Simple Grilled Halibut
Thick halibut fillets get a quick, hot grill and a lemon finish for an easy, clean-tasting seafood dinner with crisp edges and tender flesh.
Prep 5 min · Cook 15 min · Total 40 min · Makes 4 servings
Ingredients
- 4 thick-cut fillets halibut or other hearty fish, about 1/3 pound each
- 1/3 cup olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 lemons, halved, for serving
- Type of fire: direct
- Grill heat: medium-high
Directions
- Use paper towels to gently dry the fillets very well. Coat them generously with oil, then sprinkle with salt and pepper.
- Start 1 chimney full of charcoal. Once the coals are fully ignited and dusted with gray ash, empty them onto the coal grate and spread them across the whole surface in an even layer. Put the cooking grate on top, cover the grill, and let it heat for 5 minutes. Scrub the grate clean, then oil it.
- Lay the fish on the grill. Cook until the underside of each fillet is starting to look opaque and a spatula slips underneath without much sticking, about 5 minutes. Turn the fish over and continue grilling until it flakes with a fork and is opaque nearly to the center, or until an instant-read thermometer placed in the middle of a fillet reads between 130 and 135 degrees F (54 and 57 degrees C), 3 to 5 minutes more. Move the fish to a platter, rest it for 5 minutes, and serve with the lemon halves.