Here's What You'll Need
halibut, extra virgin olive oil, kosher salt, ground black pepper, lime, flaky sea salt, scallions, cilantro, jalapeño pepper, garlic
Pat the halibut fillets dry gently with a paper towel, then brush well with olive oil. Season the fillets with Kosher salt and black pepper on all sides.
Place the halibut flesh side down on the grill then cook for 4-6 minutes per side, flipping once.
Trim scallions, then toss with olive oil. Grill at the same time as the halibut fillets. Cook 1-2 minutes per side, until charred. Remove and set aside.
Cut limes in half, place cut side down on the grates. Cook for 1 minute. Char jalapeño directly on grill, about 1-2 minutes per side, until blistered. Set aside.
Chop scallions. Reserve ¼ cup of scallions, place the rest in a blender with cilantro, grilled lime, grilled jalapeño, garlic, and salt. Turn on blender, drizzle in olive oil. Blend until smooth.
Place one halibut fillet on each plate, spoon on scallion sauce. Top with chopped scallions and flaky sea salt, then serve immediately with lime wedges.