Description
This is one of those meals that feels impressive but is almost entirely hands-off. Smoky cedar, bright herby salsa, sweet citrus—it looks like a restaurant dish and tastes even better.
Ingredients
Units
Scale
For the halibut:
- 4 (5-6 ounce) halibut filets, skinless
- 1 tablespoon olive oil
- Kosher salt and black pepper
For the salsa verde:
- 1 cup packed parsley leaves
- 1/2 cup cilantro leaves
- 1/4 cup fresh mint leaves
- 1 small jalapeño, seeded or not, roughly chopped
- 1 small garlic clove
- 2 tablespoons capers
- Juice of 1 lemon
- 1 cup extra-virgin olive oil
- Kosher salt and black pepper
For serving:
- 2 cara cara oranges, segmented into supremes
- Flaky salt
- Extra herbs (mint, cilantro, or parsley), torn
You’ll also need:
- 1 cedar plank, soaked in water for at least 1 hour
Instructions
- Soak your cedar plank in water for at least 1 hour. Preheat your grill to medium heat.
- In a food processor or blender, combine the parsley, cilantro, mint, jalapeño, garlic, capers, and lemon juice. Pulse until finely chopped, then stream in the olive oil until loose and spoonable. Season with salt and pepper and adjust to taste. You want it bright, herby, and a little punchy.
- Pat the halibut dry and let it sit at room temperature for 15–20 minutes. Drizzle lightly with olive oil and season generously with salt and pepper.
- Place the soaked plank directly on the grill grates and close the lid for 2 minutes, until it just starts to smoke. Arrange the halibut on the plank, close the lid, and cook for 10–12 minutes, depending on thickness, until the fish is opaque and flakes easily. No flipping needed.
- Transfer the halibut to a serving platter. Spoon the salsa verde generously over the top, tuck the cara cara orange segments around the fish, and finish with torn herbs and a sprinkle of flaky salt. Serve immediately.
- Prep Time: 15
- Cook Time: 12
Keywords: grilled halibut