Easy Grilled Halibut and a Provencal Wine Pairing

The thing is, we weren’t planning on grilled halibut for dinner. But sometimes, that is how things go when you get to the grocery store, and they don’t have what you had planned.

In most cases, that isn’t too complicated a switch, but for this meal, we had planned a cooking and wine pairing with Susan and Towny in New Hampshire via Zoom. I quickly called Susan from the seafood counter to let her know our planned protein was unavailable and to make sure Towny hadn’t left for their fishmonger. We were having a virtual dinner party, and the goal was also to find a good food match for a rosé from Château Sainte Roseline.

The menu was simple but perfect: herb and lavender marinated halibut fillets grilled over hot coals, accompanied by new potatoes bathed in butter and sprinkled with parsley and fresh asparagus. Keep reading here for the results of the wine pairing.

Grilled Halibut Provencal

David Scott Allen | Cocoa & Lavender

If you want something new to grill, try this halibut recipe! The dish can be paired with a glass of rosé from Provence.

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Prep Time 25 minutes mins

Cook Time 8 minutes mins

Total Time 33 minutes mins

Course Main Dish

Cuisine French

Servings 2 people

Ingredients

  

1x2x3x

• 2 tbsp extra virgin olive oil plus extra for serving
• 1 1/2 tsp fresh basil finely chopped
• 1 1/2 tsp fresh thyme finely chopped
• 1 tsp Dried Culinary Lavender Buds
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• healthy pinch Hot Pepper Flakes I used Piment d’Espelette
• 2 Halibut Fillets with skin, about 6 ounces each
• Lemon Wedges

Instructions

 

• In a small bowl, whisk together into a paste all the ingredients except fish and lemon. Spread the paste evenly on the non-skin side of the fish fillets. Let marinate for 20-30 minutes to allow the flavours to settle in.
• Grill, skin side down, on a well-seasoned rack over direct high heat until the flesh is opaque throughout and starting to flake, 7-8 minutes, without turning. Serve hot with a drizzle of olive oil and garnish with lemon wedges.
• Note: My grill temperature was 500°F (260°C) to start and I reduced the temperature to 400°F (200°C) as soon as I set the fish on the grill.

Keyword Fish, Halibut, Seafood Recipes

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David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!