Ingredients

The following ingredients have 4 Servings
  • 1.5 pounds halibut fillets (1 to 1.5 inches thick, cut into four 6-ounce pieces)
  • 3 tablespoons unsalted butter (melted)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 2 cloves garlic (peeled and grated or put through a garlic press)
  • 1 tablespoon lemon zest
  • 3 tablespoons fresh Italian parsley (chopped)
  • 3 tablespoons Parmesan cheese (grated, not shredded)
  • optional (lemon slices for garnish)

Instruction

  • To make the gremolata, combine the olive oil, garlic, lemon zest, parsley, and Parmesan cheese in a small bowl. Set aside.
  • Place the top rack of your oven about eight inches below the broiler element and preheat the broiler.
  • Spray the rack of a broiler pan or wire baking rack placed over a baking sheet with non-stick cooking spray.
  • Pat the halibut fillets dry with a paper towel and sprinkle salt and pepper evenly over all surfaces of the fish.
  • Place the fillets on the broiler rack and generously drizzle with melted butter, or brush on with a pastry brush.
  • Broil the fillets three minutes on the first side.
  • Carefully remove the pan from the oven, turn the fillets over, and again generously drizzle or brush on the remaining butter. Top each fillet with a few spoonfuls of the gremolata and spread out evenly.
  • Broil the halibut fillets another three to four minutes or until the internal temperature of the fish reaches 140°F in the thickest part. Then remove the pan from the oven, and cover the fish with a plate or a piece of foil and let it rest for about five minutes or until it reaches 145°F, which is the USDA's recommended minimum internal temperature.
  • Serve immediately and garnish with lemon slices, if desired.