Grilled Halibut with Cilantro Garlic Butter Recipe

Halibut: A firm, white fish that is perfect for grilling. It has a mild flavor that pairs well with various seasonings.

Butter: Adds richness and helps to keep the fish moist while grilling.

Cilantro: Provides a fresh, citrusy flavor that complements the fish beautifully.

Garlic: Adds a robust, savory taste to the butter mixture.

Lemon juice: Adds a bright, tangy flavor that enhances the overall taste of the dish.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Adds a mild heat and depth of flavor to the dish.

When preparing the butter mixture, ensure the butter is fully softened to allow for easy incorporation of the cilantro, garlic, and lemon juice. This will create a smooth, even spread that adheres well to the halibut fillets. Additionally, to prevent the fish from sticking to the grill, make sure the grill grates are clean and lightly oiled before placing the halibut on them.

• halibut - Substitute with cod: Cod has a similar mild flavor and firm texture, making it a good alternative for grilling.

• halibut - Substitute with mahi-mahi: Mahi-mahi has a slightly stronger flavor but a similar firm texture, suitable for grilling.

• butter - Substitute with margarine: Margarine can be used as a non-dairy alternative with a similar consistency.

• butter - Substitute with olive oil: Olive oil provides a healthier fat option and can be infused with garlic and cilantro.

• cilantro - Substitute with parsley: Parsley has a fresh, slightly peppery flavor that can replace cilantro in many dishes.

• cilantro - Substitute with basil: Basil offers a different but complementary flavor profile, adding a sweet and aromatic touch.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the dish well.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it has a less intense flavor.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a good alternative.

• lemon juice - Substitute with white wine vinegar: White wine vinegar provides acidity and a slight tang, similar to lemon juice.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement, offering a slightly different mineral taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different kind of spice, suitable for those who like a bit more kick.

• Allow the halibut to cool to room temperature before storing. This prevents condensation and sogginess.
• Use an airtight container or wrap the fish tightly in aluminum foil or plastic wrap to maintain freshness.
• Store in the refrigerator for up to 3 days. Ensure the temperature is consistently below 40°F (4°C) to prevent spoilage.
• For longer storage, place the wrapped halibut in a freezer-safe bag or container. Remove as much air as possible to avoid freezer burn.
• Label the container with the date to keep track of its freshness.
• Freeze for up to 3 months. When ready to use, thaw in the refrigerator overnight for best results.
• Reheat gently in a preheated oven at 300°F (150°C) for about 10-15 minutes or until warmed through. Avoid microwaving to prevent drying out the fish.
• If reheating on the stovetop, use a non-stick pan over low heat with a small amount of butter or olive oil to maintain moisture.
• Serve with a fresh squeeze of lemon juice and a sprinkle of cilantro to revive the flavors.

• Oven Method: Preheat your oven to 275°F (135°C). Place the halibut fillets on a baking sheet lined with parchment paper. Cover the fish with aluminum foil to retain moisture. Heat for about 10-15 minutes or until the fish is warmed through. This method helps maintain the delicate texture of the halibut.

• Stovetop Method: Heat a non-stick skillet over medium-low heat. Add a small amount of butter or olive oil to the pan. Place the halibut fillets in the skillet and cover with a lid. Heat for about 3-4 minutes on each side, or until warmed through. This method adds a slight crispiness to the exterior while keeping the inside moist.

• Microwave Method: Place the halibut fillets on a microwave-safe plate. Cover with a microwave-safe lid or another plate to trap steam. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking. This method is quick but may slightly alter the texture of the fish.

• Steaming Method: Set up a steamer basket over a pot of simmering water. Place the halibut fillets in the basket and cover with a lid. Steam for about 5-7 minutes or until the fish is warmed through. This gentle method helps retain the moisture and flavor of the halibut.

• Sous Vide Method: Preheat your sous vide machine to 130°F (54°C). Place the halibut fillets in a vacuum-sealed bag or a resealable bag using the water displacement method. Submerge the bag in the water bath and heat for about 15-20 minutes. This method ensures even reheating without drying out the fish.

• Grill: Used to cook the halibut fillets to perfection, giving them a nice char and smoky flavor.

• Mixing bowl: Essential for combining the softened butter, chopped cilantro, minced garlic, and lemon juice into a smooth mixture.

• Brush: Handy for applying the cilantro garlic butter mixture evenly onto the halibut fillets.

• Tongs: Useful for flipping the halibut fillets on the grill without breaking them apart.

• Fish spatula: Ideal for carefully lifting and removing the delicate halibut fillets from the grill.

• Cutting board: Provides a stable surface for chopping the cilantro and mincing the garlic.

• Chef's knife: Necessary for chopping the cilantro and mincing the garlic efficiently.

• Measuring cups: Helps in accurately measuring the butter and lemon juice for the recipe.

• Measuring spoons: Ensures precise measurement of the lemon juice and any other seasonings.

• Serving platter: Perfect for presenting the grilled halibut fillets once they are cooked and ready to serve.

Prepare the butter mix ahead: Combine the butter, cilantro, garlic, and lemon juice in advance and store it in the fridge. This way, you can quickly brush it on the halibut when ready to grill.

Preheat the grill: Ensure your grill is preheated to medium-high heat before you start cooking. This saves time and ensures even cooking.

Use a timer: Set a timer for 4-5 minutes per side to avoid overcooking the fish. This helps you multitask without worrying about the halibut.

Prep the fillets: Season the halibut fillets with salt and black pepper while the grill is heating up. This ensures you’re ready to cook as soon as the grill is hot.