Grilled Halibut with Rocket

Instructions

1. 1

   Pat halibut fillets dry with paper towels and season generously on both sides with sea salt and black pepper. Let sit at room temperature for 10 minutes.

   Tip: Drying the fish ensures a better golden crust when grilling.

2. 2

   Heat your grill to medium-high heat (around 400°F). Lightly oil the grill grates with 1 tablespoon of olive oil to prevent sticking.

   Tip: If using a stovetop grill pan, heat it until just smoking before adding the fish.

3. 3

   Place halibut fillets on the grill and cook for 5-6 minutes without moving them. You should see distinct grill marks forming. Carefully flip and cook the other side for another 4-5 minutes until the flesh is opaque and flakes easily.

   Tip: Resist the urge to move the fish around; this helps develop those beautiful grill marks and a crispy exterior.

4. 4

   While the fish cooks, whisk together 4 tablespoons of olive oil, lemon juice, zest, minced garlic, and red chili flakes in a small bowl. Season with a pinch of salt and pepper.

   Tip: This bright dressing can be made ahead and stored in the refrigerator for up to 2 days.

5. 5

   Transfer the cooked halibut to serving plates. Divide the fresh rocket among the plates, arranging it around or on top of each fillet.

   Tip: The warmth of the fish will slightly wilt the rocket while keeping it tender and fresh.

6. 6

   Drizzle the lemon-garlic dressing over the rocket and halibut. Top each portion with toasted pine nuts, shaved parmesan, and a sprinkle of fresh dill.

   Tip: Toast the pine nuts in a dry pan for 2-3 minutes over medium heat for maximum flavor.

7. 7

   Serve immediately while the halibut is still warm and the rocket has a slight wilted texture.

   Tip: Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.