Grilled Halibut with Roasted Parsnip and Citrus Beurre Blanc
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it feels fancy but comes together in just 45 minutes. Halibut is wonderfully lean and packed with omega 3 fatty acids, making it as good for you as it is delicious. The roasted parsnips add natural sweetness and earthiness, while the silky citrus beurre blanc brings everything together with bright, buttery richness. What I love most is that you probably have most of these ingredients on hand already, so it's actually quite budget friendly. The whole meal is simple enough for a busy Tuesday but elegant enough to impress guests at your table.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin-on)
- 1½ poundsparsnips(peeled and cut into 3-inch batons)
- 4 tablespoonsolive oil
- 3 tablespoonsfresh lemon juice
- 6 tablespoonsunsalted butter(cold, cubed)
- 2shallots(minced)
- 237 mldry white wine
- 4fresh thyme sprigs
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2garlic cloves(minced)
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F). While the grill heats, toss the parsnip batons with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast in a 400°F oven for 15-18 minutes until golden and tender.
Tip: Starting the parsnips in the oven ensures they're perfectly cooked without being charred on the grill.
- 2
Pat the halibut fillets dry with paper towels and brush both sides with 1 tablespoon of olive oil. Season generously with salt, pepper, and place a thyme sprig on top of each fillet.
Tip: Dry fish prevents sticking and ensures better browning on the grill.
- 3
Make the beurre blanc by placing minced shallots, garlic, and white wine in a small saucepan over medium heat. Reduce the liquid by half, about 3-4 minutes, stirring occasionally.
Tip: This reduction concentrates the flavors and creates the base for your sauce.
- 4
Remove the saucepan from heat and whisk in the fresh lemon juice. Begin whisking in the cold butter cubes one at a time, allowing each piece to fully incorporate before adding the next. The sauce should become silky and pale yellow.
Tip: Keep the heat low to prevent the butter from breaking; if the sauce seems too thick, whisk in a tablespoon of warm water.
- 5
Place the halibut skin-side up on the preheated grill grates. Grill for 4-5 minutes without moving, then carefully flip and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.
Tip: Avoid flipping too early or too often; let the skin develop a light char for flavor.
- 6
Check that the parsnips are golden and tender; if needed, return them to the oven for another 2-3 minutes. Finish the beurre blanc by stirring in the lemon zest and adjusting seasoning with salt and pepper to taste.
Tip: Taste the sauce and balance the acidity and richness to your preference.
- 7
Plate each grilled halibut fillet in the center of a warm dinner plate with a portion of roasted parsnips alongside. Drizzle the citrus beurre blanc around the fish and vegetables, garnish with fresh thyme and additional lemon zest if desired.
Tip: Serve immediately while the fish and sauce are still warm for the best flavor and texture.
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