Grilled Halibut with Roasted Turnip and Herb Butter

Instructions

1. 1

   Preheat your grill to medium-high heat and preheat the oven to 400°F. Toss the turnip wedges with 3 tablespoons of olive oil, half the salt, and pepper on a baking sheet.

   Tip: Uniform-sized turnip pieces ensure even roasting throughout.

2. 2

   Roast the turnips in the oven for 20-25 minutes, stirring halfway through, until golden and tender with caramelized edges.

   Tip: Don't skip the stirring step to prevent burning on one side.

3. 3

   While turnips roast, prepare the herb butter by mixing softened butter with minced garlic, lemon zest, 4 chopped sage leaves, and a pinch of salt and pepper in a small bowl.

   Tip: Make the herb butter while your oven preheats for better time management.

4. 4

   Pat the halibut fillets dry with paper towels and season both sides generously with the remaining salt and pepper about 5 minutes before grilling.

   Tip: Drying the fish prevents sticking and helps achieve better grill marks.

5. 5

   Lightly brush the grill grates with oil, then place halibut skin-side up on the grill. Cook for 5-6 minutes without moving.

   Tip: Resist the urge to flip early; the skin will release naturally when ready.

6. 6

   Flip the halibut carefully and cook skin-side down for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: Halibut cooks quickly, so watch it closely to avoid overcooking.

7. 7

   In the final minute of cooking, place a sage leaf on top of each fillet and top with a generous dollop of herb butter, allowing it to melt over the fish.

   Tip: The warm fish will melt the butter perfectly, creating a luxurious coating.

8. 8

   Transfer halibut to serving plates, squeeze fresh lemon juice over each fillet, and arrange roasted turnips alongside. Garnish with fresh thyme sprigs and remaining sage leaves.

   Tip: Serve immediately while the fish and herb butter are warm for best flavor.