Name: Grilled Halibut with Calabrian Chile Gremolata Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 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; 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; Parsley leaves; Flaky salt, to taste

If you’re craving something fresh, flavorful, and just a little bit zesty, you’ve got to try my Grilled Halibut with Calabrian Chile Gremolata Recipe. This dish is one of those gems I discovered that instantly became a go-to for summer dinners and special occasions alike. The combination of smoky, tender halibut grilled to perfection paired with a spicy, tangy gremolata made from fiery Calabrian chiles and fresh parsley is absolutely unbeatable. Stick around because I’m about to share everything you need to nail this recipe at home—trust me, your taste buds will thank you!

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Why You’ll Love This Recipe

Bright & Bold Flavors: The Calabrian chile gremolata adds a spicy kick that perfectly complements the mild, buttery halibut.
Quick & Easy: From prep to grill, this recipe comes together fast—perfect when you want something impressive without hours in the kitchen.
Versatile & Crowd-pleasing: Whether it’s a casual family dinner or an elegant gathering, this recipe always gets rave reviews.
Healthy Ingredients: Loaded with fresh herbs, fresh fish, and heart-healthy olive oil, it’s a nutritious option that doesn’t skimp on taste.

The image shows four pieces of grilled white fish arranged on a white rectangular plate with slight grill marks and light charred spots. Each fish piece has a green sauce with red flecks drizzled on top and is garnished with fresh green parsley leaves. There are four lemon wedges placed around the fish, adding a bright yellow color contrast. On the right side of the plate, there is a small white round bowl filled with dark green sauce with red bits, with a small gold spoon resting inside. A wooden spatula lies partially under the bottom left fish piece. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Grilled Halibut with Calabrian Chile Gremolata Recipe plays a starring role, and I love how they come together to create a bright, balanced dish. Make sure to use fresh parsley for that herbaceous punch and get good-quality Calabrian chiles to bring in authentic warmth without overwhelming the fish.

Extra-virgin olive oil: Rich and fruity, this forms both the marinade and the gremolata base—quality really shines here.
Lemons: Zest gives a fresh citrus fragrance that enhances the fish beautifully.
White fish filets (halibut or cod): I prefer halibut for its hearty texture that holds up well on the grill without flaking apart.
Kosher salt: Essential for seasoning and bringing out those vibrant flavors.
Black pepper: Freshly cracked pepper adds a subtle heat and depth.
Parsley (leaves and tender stems): The base of the gremolata, providing herbal freshness.
Garlic: Adds an aromatic punch to the gremolata—don’t skimp on this one!
Crushed Calabrian chiles: Spicy, slightly smoky, and slightly sweet—these chiles make the gremolata unforgettable.
Red wine vinegar: Balances the richness with a gentle acidity in the gremolata.
Flaky salt: Great for finishing—adds delightful texture and bursts of flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this recipe my own, depending on the mood and what’s in the pantry. You’ll find several easy ways to switch things up and still keep all the magic of the original intact.

Mild Version: If you’re sensitive to spice, reduce the amount of Calabrian chile or substitute with smoked paprika for a smoky flavor without heat. Personally, I find a little heat elevates the dish, but it’s your call!
Herb Swap: Try swapping some parsley for fresh basil or cilantro for a different herbal twist. I once made it with a mix of parsley and mint—deliciously refreshing!
Different Fish: While halibut is my favorite, firm white fish like cod or sea bass work wonderfully. Just be mindful of cook times since thinner fillets cook faster.
Vegan Twist: You can grill thick slices of eggplant or cauliflower steaks and top them with the gremolata instead—still incredibly tasty!

How to Make Grilled Halibut with Calabrian Chile Gremolata Recipe

Step 1: Marinate the Fish with Love

Start by whisking together the extra-virgin olive oil and lemon zest in a shallow dish. Pat your halibut filets dry—this is key, because dry fish sears better and prevents sticking on the grill. Then, season each side lightly with kosher salt and place them in the olive oil mixture, turning to coat all sides. Finish with a few cracks of black pepper. Set this aside while you prep the gremolata; letting the fish soak up those zesty flavors for 10-15 minutes makes a real difference in taste and texture.

Step 2: Whip Up That Fiery Calabrian Chile Gremolata

Grab your food processor and pulse parsley leaves and garlic until roughly chopped—you want a texture that’s a bit chunky, not a paste. Add the crushed Calabrian chiles, olive oil, red wine vinegar, kosher salt, and black pepper. Pulse a few more times until the mix comes together but still has texture—it should feel fresh and bright, not smooth like pesto. I learned the hard way that over-processing loses that delightful bite and balance in the gremolata.

Step 3: Grill Like a Pro

Make sure your grill grates are clean and well-oiled to prevent sticking. I like to use tongs and a paper towel dipped in olive oil to grease the grates—this little trick helps tremendously. Place the halibut on the grill skin side down if you left the skin on, close the lid, and grill for about 5 minutes until grill marks appear and the fish looks opaque on the bottom. Flip carefully with a fish spatula or tongs, close the lid, and grill another 3 to 5 minutes until it flakes easily and reaches an internal temperature of 145°F. Be careful not to overcook; halibut is delicate and can dry out fast.

Step 4: Plate and Serve with Flair

Transfer the fish to a platter, spoon generous amounts of that vibrant Calabrian chile gremolata on top, scatter a few parsley leaves for fresh green pops, and finish with flaky salt. I promise, this finishing salt makes every bite sing—it adds just the right crunch and bursts of salinity that highlight the fish perfectly.

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Pro Tips for Making Grilled Halibut with Calabrian Chile Gremolata Recipe

Pat On, Don’t Skip Drying: Dry your fish well before marinating to prevent sticking and ensure a crisp exterior.
Don’t Overprocess the Gremolata: Keep some texture so the flavors hit your palate in layers—not all blended into one.
Oil Those Grates Well: Oil your grill grates with a paper towel and tongs to avoid fish sticking or tearing.
Use a Thermometer: Invest in a quick-read meat thermometer to get perfectly cooked fish every time, avoiding dryness.

How to Serve Grilled Halibut with Calabrian Chile Gremolata Recipe

A white rectangular plate shows four pieces of grilled white fish, each with light brown grill marks and white inside. On top of each piece, there is a drizzle of green herb sauce with small red chili flakes and fresh green parsley leaves. Lemon wedges are placed at three corners and one near the middle. On the right side of the plate, there's a small white bowl filled with dark green herb sauce with red chili bits, and a gold spoon is resting inside it. A wooden spatula is lifting one piece from the bottom left corner. The plate sits on a white marbled surface with some light shadow. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Personally, I love to finish the dish with additional parsley leaves and a sprinkle of flaky sea salt to add those little bursts of flavor and crunch. Sometimes, I’ll add thin lemon wedges on the side for folks who want an extra splash of citrus. It just brightens things up beautifully!

Side Dishes

I often serve this grilled halibut with a chilled quinoa salad or roasted seasonal veggies like asparagus or zucchini. My family goes crazy for a creamy lemony risotto alongside it, too—perfect to soak up all the gremolata goodness.

Creative Ways to Present

For special dinners, I like plating the fish over a bed of couscous tossed with caramelized shallots and fresh herbs. Garnishing individual plates with edible flowers or microgreens adds a fancy touch without extra effort. You’ll find that a thoughtful presentation makes this recipe feel even more festive.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers (rare in my house!), store the grilled halibut in an airtight container in the fridge. The gremolata keeps beautifully on its own in a separate container. Fish is best eaten within 1-2 days for optimal flavor and texture.

Freezing

I don’t recommend freezing cooked grilled halibut, as the texture tends to suffer and become crumbly when reheated. However, you can freeze fresh fish filets before cooking—just be sure to thaw thoroughly in the fridge overnight before making this recipe.

Reheating

To reheat leftovers, gently warm fish in a low oven (about 275°F) for 10-15 minutes, covered loosely with foil to retain moisture. Avoid the microwave if possible—it can dry out the fish quickly. Reheat gremolata separately and spoon fresh over the warm fish before serving.

FAQs

Can I use other fish besides halibut for this recipe?

Absolutely! While halibut is ideal for its firm texture and mild flavor, you can substitute cod, sea bass, or even swordfish steaks. Just adjust grilling time depending on thickness—thinner fillets need less time to avoid overcooking.
What if I can’t find Calabrian chiles?

If Calabrian chiles aren’t available, you can substitute with other mildly spicy chili flakes or use a combination of smoked paprika and red pepper flakes. Keep in mind that the unique smoky, fruity flavor of Calabrian chiles is hard to exactly replicate, but this still gives you warmth and depth.
How do I prevent the fish from sticking to the grill?

Make sure your grill grates are clean and well-oiled before placing the fish on. Also, pat the fish dry and don’t move it around too much while it’s cooking on the first side; letting a good sear form is crucial to easy flipping.
Can I prepare the gremolata ahead of time?

Yes, you can make the gremolata a few hours ahead and store it in the fridge. Bring it to room temperature before serving to enhance the fresh flavors—just give it a quick stir before topping your fish.

Final Thoughts

I absolutely love how this Grilled Halibut with Calabrian Chile Gremolata Recipe brings together simple ingredients to create something spectacular. When I first tried it, I was blown away by how easily you can make a restaurant-quality dish at home with just a little attention to detail. It’s fresh, vibrant, and just spicy enough to keep things exciting—perfect for impressing friends or treating your family. I promise, once you make this, it’ll become a regular in your recipe rotation, just like it did in mine. So fire up that grill and dive in—you won’t regret it!