Grilled Halibut Three Ways
Recipes
Grilled Halibut and Bok Choy with Coconut-Lime Dressing
Servings: 4
Prep Time: 30 Minutes
July 18, 2017 • By Seamus Mullen • Photos by Alex Lau
TIP: Mature bok choy has the same sweet and mild flavor of the baby stuff but is much easier to cook on the grill—and you’ll get a better yield, too!
Ingredients
1 tablespoon olive oil, plus more for grill and drizzling
½ cup unsweetened coconut flakes
1 lime
4 5–6-ounce skinless, boneless halibut fillets
Kosher salt, freshly ground pepper
1 small head of bok choy, leaves separated, thick stems trimmed
¾ cup unsweetened coconut milk
Method
- Prepare a grill for medium heat; oil grate. Pulse coconut flakes in a food processor or a blender until coarsely chopped. Finely grate lime zest directly onto halibut and pack on coconut flakes. Drizzle lightly with oil; season with salt and pepper. Lightly coat bok choy with 1 Tbsp. oil; season with salt. Grill halibut, turning once, until browned on both sides and just opaque in center, about 5 minutes.
- Meanwhile, grill bok choy leaves until lightly browned and tender, about 30 seconds per side.
- Squeeze 2 Tbsp. lime juice into a small bowl and stir in coconut milk; season dressing with salt.
- Divide halibut and bok choy among plates and drizzle with dressing.
Grilled Halibut and Summer Squash with Pumpkin Seeds
Servings: 4
Prep Time:
TIP: If you can only find skin-on halibut, carry on: After the fish is cooked, wiggle a spatula between the skin and the fillet, and it will slip right off.
Ingredients
¼ cup olive oil, plus more for grill and drizzling
1 lime
4 5–6-ounce skinless, boneless halibut fillets
Kosher salt, freshly ground pepper
2 medium zucchini
¼ cup coarsely chopped unsalted, roasted pumpkin seeds (pepitas)
½ cup coarsely chopped cilantro, plus more for serving
Method
- Prepare a grill for medium heat; oil grate. Finely grate lime zest directly onto halibut and lightly drizzle with oil; season with salt and pepper. Lightly coat zucchini with oil and season with salt. Grill halibut, turning once, until browned on both sides and just opaque in the center, about 5 minutes.
- Meanwhile, grill zucchini just until lightly charred on all sides but still basically raw, about 5 minutes.
- Combine pumpkin seeds and ¼ cup oil in a small bowl; squeeze in 2 Tbsp. juice from lime and toss to combine. Season with salt and pepper and mix in ½ cup cilantro.
- Thinly slice zucchini into ribbons on a mandoline. Divide among plates and set halibut on top. Spoon pumpkin seed mixture over; top with more cilantro.
Grilled Halibut with Tomatoes and Hearts of Palm
Servings: 4
Prep Time: 30 Minutes
TIP: Cooking fish doesn't need to be intimidating. In fact, few things could be simpler—or more rewarding. For meaty steaks of swordfish, albacore, and halibut, all you need is a kiss of high heat from a grill or cast-iron pan and a simple vinaigrette. Zesting citrus directly onto your food means no wasted precious aromatic oils and zero chance of the zest drying out before you use it.
Ingredients
¼ cup olive oil, plus more for grill and drizzling
1 lemon
4 5–6-ounce skinless, boneless halibut fillets
Kosher salt, freshly ground pepper
2 pounds mixed heirloom tomatoes, sliced
½ cup sliced drained hearts of palm
Torn basil leaves (for serving)
Method
- Prepare a grill for medium heat; oil grates. Finely grate 1 tsp. lemon zest directly onto halibut and lightly drizzle with oil; season with salt and pepper. Grill halibut, turning once, until browned on both sides and just opaque in the center, about 5 minutes.
- Meanwhile, combine tomatoes, hearts of palm, and ¼ cup oil in a medium bowl; squeeze in 2 Tbsp. juice from lemon and toss to combine. Season with salt and pepper.
- Toss basil into tomato salad. Serve halibut with tomatoes and dressing spooned over.
Seamus Mullen