Grilled Halibut with Sweet Potato and Cilantro-Lime Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This grilled halibut dish has become my go to weeknight dinner because it comes together in under an hour and tastes like you spent all day cooking. The star of the show is the cilantro lime butter, which melts beautifully over the tender fish and roasted sweet potatoes. Sweet potatoes are packed with vitamin A and fiber, so you're getting real nutrition alongside something genuinely delicious. What I love most is how simple it is to pull off, even on a busy Tuesday evening. The jalapeño and fresh avocado add brightness and creaminess without any fussy techniques, and everything can be prepped while your grill heats up.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin-on)
- 2 mediumsweet potatoes(cut into 1/2-inch wedges)
- 4 tablespoonsolive oil
- 4 tablespoonsunsalted butter(softened)
- 237 mlfresh cilantro(finely chopped)
- 1lime(zest and juice)
- 2garlic cloves(minced)
- 1ripe avocado(diced)
- 1red onion(finely minced)
- 1jalapeño(seeded and minced)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonsmoked paprika
Detail level
Instructions
- 1
Preheat your oven to 425°F. Toss sweet potato wedges with 2 tablespoons of olive oil, half the salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway through, until golden and crispy at the edges.
Tip: Cut wedges to uniform size so they cook evenly.
- 2
While sweet potatoes roast, prepare the cilantro-lime butter by mixing softened butter with chopped cilantro, lime zest, lime juice, minced garlic, and a pinch of salt in a small bowl. Set aside.
Tip: Make this ahead and refrigerate if preparing the day before.
- 3
Prepare the avocado salsa by combining diced avocado, minced red onion, jalapeño, juice of half the lime, and a pinch of salt. Gently fold together and reserve.
Tip: Add this topping just before serving to prevent browning of the avocado.
- 4
Pat halibut fillets dry with paper towels and season both sides with remaining salt, black pepper, and smoked paprika.
Tip: Drying the fish helps achieve better browning and a crispy skin.
- 5
Heat remaining 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Carefully place halibut skin-side down and cook undisturbed for 4-5 minutes until the skin is golden and crispy.
Tip: Don't move the fish around; let it develop color without interruption.
- 6
Gently flip each halibut fillet and cook for another 3-4 minutes on the flesh side until opaque and cooked through. The fish should flake easily with a fork.
Tip: Halibut is delicate; use a thin spatula to avoid breaking the fillets.
- 7
Top each halibut fillet with a generous dollop of cilantro-lime butter, allowing it to melt over the warm fish.
Tip: The butter will distribute evenly as it melts from the heat of the fish.
- 8
Plate each halibut fillet with a portion of roasted sweet potato wedges and finish with a spoonful of avocado salsa on top of the fish.
Tip: Serve immediately for the best flavors and textures.
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