Thick halibut fillets are pan-seared or grilled until beautifully charred on the outside and tender within, then topped with a fresh, zesty gremolata —a simple Italian condiment of lemon zest, garlic, and parsley. It’s an elegant yet unfussy dish that lets the halibut shine. Great for weeknights or weekend entertaining.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsFor the Halibut
4 halibut fillets (about 6 oz / 170 g each), skin removed
2 tbsp olive oil
1 tsp sea salt
½ tsp freshly ground black pepper
Optional: pinch of smoked paprika or chili flakes for extra flavor
For the Gremolata
Zest of 1 lemon
1 clove garlic, finely minced or grated
3 tbsp finely chopped flat-leaf parsley
1 tsp lemon juice
1 tbsp extra virgin olive oil
Salt and pepper to taste
Suggested Sides
Roasted cauliflower with capers and golden raisins
Wild rice pilaf with toasted almonds
Shaved fennel and arugula salad with lemon vinaigrette
Make the Gremolata
1
In a small bowl, combine lemon zest, garlic, parsley, lemon juice, and olive oil.
Season with a pinch of salt and pepper.
Stir and let sit while you prepare the halibut to allow flavors to bloom.
Prep the Halibut
2
Pat the fillets dry with paper towels.
Rub with olive oil, and season both sides generously with salt and pepper. Add paprika or chili flakes if using.
Cook the Halibut
3 Pan-Searing Method:
Heat a non-stick or cast-iron skillet over medium-high heat.
Add a light film of oil, then place fillets in the pan presentation-side down.
Cook for about 4–5 minutes , until golden and seared.
Carefully flip and cook another 3–4 minutes , or until just cooked through and opaque.
Grilling Option:
Preheat grill to medium-high and oil the grates.
Grill fish for 4–5 minutes per side depending on thickness.
Plate & Serve
4
Place halibut fillets on warm plates.
Spoon gremolata over each piece just before serving.
Garnish with extra lemon zest or parsley if desired.
Chef’s Tips
5
Gremolata can also be made with basil , cilantro , or even mint for fun variations.
For an even more dramatic presentation, serve on a bed of vegetable purée (like pea or cauliflower).
Wine Pairing
6 Serve with a dry Sauvignon Blanc , Vermentino , or even a sparkling Brut —bright, acidic wines that match the citrus and herbs perfectly.
Ingredients For the Halibut
4 halibut fillets (about 6 oz / 170 g each), skin removed
2 tbsp olive oil
1 tsp sea salt
½ tsp freshly ground black pepper
Optional: pinch of smoked paprika or chili flakes for extra flavor
For the Gremolata
Zest of 1 lemon
1 clove garlic, finely minced or grated
3 tbsp finely chopped flat-leaf parsley
1 tsp lemon juice
1 tbsp extra virgin olive oil
Salt and pepper to taste
Suggested Sides
Roasted cauliflower with capers and golden raisins
Wild rice pilaf with toasted almonds
Shaved fennel and arugula salad with lemon vinaigrette
Directions Make the Gremolata
1
In a small bowl, combine lemon zest, garlic, parsley, lemon juice, and olive oil.
Season with a pinch of salt and pepper.
Stir and let sit while you prepare the halibut to allow flavors to bloom.
Prep the Halibut
2
Pat the fillets dry with paper towels.
Rub with olive oil, and season both sides generously with salt and pepper. Add paprika or chili flakes if using.
Cook the Halibut
3 Pan-Searing Method:
Heat a non-stick or cast-iron skillet over medium-high heat.
Add a light film of oil, then place fillets in the pan presentation-side down.
Cook for about 4–5 minutes , until golden and seared.
Carefully flip and cook another 3–4 minutes , or until just cooked through and opaque.
Grilling Option:
Preheat grill to medium-high and oil the grates.
Grill fish for 4–5 minutes per side depending on thickness.
Plate & Serve
4
Place halibut fillets on warm plates.
Spoon gremolata over each piece just before serving.
Garnish with extra lemon zest or parsley if desired.
Chef’s Tips
5
Gremolata can also be made with basil , cilantro , or even mint for fun variations.
For an even more dramatic presentation, serve on a bed of vegetable purée (like pea or cauliflower).
Wine Pairing
6 Serve with a dry Sauvignon Blanc , Vermentino , or even a sparkling Brut —bright, acidic wines that match the citrus and herbs perfectly.
Charred Halibut with Lemon-Herb Gremolata
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