Grilled Halibut with Roasted Baby Potatoes & Fresh Tomato Salsa

Serves: 2 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes

Ingredients

For the Grilled Halibut

• 2 halibut fillets (6–8 oz / 170–225 g each)

• 2 tbsp extra virgin olive oil

• 2 garlic cloves, minced

• 1 tsp lemon zest

• 1 tbsp fresh lemon juice

• 1 tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp dried thyme

• Salt and freshly ground black pepper, to taste

For the Roasted Baby Potatoes

• 12 oz (350 g) baby Yukon Gold potatoes, halved

• 2 tbsp olive oil

• 1 tsp garlic powder

• ½ tsp dried rosemary

• ½ tsp paprika

• Salt and black pepper

• 1 tbsp chopped fresh parsley

For the Fresh Tomato Salsa

• 1 medium Roma tomato, finely diced

• ¼ red bell pepper, finely diced

• ¼ yellow bell pepper, finely diced

• 1 tbsp finely minced red onion

• 1 tbsp chopped fresh parsley

• 1 tsp chopped fresh basil

• 1 tsp lemon juice

• 1 tsp olive oil

• Salt and black pepper to taste

For the Lemon Butter Sauce

• 2 tbsp unsalted butter

• 1 tbsp olive oil

• 1 garlic clove, minced

• 2 tbsp fresh lemon juice

• 1 tsp Dijon mustard

• 1 tsp honey

• 1 tbsp chopped parsley

• Pinch of chili flakes (optional)

For Garnish

• Microgreens

• Edible flowers (optional)

• Fresh parsley

• Lemon wedges

Instructions

Step 1 – Roast the Baby Potatoes

1. Preheat the oven to 425°F (220°C).

2. Toss the halved potatoes with olive oil, garlic powder, rosemary, paprika, salt, and pepper.

3. Arrange them cut-side down on a baking tray.

4. Roast for 25–30 minutes, turning halfway through, until golden brown and tender.

5. Sprinkle with fresh parsley before serving.

Step 2 – Prepare the Tomato Salsa

1. In a small bowl, combine:

   • Diced tomato

   • Red bell pepper

   • Yellow bell pepper

   • Red onion

   • Parsley

   • Basil

   • Lemon juice

   • Olive oil

   • Salt and pepper

2. Toss gently and refrigerate until ready to serve.

Step 3 – Marinate the Halibut

1. Pat the halibut fillets dry with paper towels.

2. Mix together:

   • Olive oil

   • Garlic

   • Lemon zest

   • Lemon juice

   • Smoked paprika

   • Garlic powder

   • Thyme

   • Salt and pepper

3. Brush the mixture over both sides of the fish.

4. Let marinate for 10–15 minutes.

Step 4 – Grill the Halibut

1. Heat a grill pan or cast-iron skillet over medium-high heat.

2. Lightly oil the cooking surface.

3. Grill the halibut for 4–5 minutes per side, depending on thickness.

4. Cook until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

5. Transfer to a warm plate.

Step 5 – Prepare the Lemon Butter Sauce

1. Melt the butter with olive oil in a small saucepan over medium heat.

2. Add the minced garlic and cook for 30 seconds until fragrant.

3. Stir in the lemon juice, Dijon mustard, and honey.

4. Simmer for 1–2 minutes.

5. Finish with chopped parsley and optional chili flakes.

Step 6 – Assemble the Dish

1. Spoon a little lemon butter sauce onto each serving plate.

2. Place the grilled halibut in the center.

3. Top the fish with a generous spoonful of fresh tomato salsa.

4. Arrange the roasted baby potatoes around the fish.

5. Garnish with microgreens, edible flowers, and fresh parsley.

6. Serve with lemon wedges.

Chef's Tips

• Halibut is a lean fish, so avoid overcooking to keep it moist and flaky.

• Bring the fish to room temperature for 15 minutes before grilling for even cooking.

• Use colorful bell peppers in the salsa for a vibrant presentation.

• Let the potatoes caramelize undisturbed for the first half of roasting to develop a crisp exterior.

• Finish the dish with flaky sea salt just before serving for enhanced flavor.

Estimated Nutrition (Per Serving)

• Calories: ~540 kcal

• Protein: 39 g

• Fat: 24 g

• Carbohydrates: 34 g

• Fiber: 4 g

• Sugar: 5 g

• Sodium: 480 mg

Serving Suggestion

This Grilled Halibut with Roasted Baby Potatoes & Fresh Tomato Salsa is an elegant, restaurant-quality entrée that pairs tender, perfectly grilled halibut with crispy herb-roasted potatoes and a bright, colorful tomato salsa. Finished with a silky lemon butter sauce and fresh herbs, it offers a wonderful balance of richness and freshness. Pair with Sauvignon Blanc, Chardonnay, sparkling water with lemon, or a crisp cucumber-mint mocktail for a sophisticated and satisfying meal.