Grilled Halibut with Brown Butter-Citrus-au Poivre Vinaigrette

Total Time:
20 min
10 min
10 min

4 servings

  • Four 6-ounce halibut fillets
  • 2 tablespoons canola oil
  • Kosher salt and freshly ground black pepper
  • 1 stick (8 tablespoons) unsalted butter, cut into pieces
  • 1 small shallot, thinly sliced
  • Juice and 1 teaspoon zest from 1 orange, plus zest for garnish
  • Juice and 1 teaspoon zest from 1 lemon, plus zest for garnish
  • 1 teaspoon chopped fresh thyme, plus sprigs for garnish
  • Heat a charcoal or gas grill to high.

  • Brush the halibut fillets on both sides with the canola oil and sprinkle with salt and pepper. Grill, covered, until golden brown on the bottom, about 2 minutes. Flip and cook, covered, until the fish is firm and just cooked through, another 2 minutes. Transfer to a platter.

  • While the fish cooks, combine 2 tablespoons of the butter and the shallot in a medium skillet over medium heat. Cook, stirring, until the shallot softens, about 3 minutes. Add the remaining butter and cook, swirling the pan, until the butter is nut brown. Add the orange and lemon juice and zest, as well as the thyme, 1/4 teaspoon black pepper and salt to taste. Drizzle the brown butter over the fish. Sprinkle orange and lemon zest and thyme sprigs over the top. Serve immediately.

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