Description
This Grilled Halibut with Calabrian Chile Gremolata is a vibrant and flavorful seafood recipe perfect for summer. Tender halibut filets are marinated lightly in lemon zest and olive oil, then grilled to perfection. They are topped with a zesty Calabrian chile gremolata made from fresh parsley, garlic, and red wine vinegar, bringing a bright, slightly spicy finish to the dish.
Ingredients
Scale
For the Fish
- 1/4 cup extra-virgin olive oil
- 2 lemons, zested
- 4 (6-ounce) filets of white fish (such as halibut or cod), skin removed if desired
- Kosher salt, to taste
- Black pepper, to taste
For the Calabrian Chile Gremolata
- 1 large bunch parsley (leaves and tender stems)
- 2 cloves garlic
- 2 heaping tablespoons crushed Calabrian chiles
- 1/2 cup plus 3 tablespoons extra virgin olive oil
- 1 teaspoon red wine vinegar
- 1 1/2 teaspoons kosher salt
- Black pepper, to taste
To Garnish
- Parsley leaves
- Flaky salt, to taste
Instructions
- Prepare the Fish: In a shallow dish, whisk together the 1/4 cup of extra-virgin olive oil and lemon zest. Pat the fish filets dry with paper towels, then season lightly on all sides with kosher salt. Place the filets into the oil and lemon zest mixture, turning to coat them thoroughly. Top with freshly cracked black pepper. Set aside and allow the fish to absorb the flavors while preparing the gremolata.
- Make the Calabrian Chile Gremolata: In the bowl of a food processor, pulse the parsley leaves and tender stems along with the garlic cloves until chopped but not overly fine. Add the crushed Calabrian chiles, 1/2 cup plus 3 tablespoons of extra virgin olive oil, red wine vinegar, kosher salt, and black pepper. Pulse a few more times until the mixture is cohesive and slightly coarse in texture, resembling a rustic pesto.
- Prepare the Grill: Lightly grease the grill grates or a grill pan with oil, using tongs and a clean kitchen towel to avoid sticking.
- Grill the Halibut: Place the halibut filets on the grill, skin side down if the skin was left on. Close the lid and cook for about 5 minutes until grill marks appear and the fish starts to look opaque. Carefully flip the filets using tongs or a fish spatula and continue grilling with the lid closed for an additional 3 to 5 minutes, or until the internal temperature reaches 145°F and the fish flakes easily with a fork.
- Serve: Transfer the grilled halibut to a serving platter. Spoon generous amounts of the Calabrian chile gremolata on top. Garnish with fresh parsley leaves and a sprinkle of flaky salt. Serve immediately and enjoy your flavorful and vibrant grilled halibut dish.
Notes
- This recipe brings a fresh and spicy twist to grilled fish perfect for summer gatherings or weeknight dinners.
- If Calabrian chiles are not available, substitute with crushed red pepper flakes for a milder heat.
- Be sure not to overcook the halibut to keep it moist and tender.
- Gremolata can be prepared ahead of time and refrigerated to allow flavors to meld.
- Use fresh, good-quality olive oil for the best flavor outcome.
Nutrition
- Serving Size: 1 filet with gremolata
- Calories: 576 kcal
- Sugar: 1 g
- Sodium: 921 mg
- Fat: 47 g
- Saturated Fat: 7 g
- Unsaturated Fat: 40 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 83 mg
