Recipes

Grilled Halibut with Garlic Lemon Sauce

by StudioLink's Diet.
July 18, 2025
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Made by Ryan Carter

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Smoky, citrusy, and packed with bold flavor, this Grilled Halibut with Garlic Lemon Sauce by Ryan Carter brings restaurant-level seafood right to your backyard. Topped with zesty sauce and charred asparagus, it’s the perfect summer dinner.

Ingredients:

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Halibut
  •   2 lbs halibut (skin-on)
  •   1 tbsp minced dried onion
  •   3/4 tsp garlic powder
  •   2 tsp kosher salt
  •   1 tsp coarse black pepper
  •   1/2 tsp crushed red pepper flakes
  •   2 tbsp neutral oil
  •   2 tbsp fresh parsley (chopped, for garnish)
 
Garlic Lemon Sauce
  •   3 cloves garlic (minced)
  •   1 lemon (juiced)
  •   1 lemon (zested)
  •   1/4 tsp smoked paprika
  •   2 tbsp olive oil
  •   2 tbsp unsalted butter
 
Sides
  •   4 lemon (cut into halves or wedges for serving)
  •   1 lb fresh asparagus (trimmed)
  •   2 tbsp olive oil
  •   1 tsp kosher salt (to taste)

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Directions

  1. Submerge a cedar plank in water for at least 1 hour, preferably 12–24 hours, to prevent burning.
  2. Pat dry the halibut fillets with paper towels. Coat with neutral oil and season with minced dried onion, garlic powder, kosher salt, coarse black pepper, and crushed red pepper flakes.
  3. Preheat grill to medium-high. Place soaked plank on the grates for 2 minutes to preheat.
  4. Place the seasoned halibut skin-side down on the plank. Close the lid and grill for 10–12 minutes, or until it reaches 130°F and flakes easily.
  5. Coat asparagus with olive oil, kosher salt, and black pepper. Grill with lemon halves for 2–3 minutes until charred.
  6. In a small pan, melt butter and heat olive oil over medium-low. Add minced garlic and cook for 30–45 seconds until fragrant. Remove from heat and stir in lemon zest, lemon juice, and smoked paprika.
  7. Arrange grilled asparagus and lemon wedges around the fish. Pour the garlic lemon sauce over top and garnish with fresh chopped parsley.


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