate bowl and toss with 1 tablespoon of the glaze and half the chopped cilantro. Season with a pinch of salt and pepper. Let sit for a few minutes to soften slightly.

   Tip: This quick pickle brightens the radishes and mellows their bite.

4. 4

   Season the halibut fillets generously with sea salt and black pepper on both sides.

5. 5

   Place the fillets skin-side up on the hot grill grates. Cook for 5-6 minutes without moving them, allowing a golden crust to form.

   Tip: Resist the urge to flip early—let the Maillard reaction work its magic.

6. 6

   Carefully flip the fillets and brush the cooked side with some of the glaze. Cook for another 4-6 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: The internal temperature should reach 145°F for perfectly cooked halibut.

7. 7

   Transfer the grilled halibut to serving plates and spoon the radish slaw over the top of each fillet.

8. 8

   Drizzle any remaining glaze around the plate, then garnish with toasted sesame seeds, scallions, and the remaining fresh cilantro. Serve immediately.

   Tip: Serve with steamed jasmine rice or roasted asparagus for a complete meal.