Long ago, I abandoned the grill in favor of the smoother cooking surfaces of the stovetop or oven. I was tired of piecing together sad, broken fillets like delicate three-dimensional puzzles with strategically placed lemon wedges. In this recipe, I came up with a fool-proof solution to replicate the even cooking surface of a non-stick pan while still allowing the hot bbg grates to leave grill mark across the flesh of whatever delicate fish you’re grilling. —What We Eat Gals
What You'll Need
For the Halibut
extra virgin olive oil
salt and fresh cracked pepper, to taste
salted butter, room temperature
lemon, zest and juice
Preheat a grill to high heat. Create a tray by overlapping two pieces of aluminum foil. (If you have “heavy duty” aluminum foil, no need to double up layers.) Line the inside with a piece of parchment paper. Fold the foil border in a couple of times to create a tray.
Rub a generous drizzle of olive oil onto each fillet. Make sure you coat the whole fillet so it is as stick-resistant as possible. Season well with salt and pepper.
Make the compound butter by smooshing in the chopped tarragon and chives, and the zest of 1 lemon until well incorporated.
Lay the aluminum/parchment tray on the grill and heat for 1 minute. Lay the fillets over the top. You can now either shut the grill top and allow it to cook on one side until done or keep it open and flip the fillets a little more than halfway through cooking. Figure about 10 minutes total per inch of fillet. This halibut took 15 minutes total and I flipped them around the 9-minute mark.
A couple of minutes before removing the cooked fillets, top each with a quarter of the compound butter. Allow it to melt over the top.
Transfer the cooked halibut to a platter, drizzle it with any butter that ran off onto the aluminum tray and then shower it with the juice of the zested lemon. Enjoy!