Grilled Halibut with Lemon Butter (Maine Style) | Arteflame

Introduction

There is nothing quite like the smell of salt air mixing with the smoky aroma of a wood-fired grill. This Maine Halibut recipe is my absolute go-to for summer entertaining. Imagine a golden, sizzling crust giving way to snowy-white, buttery flakes that practically melt in your mouth. Drenched in a vibrant lemon garlic butter, this dish feels like a sophisticated seaside restaurant meal, yet it comes together right in your backyard.

Seaside Sophistication Made Simple

I adore this recipe because it transforms a "scary" fish into an effortless weeknight win. Halibut is sturdy—often called the steak of the sea—making it the perfect candidate for the Arteflame grill. The solid steel cooktop creates an incredible sear without the fear of delicate meat falling through the grates. Plus, making the sauce right on the cooktop alongside the fish makes you feel like a pro chef with minimal cleanup.

Kitchen Wisdom

• Dry is Key: Always pat your fillets completely dry with paper towels before seasoning; moisture prevents that coveted golden crust.
• Watch the Heat: Halibut is lean. Pull it off the grill the second it hits 130°F to ensure it stays juicy.
• Let it Release: If the fish sticks to the steel, it isn't ready to flip. Wait another 30 seconds for the crust to release naturally.

Make It Your Own

No halibut? Thick cuts of cod or swordfish work beautifully here. If you are dairy-free, swap the butter for a high-quality plant-based butter or simply increase the olive oil and add capers for a briney punch.

Ingredients

The Fish

• 4 fresh Maine Halibut fillets (about 6-8 oz each, skin-on or off)
• 2 tbsp Extra Virgin Olive Oil (for coating)
• Sea Salt (to taste)
• Freshly Ground Black Pepper (to taste)

The Lemon Garlic Butter

• 4 tbsp Unsalted Butter
• 2 cloves Garlic, minced
• 1 large Lemon (juiced and zested)
• 1 tbsp Fresh Parsley, chopped
• 1 tsp Fresh Dill (optional)

Instructions

Step 1: Prepare the Halibut

1. Remove your halibut fillets from the refrigerator about 20 minutes before cooking. Letting them come to room temperature ensures they cook evenly without seizing up on the hot grill.
2. Pat the fish completely dry with paper towels. Moisture is the enemy of a good sear; dry fish creates that desirable crust.
3. Brush all sides of the fillets generously with olive oil.
4. Season liberally with sea salt and freshly ground black pepper.

Step 2: Fire Up the Grill

1. Build a medium-sized fire in the center of your Arteflame grill.
2. Allow the flat steel cooktop to heat up. You are looking for a surface temperature of around 400°F to 450°F (medium-high heat).
3. lightly oil the cooktop surface where you intend to place the fish to prevent sticking.

Step 3: Sear the Fish

1. Place the halibut fillets onto the hot steel cooktop. If using skin-on fillets, place them skin-side down first.
2. Let the fish cook undisturbed for about 4–5 minutes. Do not try to move it too early; the fish will release naturally from the steel once the crust has formed.
3. Flip the fillets gently using a metal spatula. Cook for another 3–4 minutes on the other side, or until the internal temperature reaches 130°F–135°F and the flesh is opaque and flakes easily with a fork.

Step 4: Create the Lemon Butter Sauce

1. While the fish finishes cooking, move to a slightly cooler section of the cooktop or use a small cast-iron sauce pot placed on the grill surface.
2. Melt the butter until it begins to foam slightly.
3. Add the minced garlic and sauté for 1 minute until fragrant (be careful not to burn it).
4. Stir in the lemon juice, lemon zest, parsley, and dill. Mix well and let it simmer for 30 seconds.

Step 5: Assemble and Serve

1. Remove the halibut from the grill and plate immediately.
2. Spoon the hot lemon garlic butter generously over the seared fillets.
3. Garnish with extra lemon wedges and fresh herbs if desired.

Tips for Success

Grilling halibut requires a balance of heat and timing to ensure the fish remains juicy rather than turning tough. The most crucial tip is to avoid overcooking. Halibut is a lean fish with very little fat, meaning it can go from perfectly moist to dry and chalky in a matter of a minute. Use an instant-read thermometer to pull the fish off the heat just as it hits 130°F; the residual heat will carry it to the perfect doneness. Additionally, ensure your grill surface is clean and well-oiled before placing the fish down. If the fish sticks, it usually means it hasn't finished searing—give it another thirty seconds, and it should release naturally. Finally, always buy the freshest fish possible; look for firm flesh that smells like the ocean, not like fish.

Variations

While the classic lemon butter combo is timeless, halibut is a versatile canvas that welcomes various flavor profiles. You can easily adapt this recipe to suit your mood or the season. If you prefer a bit of heat, add a pinch of red pepper flakes to the butter sauce or dust the fish with Cajun seasoning before grilling. For a Mediterranean twist, add capers and chopped sun-dried tomatoes to the butter sauce for a brinier, punchier finish. If you want something lighter, skip the butter entirely and top the grilled fish with a fresh mango or pineapple salsa. Here are a few quick ideas to switch things up:

• Piccata Style: Add 1 tbsp of capers and a splash of white wine to the butter sauce.
• Herb Crusted: Press a mix of breadcrumbs, thyme, and rosemary onto the top of the fillet before flipping.
• Asian Fusion: Glaze the fish with a soy-ginger reduction instead of lemon butter.
• Spicy Kick: Add paprika and cayenne to the seasoning rub.
• Citrus Burst: Mix orange and lime juice with the lemon for a complex citrus flavor.

Best Pairings

To round out this coastal meal, choose sides that complement the richness of the halibut without overpowering its delicate flavor. Since you already have the grill hot, utilizing the Arteflame to cook your sides is efficient and delicious. Grilled vegetables like asparagus, zucchini, or broccolini char beautifully and add a nice textural crunch. For a starch, smashed baby potatoes roasted directly on the flat top until crispy are an absolute crowd-pleaser. If you prefer something lighter, a crisp arugula salad with a vinaigrette cuts through the butter sauce perfectly.

• Drink Pairing: A crisp, dry white wine like a Sauvignon Blanc or an un-oaked Chardonnay pairs beautifully with the citrus notes.
• Vegetable Side: Charred asparagus with parmesan shavings.
• Starch Side: Grilled fingerling potatoes with rosemary.
• Appetizer: Grilled baguette slices with ricotta and honey.

Conclusion

Mastering this Maine grilled halibut recipe is about respecting the ingredients and enjoying the process of outdoor cooking. The combination of the smoky sear from the Arteflame and the bright, rich lemon garlic butter creates a harmony of flavors that is hard to beat. It is a dish that looks impressive but is deceptively simple to execute, making it perfect for both novice grillers and seasoned pitmasters. By following these steps, you are not just making dinner; you are crafting a memory centered around great food and good company. Gather your friends, pour the wine, and enjoy the unparalleled taste of fresh seafood done right.