Grilled Halibut with Herb Butter (Washington Style)

Introduction

There is something magical about the moment a pat of cold compound butter hits a hot, just-grilled fillet. It sizzles, melts, and cascades down the sides, mingling with the smoky juices to create an instant, luxurious sauce. This Grilled Washington Halibut is a great way to celebrate seafood season. The fish itself is mild and meaty—truly the "steak of the sea"—boasting a firm texture that develops a stunning golden crust when introduced to the searing heat of the grill.

Why Try This Dish

This recipe stands out because it feels incredibly gourmet but takes less than 20 minutes from prep to plate. The Arteflame grill is the secret weapon here; its solid steel cooktop provides the consistent high heat needed for a restaurant-quality sear without the fear of the fish crumbling through grates. The brightness of the fresh lemon and dill cuts right through the richness of the butter, creating a perfectly balanced bite that is a reliable crowd-pleaser for summer dinner parties.

Tips for Success

• Dry it out: Moisture is the enemy of a good sear. Pat your fillets completely dry with paper towels before seasoning to ensure a golden crust rather than steamed fish.
• Watch the heat: Halibut is lean and can dry out if overcooked. Pull it off the heat as soon as it hits 145°F, the USDA safe minimum for fish.

Ingredient Substitutions

If you don't have fresh dill, tarragon or chives work beautifully in the compound butter. For a dairy-free version, swap the butter for a high-quality olive oil mixed with the herbs and lemon juice, spooned over the fish just before serving.

Ingredients

The Halibut

• 4 fresh Washington Halibut fillets (approximately 6-8 ounces each, skin-on or off)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly cracked black pepper

The Lemon Herb Butter

• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 2 cloves garlic, finely minced
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh dill or chives, finely chopped
• 1 teaspoon lemon zest (about half a lemon)
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon sea salt

Cooking tips: Ideal internal temperature for grilled fish and shellfish · How hot each Arteflame heat zone gets

Instructions

Step 1: Prepare the Herb Butter

1. In a small mixing bowl, combine the softened butter, minced garlic, chopped parsley, dill (or chives), lemon zest, lemon juice, and sea salt.
2. Mash the ingredients together with a fork until they are thoroughly combined and the herbs are evenly distributed.
3. Transfer the butter to a sheet of parchment paper or plastic wrap. Roll it into a log shape and twist the ends to seal. Place it in the refrigerator to firm up while you prep the grill.

Step 2: Fire Up the Arteflame

1. Start a fire in the center of your Arteflame grill. Let the fire burn down until the center cooktop reaches a high searing temperature (around 400°F - 450°F).
2. Using a paper towel dipped in vegetable oil or a high-heat cooking spray, lightly coat the flat steel griddle surface where you plan to cook the fish. This seasons the steel and prevents sticking.

Step 3: Prep the Halibut

1. Remove the halibut fillets from the refrigerator about 15 minutes before cooking to take the chill off. This helps them cook more evenly.
2. Pat the fish completely dry with paper towels. Moisture is the enemy of a good sear.
3. Brush both sides of the fillets with olive oil and season generously with Kosher salt and cracked black pepper.

Step 4: Grill the Fish

1. Place the halibut fillets directly onto the hot steel cooktop. If the skin is on, place the skin side down first.
2. Sear undisturbed for about 3-4 minutes. You will know it is ready to flip when the fish naturally releases from the cooktop and a golden crust has formed.
3. Flip the fillets carefully using a wide spatula. Grill for another 2-3 minutes on the other side.
4. The fish is done when it is opaque throughout and flakes easily with a fork, or when an instant-read thermometer reaches 145°F.

Step 5: Finish and Serve

1. Remove the halibut from the grill and place it on a warm serving platter.
2. Immediately slice rounds of the cold herb butter and place one on top of each hot fillet.
3. Allow the butter to melt over the fish for a minute before serving. Garnish with extra lemon wedges if desired.

Tips

Grilling fish can be intimidating, but a few professional tricks will ensure success every time. First, the most critical step is drying your fish thoroughly before seasoning. If the surface is wet, the fish will steam rather than sear, and it is more likely to stick to the grill. Second, trust the crust. If you try to flip the halibut and it feels stuck to the griddle, it simply isn't ready yet. Give it another 30 to 60 seconds, and it should release naturally once the proteins have caramelized.

Regarding temperature, halibut is a lean fish that can dry out quickly if overcooked. The USDA recommends 145°F, so pull halibut as soon as it reaches that temperature to keep it from drying out. Using an instant-read thermometer is the best way to help ensure a juicy, tender result that melts in your mouth.

Variations

While the classic lemon herb butter is a crowd-pleaser, halibut's mild flavor profile makes it highly adaptable to different cuisines and flavor palettes. You can easily modify the compound butter or the seasoning rub to match the theme of your dinner. Here are a few delicious variations to try:

• Spicy Cajun Style: Swap the herb butter for a Cajun spice rub on the fish, and top with a lime-garlic butter.
• Mediterranean Twist: Add chopped capers, sun-dried tomatoes, and oregano to your butter mixture.
• Asian Fusion: Glaze the fish with a mixture of soy sauce, ginger, and honey during the last minute of grilling instead of using butter.
• Truffle Elegance: Mix a teaspoon of white truffle oil or truffle salt into the butter for an earthy, decadent finish.
• Dairy-Free: Skip the butter and top the grilled fish with a fresh chimichurri sauce made from parsley, garlic, vinegar, and olive oil.

Best pairings

To create a balanced meal, you want sides that complement the richness of the butter without overpowering the delicate flavor of the halibut. Since you are already cooking on the Arteflame, it makes sense to utilize the rest of the grill surface for your vegetables. The high heat of the plancha serves to caramelize vegetables beautifully, adding a sweetness that contrasts well with the savory fish.

• Grilled Asparagus: Toss with olive oil, salt, and lemon zest, then grill alongside the fish for 5-7 minutes.
• Smashed Baby Potatoes: Par-boil small potatoes, smash them flat, and crisp them up on the griddle with rosemary.
• Wine Pairing: A crisp, dry white wine cuts through the butter sauce perfectly. Look for a Washington State Pinot Gris, a Sauvignon Blanc, or an un-oaked Chardonnay.
• Fresh Salad: A light arugula salad with a lemon vinaigrette and shaved parmesan provides a fresh, peppery bite.

Conclusion

Mastering Grilled Washington Halibut on the Arteflame is a rewarding experience that highlights the very best of seasonal seafood. This recipe combines the rustic, smoky appeal of outdoor cooking with the refined elegance of a classic herb butter sauce. It is a dish that celebrates simplicity, allowing the quality of the ingredients to shine through.

Whether you are an experienced pitmaster or new to flat-top grilling, this recipe is forgiving and consistently delicious. The combination of the crispy seared exterior and the buttery, tender interior is sure to impress anyone at your table. So next time fresh halibut is in season, fire up the grill and enjoy a taste of the Pacific Northwest right in your backyard.