Grilled Halibut with Roasted Parsnip and Citrus Beurre Blanc

Instructions

1. 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. 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. 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. 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. 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. 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. 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.