Description
This Broiled Halibut with Gremolata recipe features tender, flaky halibut fillets topped with a fresh and zesty gremolata made from garlic, lemon zest, parsley, and Parmesan cheese. The fish is broiled to perfection, resulting in a flavorful, buttery crust and a bright herbaceous finish. Perfect for a quick, elegant weeknight dinner or a special occasion.
Ingredients
Scale
Fish
- 1.5 pounds halibut fillets (1 to 1.5 inches thick, cut into four 6-ounce pieces)
- 3 tablespoons unsalted butter (melted)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Gremolata
- 1 tablespoon olive oil
- 2 cloves garlic (peeled and grated or put through a garlic press)
- 1 tablespoon lemon zest
- 3 tablespoons fresh Italian parsley (chopped)
- 3 tablespoons Parmesan cheese (grated, not shredded)
Optional
- Lemon slices for garnish
Instructions
- Prepare the gremolata: In a small bowl, combine olive oil, grated garlic, lemon zest, chopped parsley, and grated Parmesan cheese. Mix thoroughly and set aside to allow flavors to meld.
- Preheat the broiler: Position the top rack of your oven about eight inches below the broiler element and preheat the broiler to high temperature to ensure quick cooking and browning.
- Prepare the broiler pan: Spray the rack of a broiler pan or a wire baking rack placed over a baking sheet with non-stick cooking spray to prevent fish from sticking during cooking.
- Season the halibut: Pat the halibut fillets dry with paper towels to remove excess moisture. Evenly sprinkle kosher salt and ground black pepper over all surfaces of each fillet.
- Add butter: Place the seasoned fillets on the broiler rack. Generously drizzle melted butter over the top of the fillets or brush it on evenly using a pastry brush to enhance richness.
- Broil first side: Place the pan under the broiler and cook the fillets for approximately three minutes without moving them, allowing a slight crust to form.
- Flip and add gremolata: Carefully remove the pan from the oven, turn the fillets over, drizzle or brush the remaining melted butter on the now top side, then spoon and spread a few spoonfuls of the gremolata evenly over each fillet.
- Broil second side: Return the fillets under the broiler and cook for an additional three to four minutes, or until the internal temperature reaches 140°F in the thickest part, indicating the fish is just about cooked through.
- Rest the fish: Remove the pan from the oven and cover the fillets with a plate or foil. Let the fish rest for about five minutes to allow carryover cooking until the internal temperature reaches 145°F, the USDA recommended minimum for fish safety.
- Serve: Serve the broiled halibut immediately, garnished with optional fresh lemon slices to add a bright citrus touch if desired.
Notes
- Ensure the halibut fillets are uniformly thick for even cooking.
- Do not overcook; halibut becomes dry if left too long under the broiler.
- Using fresh parsley and lemon zest in the gremolata adds vibrant flavor and color.
- Letting the fish rest after broiling allows the juices to redistribute, keeping it moist.
- Serve with simple sides such as steamed vegetables or a light salad to complement the flavors.
