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Easy Grilled Halibut Provencal

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
Cook Time 8 minutes
Total Time 33 minutes
Course Main Dish
Cuisine French
Servings 2 people

Ingredients
  

  • 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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