Grilled Halibut with Charred Scallion Sauce
This light and healthy grilled halibut recipe is topped with a simple, flavorful charred scallion sauce. The sauce is flavored with grilled scallions, cilantro, limes, serrano pepper, garlic, and olive oil and is made in a blender or food processor. Easy summer dinner recipe! GF, DF, Whole30
Recipe by Ari of Well Seasoned Studio
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 juiced
- 1 jalapeño pepper or serrano pepper
- 1 cloves garlic, finely chopped
- ½ tsp Kosher salt
- ½ cup extra virgin olive oil
Season the fish. Pat the halibut fillets dry gently with a paper towel, then brush well with 3 Tbsp olive oil. Season the fillets with 1 tsp Kosher salt and ¼ tsp black pepper on all sides.
Preheat grill. Heat a grill over medium-high heat to a temperature of about 425–450° F. Make sure the grill grates are very clean, then either coat with grill spray or brush lightly with olive oil. The easiest way to do this is to 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. Halibut is safe to eat when an internal temperature of 140–145° is reached. 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 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" 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.