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Grilled Halibut with Calabrian Chile Gremolata
Grilled Halibut with Calabrian Chile Gremolata
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Transform summer with Chef Gaby Dalkin's Grilled Halibut with zesty Calabrian Chile Gremolata.
Ingredients:
  • For the fish
  • 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
  • For the 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
  • To finish
  • Parsley leaves
  • Flaky salt, to taste
Instructions:
  • Heat up your grill or grill pan to 375-400°F.
  • Prepare the fish: Combine olive oil and lemon zest in a shallow dish. Dry the fish filets, season with kosher salt, and coat both sides with the oil mixture. Sprinkle fresh cracked black pepper on top. Let it marinate while you prepare the gremolata.
  • Prepare the gremolata by pulsing parsley and garlic in a food processor. Add Calabrian chile, olive oil, red wine vinegar, kosher salt, and black pepper. Process until gremolata is cohesive but slightly rough in texture. Transfer to a bowl and set aside.
  • Prepare the grill: Lightly grease the grill grates or grill pan using oil and a clean kitchen towel. Place the halibut on the grill, skin side down if skin is on. Grill with the lid closed until the fish is opaque with grill marks, around 5 minutes. Flip the fish using tongs or a spatula, close the lid, and continue grilling until the internal temperature is 145°F and the fish is flaky and opaque throughout, about 3 to 5 minutes more.
  • To serve, place on a platter and sprinkle with gremolata, fresh parsley leaves, and a touch of flaky salt. Enjoy! How many stars would you give this dish?

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