Grilled Halibut with Lemon and Herbs

Halibut's firm, meaty texture makes it the best white fish for grilling — it holds together beautifully over high heat and develops gorgeous char marks without falling apart. A quick lemon-herb marinade is all the enhancement this premium wild fish needs. The high heat of the grill caramelizes the exterior while keeping the interior succulent and moist. This is what outdoor cooking was meant to be.

Ingredients

• 4 wild Alaskan halibut portions (6 oz each)
• 3 tbsp extra virgin olive oil
• Juice of 2 lemons
• Zest of 1 lemon
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh oregano, finely chopped
• 1 tbsp fresh thyme leaves
• 3 cloves garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• Lemon wedges for serving

Instructions

1. Make marinade: Whisk together olive oil, lemon juice, lemon zest, parsley, oregano, thyme, garlic, salt, and pepper in a shallow dish.
2. Marinate: Pat halibut dry and place in the marinade. Turn to coat both sides. Let sit at room temperature for 15-20 minutes (or refrigerate up to 1 hour). Don't over-marinate — the acid will start to "cook" the fish.
3. Preheat grill: Heat grill to high (450-500°F). Clean grates thoroughly and oil them well — this is critical for preventing sticking.
4. Grill: Place halibut on the grill, presentation side down. Cook 4-5 minutes without moving until grill marks are visible and the fish releases easily. Flip carefully and cook another 4-5 minutes until opaque throughout (145°F internal).
5. Rest: Transfer to a plate and let rest 2 minutes. The residual heat finishes cooking the center gently.
6. Serve: Plate with lemon wedges. Drizzle with any remaining marinade from the dish. Fresh herbs make a beautiful garnish.