Get out the grill, jump into spring and start grilling up a perfectly cooked piece of fresh halibut. Halibut is a meaty fish ideal for grill top cooking, and almost essential once the warm weather comes into to play. This winning recipe is loaded with fresh vegetables and bright flavours, so excite friends with this easy yet impressive dish.
2 halibut fillets, boneless with skin intact 3 lemons, juiced 3 tablespoons olive oil 1 tsp sea salt cracked pepper, to taste 1 bag baby spinach 2 spring onions, chopped 3 potatoes, peeled, boiled and mashed 4 cloves roasted garlic 1 tablespoon melted butter 3 tablespoons double cream
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Season the halibut with salt. Pour the juice of one lemon on top and one tablespoon olive oil. Cover and place in the refrigerator. Let marinate for about an hour.
While the fish is marinating, begin preparing the vegetables. Put a skillet on medium heat and add 1 tablespoon of olive oil. Add the onions and stir for a few minutes. Then, add the spinach and sauté until the spinach has completely wilted. Sprinkle with salt, cracked pepper and a squeeze of lemon. Set aside.
Take the boiled potatoes and place into a bowl. Add melted butter, cream, roasted garlic, salt and pepper. Use a masher or a fork to mash the potatoes very well, until you have created a smooth silky mixture.
Lastly, turn on your grill (or grill pan) and quickly cook the halibut. First place the halibut skin side down, grill for four minutes, and then flip over and grill for 3 more minutes.
Begin to plate by adding a dollop of mashed potatoes, spinach, and a piece of fish. Season everything with salt and pepper. Serve immediately with a wedge of lemon.