Grilled Halibut with Smoky Charred Scallion Sauce
This easy grilled halibut gets a big flavor boost from a vibrant charred scallion sauce. Blended with grilled scallions, cilantro, lime, serrano pepper, garlic, and olive oil, the sauce is bright, smoky, and fresh. A boldly flavored summer dinner that’s simple to make and naturally gluten-free and dairy-free.
Servings: 4 servings
Calories: 412kcal
Equipment
Ingredients
For the halibut
- 4 6-8 oz halibut fillets or steaks, skin on or removed
- Extra virgin olive oil
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- Lime wedges for serving
- Flaky sea salt for serving
For the charred scallion sauce
- 2 bunches scallions
- ½ cup cilantro leaves and stems
- 1 lime zested and jucied
- 1 jalapeño pepper or serrano pepper
- 1 cloves garlic finely chopped
- ½ tsp Kosher salt
- ½ cup extra virgin olive oil
Instructions
- Season the fish. Pat the fish dry on all sides with a paper towel, brush with 3 tablespoons of olive oil, then season with 1 tsp Kosher salt and ¼ tsp black.
- Preheat grill. Heat a grill over medium-high heat until 425-450°F/220-230°C. Make sure the grill grates are very clean, then coat with grill spray or brush lightly with olive oil. The easiest way to do this is pour a little olive oil on a paper towel, then use tongs to rub the towel along the grates of the grill.
- Cook the halibut. Place the halibut fillets flesh side down on the grill then cook for 4-6 minutes per side, flipping once. The internal temperature should be 140-145°F/60-63°C. Take it off the grill just before it reaches this temperature, as it will continue to cook as it sits.
- Grill the scallions. Trim the root ends off the bottom of each scallion, then toss with 2 Tbsp olive oil. Grill at the same time as the halibut fillets. Scallions can be placed directly on clean grill grates, though it's helpful to place them on perpendicular to the grates so they don't fall through. Cook 1-2 minutes per side, until charred. Remove and set aside.
- Grill limes and pepper. Cut both limes in half crosswise, then place cut side down on the grates. Cook for about 1 minute. Meanwhile, char the jalapeño directly on the grill, about 1-2 minutes per side, until blistered. Set aside.
- Blend the sauce. Chop the charred scallions into pieces about 2-inches long. Reserve about ¼ cup of scallions, then place the rest in a blender with ½ cup cilantro (leaves and stems), 1 grilled lime juiced, the grilled jalapeño or serrano pepper (stems and seeds discarded), 1 clove garlic minced, and ½ tsp Kosher salt. Turn the blender on, then drizzle in ½ cup extra virgin olive oil. Blend until very smooth, then transfer to a bowl for serving. Taste and adjust seasoning as needed.
- Finish and serve. Place one halibut fillet on each plate, then spoon on charred scallion sauce. Top with a few reserved chopped scallions and a sprinkle of flaky sea salt, then serve immediately with lime wedges.
Notes
- Leftovers should be enjoyed within 3 days.
Nutrition
Calories: 412kcal | Carbohydrates: 5g | Protein: 32g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 996mg | Potassium: 876mg | Fiber: 2g | Sugar: 1g | Vitamin A: 631IU | Vitamin C: 13mg | Calcium: 48mg | Iron: 1mg
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