Grilled Halibut with Calabrian Chile Gremolata
Ingredients
For the fish
- 1/4 cup extra-virgin olive oil
- 2 lemons, zested
- 4 (6-ounce) white fish filets (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
- Black pepper, to taste
To finish
- Parsley leaves
- Flaky salt, to taste
Instructions
- 1
Method - Preheat a charcoal or gas grill (or a stovetop grill pan) to 375 to 400°F.
- 2
Prep the fish - In a shallow dish, whisk together the olive oil and lemon zest. Pat the fish filets dry and season on all sides lightly with kosher salt, to taste. Place in the oil and turn to coat the fish in the oil, then top with freshly cracked black pepper, to taste. Set aside while you make the gremolata.
- 3
Make the gremolata - In the bowl of a food processor, pulse the parsley and garlic until chopped. Add the Calabrian chile, olive oil, red wine vinegar, kosher salt, and a few grinds of black pepper. Process until gremolata is cohesive but not too finely combined (slightly rougher texture than pesto, for example). Transfer to a bowl and set aside.
- 4
Grill the fish - Grease the grill grates or grill pan lightly with oil using tongs and a clean kitchen towel. Place the halibut on the grill (skin side down if you didn't remove the skin) and close the lid. Grill until the fish begins to look opaque and grill marks appear on the bottom side, about 5 minutes. Flip the fish using tongs or a fish spatula, close the lid again, and continue to grill until the internal temperature reaches 145°F and the fish is flaky and opaque throughout, about 3 to 5 minutes.
- 5
Garnish and serve - Transfer to a serving platter and top with gremolata, a few parsley leaves, and flaky salt.
