Grilled Halibut with Watercress

Instructions

1. 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. 2

   Preheat grill to medium-high heat (about 400°F). Oil the grill grates well to prevent sticking.

3. 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. 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. 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. 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. 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. 8

   Garnish with fresh lemon wedges on the side for guests to squeeze over their fish as desired.