Halibut Plate Recipe

Bring fish to temperature

Remove the halibut from the refrigerator 15–20 minutes before cooking so it comes closer to room temperature. Pat dry with paper towels.

Season

Brush both sides of the halibut lightly with 1 tablespoon olive oil. Season evenly with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

Preheat grill or pan

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Oil the grates or heat a small amount of oil in the pan until shimmering.

Grill the halibut

Place the fillet on the hot grill or pan. Cook undisturbed for 3–4 minutes until the underside has good grill marks and the edges begin to turn opaque. Flip carefully with a spatula and cook 2–4 more minutes until the fish flakes easily with a fork and an instant-read thermometer inserted into the thickest part reads 130–135°F for moist, just-done halibut.

Finish and rest

Remove halibut to a warm plate. Squeeze the juice of half a lemon (about 1 teaspoon) over the fillet, then let rest 2 minutes before serving.

Make the sauce while the grill heats or up to several hours ahead. In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons finely minced dill pickles, 1 teaspoon finely chopped capers, 1 tablespoon finely minced shallot, 1 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1 teaspoon finely chopped fresh dill, and 1 teaspoon finely chopped fresh parsley.

Stir the mixture until smooth and well combined. Taste and adjust seasoning with 1/4 teaspoon salt and 1/8 teaspoon black pepper as needed. Cover and refrigerate for at least 15 minutes to let flavors meld (can be made up to 24 hours ahead).

Plate the halibut fillet and spoon 2–3 tablespoons of house tartar sauce alongside or in a small ramekin. Add one lemon wedge and garnish with a small pinch of microgreens or chopped parsley if desired.

Serve immediately while the halibut is warm.