Description
A vibrant and flavorful grilled halibut recipe featuring a spicy Calabrian chile gremolata that perfectly complements the tender, flaky white fish. This dish combines fresh lemon, parsley, garlic, and Calabrian chiles with olive oil for a bright and slightly spicy topping, making it a perfect summer meal.
Ingredients
Scale
Fish and Marinade
- 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
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
For Garnish
- Parsley leaves
- Flaky salt, to taste
Instructions
- Prepare the fish marinade: In a shallow dish, whisk together 1/4 cup olive oil and the zest of 2 lemons. Pat the fish filets dry and season lightly with kosher salt on all sides. Place the filets in the lemon oil mixture, turning to coat them evenly, then season with freshly cracked black pepper. Set aside to marinate while preparing the gremolata.
- Make the Calabrian chile gremolata: In a food processor, pulse the parsley and garlic until finely chopped. Add the crushed Calabrian chiles, 1/2 cup plus 3 tablespoons olive oil, red wine vinegar, kosher salt, and black pepper. Process until the mixture is cohesive but still a bit coarse, maintaining a texture slightly rougher than pesto. Transfer to a bowl and set aside.
- Prepare the grill: Lightly grease the grill grates or a grill pan with oil using tongs and a clean kitchen towel to prevent sticking.
- Grill the fish: Place the halibut on the grill, skin side down if skin was left on. Close the lid and grill for about 5 minutes until the fish turns opaque and has good grill marks. Flip carefully using tongs or a fish spatula, close the lid again, and continue grilling for another 3 to 5 minutes until the internal temperature reaches 145°F and the fish flakes easily with a fork.
- Serve: Transfer the grilled halibut to a serving platter. Top generously with the Calabrian chile gremolata, garnish with fresh parsley leaves, and sprinkle flaky salt to taste. Enjoy immediately.
Notes
- Your summers will never be the same with Gaby Dalkin’s Grilled Halibut with Calabrian Chile Gremolata recipe at the table.
- To ensure even cooking, let the fish come to room temperature before grilling.
- If you prefer milder heat, reduce the amount of Calabrian chiles in the gremolata.
- Serve with grilled vegetables or a fresh salad for a complete meal.
Nutrition
- Serving Size: 1 filet (6 ounces)
- 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
