Grilled Halibut with Rocket
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just half an hour from start to table. Halibut is naturally lean and packed with omega 3 fatty acids, making it as good for your body as it is delicious. The peppery rocket adds a fresh brightness that cuts through the richness of the fish beautifully, while toasted pine nuts and shaved parmesan bring wonderful texture and depth. Best of all, there's minimal prep work and cleanup, so you can have an impressive, restaurant quality meal on the table without stress.
Ella x
Ingredients
- 4 pieceshalibut fillets(6 oz each, skin removed)
- 120 gramsfresh rocket
- 5 tablespoonsextra virgin olive oil(divided)
- 2lemon(zest and juice)
- 1garlic clove(minced)
- 3 tablespoonspine nuts(toasted)
- 30 gramsparmesan cheese(shaved)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- ⅛ teaspoonred chili flakes
- 2 tablespoonsfresh dill(chopped)
Detail level
Instructions
- 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
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
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
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
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
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
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.
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