Ingredients:

  • 4 (6-ounce/170g) halibut fillets, about 1 inch thick
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15ml) lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon (2.5ml) dried oregano
  • 1/4 teaspoon (1.2ml) salt
  • 1/4 teaspoon (1.2ml) black pepper
  • 4 tablespoons (56g) unsalted butter, cut into pieces
  • 2 tablespoons (30ml) lemon juice
  • 1 tablespoon (15ml) chopped fresh parsley
  • 1 tablespoon (15ml) chopped fresh chives
  • 1/4 teaspoon (1.2ml) salt
  • 1/4 teaspoon (1.2ml) black pepper
  • Pinch of red pepper flakes (optional)

Instructions:

  1. In a small bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Place halibut fillets in a shallow dish or resealable bag and pour marinade over fish, ensuring they are coated evenly. Marinate for at least 15 minutes in the refrigerator.
  2. Preheat grill to medium-high heat (about 375-400°F or 190-200°C). If using a grill basket or mat, lightly oil it.
  3. While the grill heats up, melt the butter in a small saucepan over low heat or in a microwave-safe bowl in 30-second intervals, until melted. Remove from heat and stir in lemon juice, parsley, chives, salt, pepper, and red pepper flakes (if using). Keep warm.
  4. Remove halibut from the marinade and discard the marinade. Place halibut fillets on the preheated grill (or grill basket/mat).
  5. Grill for 4-6 minutes per side, or until the halibut is opaque and flakes easily with a fork or reaches an internal temperature of 145°F (63°C). Avoid overcooking, as halibut dries out quickly.
  6. Transfer grilled halibut to plates and spoon the lemon-herb butter sauce generously over each fillet. Serve immediately.