Grilled Halibut with Spinach

Instructions

1. 1

   Preheat your grill to medium-high heat and brush grates with oil to prevent sticking.

   Tip: If using a charcoal grill, wait until coals are white before grilling for even cooking.

2. 2

   Pat the halibut fillets dry with paper towels, then brush both sides lightly with olive oil and season generously with sea salt and black pepper.

   Tip: Dry fish prevents sticking and helps achieve a better sear on the grill.

3. 3

   Place halibut fillets skin-side up on the grill and cook for 4-5 minutes without moving them, until light grill marks form.

4. 4

   Carefully flip the fillets and cook for another 4-5 minutes until the fish is opaque and flakes easily with a fork.

   Tip: Halibut cooks quickly, so watch carefully to avoid overdrying.

5. 5

   While the fish grills, melt 2 tablespoons of butter in a large skillet over medium heat and sauté the minced garlic and sliced shallot for 1-2 minutes until fragrant.

6. 6

   Add the fresh spinach to the skillet in batches, stirring until completely wilted, about 3-4 minutes total. Season with a pinch of salt and pepper.

   Tip: The spinach will reduce significantly as it cooks down.

7. 7

   Pour in the white wine and fresh lemon juice, then add the remaining 2 tablespoons of butter, stirring until melted and the sauce is silky.

8. 8

   Remove the halibut from the grill and place each fillet on a bed of the garlic spinach mixture, then drizzle the pan sauce over the top.

9. 9

   Garnish with fresh chopped dill, a sprinkle of red pepper flakes, and arrange lemon slices on the plate for a fresh presentation.

   Tip: Serve immediately while the fish and sauce are still warm.