Grilled Halibut with Watercress
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just thirty minutes. Grilled halibut with watercress is elegant enough for guests but simple enough for a busy Tuesday night. The halibut fillets cook quickly on the grill while you prepare a vibrant watercress salad with shallots, radishes, and a bright lemon vinaigrette. Watercress is packed with vitamins and minerals that support bone health, making this dish as nourishing as it is delicious. The combination of tender fish and peppery greens creates a perfectly balanced meal that feels indulgent without requiring any complicated techniques.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin-on)
- 946 mlfresh watercress(loosely packed, thick stems removed)
- 2lemon(1 juiced, 1 cut into wedges)
- 5 tablespoonsextra virgin olive oil
- 2shallots(minced)
- 1 teaspoondijon mustard
- 4 sprigsfresh thyme
- 1 teaspoonsea salt
- ½ teaspooncracked black pepper
- 4radishes(thinly sliced)
- 1 tablespoonwhite wine vinegar
Detail level
Instructions
- 1
Pat halibut fillets dry with paper towels and brush both sides lightly with 1 tablespoon olive oil. Season generously with sea salt and cracked pepper, then tuck a thyme sprig under the skin of each fillet.
Tip: Drying the fish prevents sticking and promotes better browning on the grill.
- 2
Preheat grill to medium-high heat (about 400°F). Oil the grill grates well to prevent sticking.
- 3
Whisk together remaining 4 tablespoons olive oil, minced shallots, Dijon mustard, lemon juice, and white wine vinegar in a small bowl. Season with a pinch of salt and pepper to create the vinaigrette.
Tip: Make the dressing while the grill heats up to save time.
- 4
Place halibut fillets skin-side down on the grill and cook for 5-6 minutes without moving them. The skin should crisp and the flesh should begin to turn opaque.
Tip: Resist the urge to move the fish early—let it develop a golden crust before flipping.
- 5
Carefully flip the fillets and cook for another 4-5 minutes until the flesh is just cooked through and flakes easily with a fork.
Tip: Use a fish spatula for easier flipping. The internal temperature should reach 145°F.
- 6
While the fish cooks, toss watercress and sliced radishes together in a large bowl. Pour half the vinaigrette over the greens and gently toss to combine.
- 7
Transfer grilled halibut to serving plates and top each fillet with a generous portion of the dressed watercress salad. Drizzle any remaining vinaigrette around the plate.
Tip: Serve immediately while the fish is still warm and the greens are fresh and crisp.
- 8
Garnish with fresh lemon wedges on the side for guests to squeeze over their fish as desired.
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