Grilled Halibut Three Ways

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

 GRILLED HALIBUT AND BOK CHOY WITH COCONUT-LIME DRESSING

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

  1. 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.
  2. Meanwhile, grill bok choy leaves until lightly browned and tender, about 30 seconds per side.
  3. Squeeze 2 Tbsp. lime juice into a small bowl and stir in coconut milk; season dressing with salt.
  4. Divide halibut and bok choy among plates and drizzle with dressing.
     
 

Grilled Halibut and Summer Squash with Pumpkin Seeds


Servings: 4
Prep Time: 

 Grilled Halibut and Summer Squash with Pumpkin Seeds

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

  1. 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.
  2. Meanwhile, grill zucchini just until lightly charred on all sides but still basically raw, about 5 minutes.
  3. 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.
  4. 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

 Grilled Halibut with Tomatoes and Hearts of Palm

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

  1. 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.
  2. 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.
  3. Toss basil into tomato salad. Serve halibut with tomatoes and dressing spooned over.