Grilled Washington Coast Halibut with Herb Butter

Introduction

Fresh Pacific halibut deserves the best — and nothing brings out its delicate, buttery flavor better than searing it on the Arteflame grill with luscious herb butter. This recipe uses the reverse searing method: first, we lock in the juices on the center grate at over 1,000°F, then finish the filet gently on the outer griddle. Simple. Clean. Perfect.

Ingredients

• 4 Pacific halibut fillets (6 oz each, skin removed)
• 2 tbsp unsalted butter (plus more for basting)
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, chopped
• 1 garlic clove, minced
• 1 tsp lemon zest
• 1 lemon, sliced for garnish
• Salt and freshly cracked black pepper to taste
• Vegetable oil (for lighting the grill)
• Paper napkins (for lighting)
• Firewood

Instructions

Step 1: Fire up the Arteflame grill

1. Take three paper napkins and soak them with vegetable oil.
2. Place the oil-soaked napkins in the center of the Arteflame grill.
3. Stack the firewood over the napkins and light the paper.
4. Let the fire burn for about 20 minutes until the grill is ready and the center grate reaches 1,000°F.

Step 2: Make the herb butter

1. In a bowl, mix the unsalted butter with dill, parsley, minced garlic, and lemon zest.
2. Set aside at room temperature so it’s soft and spreadable when ready to use.

Step 3: Prepare the halibut fillets

1. Pat halibut fillets dry with a paper towel.
2. Season both sides with salt and freshly ground black pepper.
3. Lightly spread a small amount of herb butter on each side of the fillets.

Step 4: Sear the halibut

1. Using tongs, place the halibut fillets on the center grill grate.
2. Sear each side for about 30-45 seconds to create a crisp crust and lock in the juices. Be gentle to avoid overcooking.

Step 5: Finish cooking on the flat cooktop

1. Carefully move the seared halibut to the hotter part of the flat griddle cooktop.
2. Baste each fillet with a dollop of herb butter.
3. Cook until the internal temperature reads 15°F below your desired doneness (halibut is typically perfect at 130°F, so remove at 115°F).
4. Let the fillets rest for 5-10 minutes off the grill to finish cooking.

Step 6: Serve

1. Serve immediately with lemon slices on top or on the side.
2. Decorate with fresh herbs for presentation.

Tips

• Always dry your fish before grilling to get the best sear.
• Use butter generously during cooking to enhance richness and moisture.
• Use the temperature zones of the cooktop to your advantage—hotter near the center, gentler near the outer edge.
• Don't walk away—halibut cooks quickly!
• The reverse searing technique is key for perfectly cooked fish.

Variations

1. Cajun-Style Halibut: Add a Cajun spice rub before searing and finish with a cayenne lemon butter.
2. Asian-Inspired Halibut: Use a soy-ginger glaze instead of herb butter and top with sesame seeds and scallions.
3. Garlic-Lemon Crusted Halibut: Add panko crumbs mixed with garlic and lemon zest to the top before the final griddle finish.
4. Maple-Dijon Halibut: Brush the fish with a mix of Dijon mustard and maple syrup during the cook for a sweet-savory balance.
5. Mediterranean Halibut: Top with chopped kalamata olives, cherry tomatoes, feta, and fresh oregano just before finishing.

Best pairings

• Grilled asparagus with lemon zest (on the flat top)
• Try roasting baby potatoes in the outer cooktop zone with rosemary and butter
• Crisp Sauvignon Blanc from Washington State
• Charred corn with smoked paprika butter
• Grilled peach halves for a sweet finish

Conclusion

Grilling Washington Coast halibut on the Arteflame transforms a fresh-caught filet into a showstopping meal that’s crisp on the outside and buttery-tender inside. The reverse sear locks in every drop of flavor while the herb butter brings bright, fresh garden notes. With the highs of direct flame and the steady low heat zones, the Arteflame creates a grilling experience you’ll crave over and over.