Grilled Halibut with Sweet Potato and Cilantro-Lime Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Ingredients
- 4halibut fillets(6 oz each, skin-on)
- 2 mediumsweet potatoes(cut into 1/2-inch wedges)
- 4 tablespoonsolive oil
- 4 tablespoonsunsalted butter(softened)
- 236.59 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
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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