Broiled Halibut with Gremolata Recipe

If you are craving a dish that feels both luxurious and refreshingly vibrant, the Broiled Halibut with Gremolata Recipe is an absolute game changer. This recipe brings together perfectly broiled halibut fillets, tender and flaky with a golden hint of butter, paired with a bright, zesty gremolata that adds a punch of fresh garlic, lemon, and parsley. It’s stunningly simple but packed with flavors that dance on your palate. Whether for a weeknight dinner or a special occasion, this Broiled Halibut with Gremolata Recipe will quickly become a cherished favorite thanks to its ease, elegance, and bold taste.

Ingredients You’ll Need

Every ingredient in this Broiled Halibut with Gremolata Recipe plays a vital role in building layers of flavor and texture. From the rich butter that keeps the fish moist to the fresh parsley that brings a vivid burst of color, each component is carefully chosen to complement the others perfectly.

• Halibut fillets (1.5 pounds): Thick, meaty pieces ensure the fish stays tender and flaky after broiling.
• Unsalted butter (3 tablespoons): Melted butter adds richness and helps create a beautifully golden crust.
• Kosher salt (1 teaspoon): Essential for seasoning and bringing out the natural flavors of the fish.
• Ground black pepper (1/2 teaspoon): Adds a subtle heat and depth to the seasoning.
• Olive oil (1 tablespoon): Used in the gremolata for smooth texture and fruity notes.
• Garlic (2 cloves): Freshly grated garlic delivers a powerful aromatic punch to the gremolata.
• Lemon zest (1 tablespoon): Brightens and lifts the entire dish with clean citrus flavor.
• Fresh Italian parsley (3 tablespoons, chopped): Brings vibrant green freshness and mild herbaceous hints.
• Parmesan cheese (3 tablespoons, grated): Adds a savory, nutty complexity to the gremolata.
• Lemon slices (optional): Perfect garnish for an extra pop of color and tangy aroma.

How to Make Broiled Halibut with Gremolata Recipe

Step 1: Prepare the Gremolata

Start by combining the olive oil, freshly grated garlic, lemon zest, chopped parsley, and grated Parmesan cheese in a small bowl. This vibrant gremolata will bring an irresistible fresh and tangy flavor to the halibut once broiled. Set it aside so the flavors have a moment to mingle while you prepare the fish.

Step 2: Preheat Your Broiler

Adjust your oven rack to about eight inches below the broiler element and preheat the broiler. This placement ensures the halibut cooks evenly with a beautifully browned exterior.

Step 3: Prepare the Broiler Pan

Spray the rack of a broiler pan or a wire baking rack set over a baking sheet with non-stick cooking spray. This simple step prevents the delicate halibut fillets from sticking, making cleanup a breeze.

Step 4: Season the Halibut

Pat the halibut dry with a paper towel to help achieve a nice crust. Sprinkle kosher salt and freshly ground black pepper evenly over all surfaces of each fillet. Even seasoning helps enhance the natural flavor of the fish.

Step 5: Add Butter to the Fish

Place the fillets on the broiler rack and generously drizzle melted butter over each piece, or brush it on with a pastry brush. This step seals in moisture and creates a lovely golden finish once broiled.

Step 6: Broil the First Side

Broil the halibut for about three minutes on the first side. Keep an eye on it – you want the fish to become opaque and lightly browned without drying out.

Step 7: Flip and Add Gremolata

Carefully remove the pan from the oven, flip the fillets over, and generously add the remaining melted butter. Now, spoon the gremolata mixture on top of each fillet, spreading it out evenly. This adds moisture and infuses the fish with zesty, fresh flavors as it finishes cooking.

Step 8: Finish Broiling

Return the halibut to the broiler and cook for another three to four minutes, until the thickest part hits an internal temperature of 140°F. Once done, remove the pan, cover the fish loosely with foil or a plate, and let it rest for about five minutes. The internal temperature will rise to 145°F, ensuring safe and perfectly cooked fish.

Step 9: Serve and Garnish

Serve the halibut immediately with optional lemon slices for a beautiful presentation and an extra splash of citrus aroma and flavor. This is the moment where your kitchen fills with inviting, fresh aromas that make everyone eager to dig in.

How to Serve Broiled Halibut with Gremolata Recipe

Garnishes

The Broiled Halibut with Gremolata Recipe shines with simple garnishes such as thin lemon slices or a few sprigs of fresh parsley. These fresh elements highlight the dish’s bright citrus-herb profile, adding vibrancy and an eye-catching touch to your plate.

Side Dishes

This dish pairs beautifully with light, fresh sides that complement its clean flavors. Think garlic roasted asparagus, a crisp mixed green salad, or fluffy quinoa tossed with herbs. These choices don’t overpower the delicate halibut but add satisfying texture and balance.

Creative Ways to Present

For a special dinner, consider serving the Broiled Halibut with Gremolata Recipe on a bed of creamy mashed potatoes or alongside a lemony risotto. Drizzling a little extra gremolata around the plate can amp up the visual appeal and flavor. You might also try serving in elegant shallow bowls garnished with microgreens to really wow your guests.

Make Ahead and Storage

Storing Leftovers

Place any leftover halibut in an airtight container and store it in the refrigerator. The fish tastes best when eaten within two days, ensuring the freshness of flavors and the perfect texture are retained.

Freezing

If you want to freeze portions, wrap the cooked halibut tightly in plastic wrap and then foil, or use freezer-safe containers. For best taste, consume within one month to avoid any loss in the delicate flavor and texture that makes this recipe special.

Reheating

Reheat the halibut gently in a low oven (around 275°F) for about 10 minutes or until warmed through. Avoid the microwave as it can easily dry out the fish. Adding a little extra gremolata or a drizzle of olive oil after reheating will bring back that fresh, zesty kick.

FAQs

Can I use other types of fish for this recipe?

Absolutely! While halibut’s firm texture holds up beautifully to broiling, you can substitute with cod, sea bass, or even swordfish steaks. Just adjust cooking times based on thickness to avoid overcooking.

Is the gremolata necessary?

Yes, it’s the star that elevates this broiled halibut dish. The gremolata’s bright lemon, garlic, and parsley flavors provide perfect contrast to the rich, buttery fish.

Can I prepare the gremolata in advance?

You sure can! Making the gremolata a few hours or even the day before helps the flavors meld even more, but keep it refrigerated and fresh for the best taste.

What if I don’t have a broiler?

No worries! You can bake the halibut at 425°F for about 10-12 minutes, then finish with a quick broil or place under a hot grill if available. Just ensure the fish reaches the appropriate internal temperature.

How do I know when the halibut is perfectly cooked?

The safest and best way is to use a digital food thermometer; the thickest part should reach 145°F after resting. The fish should also be opaque and flake easily with a fork.

Final Thoughts

There is something simply joyous about serving up a perfectly broiled fish that feels elegant yet so approachable. The Broiled Halibut with Gremolata Recipe is that kind of dish — bursting with bright, fresh flavors and satisfying textures that everyone will love. I encourage you to gather these simple ingredients, follow along, and treat yourself to a dinner that’s as delightful to make as it is to eat. You might just find it becoming your new go-to for impressing friends and family.

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