- Prep time
- 20 minutes
- Cook time
- 15 minutes
- 4 servings
The subtle fruitiness of extra virgin olive oil and the bite of fresh cracked pepper make this halibut dish both simple and sublime.
- 4 boneless halibut fillets, 8 ounces each
- 4 tablespoons plus 4 teaspoons extra virgin olive oil
- 2 tablespoons sea salt
- 2 tablespoons fresh cracked pepper
- Lemon or lime wedge for garnish
Preheat grill to medium-high heat.
Lightly brush fillets with 1 teaspoon of olive oil each, then season with sea salt.
Place fillets presentation side down on the grill, oriented to the 10 o’clock position. Grill for approximately 2-3 minutes, then turn fillets to the 2 o’clock position and grill for another 2-3 minutes. Flip fillets over, then repeat grilling at the 10 and 2 o’clock positions for 2-3 minutes per direction.
Remove fillets from grill when the internal temperature reaches 145°F, then slather each fillet with 1 tablespoon extra virgin olive oil and season with fresh cracked pepper. Serve immediately with a lemon or lime wedge garnish.