Grilled Halibut with Radish and Citrus Glaze
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in just thirty minutes and tastes like you spent hours in the kitchen. Halibut is such a delicate white fish that takes beautifully to grilling, and when you top it with this bright citrus and ginger glaze, it becomes something really special. Ginger is fantastic for digestion and adds amazing depth to the dish without any heavy calories. The radishes give you a fresh, peppery crunch that cuts through the richness perfectly. Best of all, this meal is surprisingly affordable and requires minimal prep work, so even on busy nights, you can get something elegant and nutritious on the table.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin-on)
- 8radishes(thinly sliced)
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 1 tablespoonfresh ginger(minced)
- 2garlic cloves(minced)
- 2 tablespoonssoy sauce
- 237 mlfresh cilantro(chopped)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 tablespoonsesame seeds(toasted)
- 2scallions(sliced thin)
Detail level
Instructions
- 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
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
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
Season the halibut fillets generously with sea salt and black pepper on both sides.
- 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
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
Transfer the grilled halibut to serving plates and spoon the radish slaw over the top of each fillet.
- 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.
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