Cooking fish is easy, but there’s a trick to it, you have to keep an eye on those fillets like a hawk to prevent them from overcooking. Of course, practice makes perfect, and Chef Bobby Flay has more than enough experience in cooking fish right.
Today we’re getting our inspiration on one of Bobby Flay’s many fish recipes and making grilled halibut. The grilling is the easy part. Just make sure you have a meat thermometer in hand to cook the fish to perfection.
The trickiest part is also the most fun; we’re making a French-style butter-lemon-dill sauce and topping the fillets with it.
That’s a Bobby Flay’s classic move right there. In just under an hour, you’ll be enjoying a restaurant-quality halibut dinner with the most sophisticated and creamy sauce.
The halibut is a flatfish with a somewhat fatty and flavorful flesh. That means the fish is perfect for grilling.
You can’t say the same thing about other types of fish. And since the grill will do all the work, we’re seasoning the fish ever so slightly.
Of course, there are ways to bring out halibut’s flavor, and that’s where the lemon-butter-dill sauce comes in.
Chef Flay makes something like this, but this is my own take, and it’s pretty good if you ask me.
To make the sauce, you need dry wine, which we’ll reduce with minced shallots before mixing it with butter.
That’s the base of most classic French sauces, and Chef Flay loves a good French sauce.
Then we’re adding some dill and lemon juice. Some people reduce the wine with a few lemon wedges, but cooked lemon and fresh lemon taste different, and for fish, the fresher the flavors, the better. Let’s try this recipe!
For the sauce, in a small saucepan, boil the white wine with the shallot over high heat until reduced to 3/4 of the original volume.
Remove from the heat and add the butter in cubs slowly while stirring. Stir until combined and incorporate the dill and lemon juice. Set aside in a warm place near the stovetop.
Light up the grill and grease it with cooking oil.
Rub the halibut fillets with olive oil, salt and pepper. Grill flipping once until a meat thermometer reads 145° F when introduced to the thickest part.
Serve the halibut and top with the butter-lemon-dill sauce. Garnish with extra dill.