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.
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.
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.
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.
Place halibut fillets on warm plates.
Spoon gremolata over each piece just before serving.
Garnish with extra lemon zest or parsley if desired.
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).
Serve with a dry Sauvignon Blanc, Vermentino, or even a sparkling Brut—bright, acidic wines that match the citrus and herbs perfectly.
4 servings