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There’s a dinner move I’ve perfected lately: put on something delicious on the grillpour yourself a glass of rosé, and do absolutely nothing for the next 10 minutes while dinner happens on its own. Cedar Planked Halibut is that dinner.
We’ve definitely entered the grilling era lately, partly because the weather has been beautiful and we’ve spent every possible evening outside, and partly because I’ve been obsessed with planning our outdoor kitchen at the beach house. We’re building something that seems to be changing the way we cook and entertain as a family, and all this planning is making me think about what kind of food I want to make there. Dishes that feel seasonal and special, but don’t require me to be tied to the stove. Meals that look (and taste!) impressive, but are mostly just good ingredients doing their job. Concrete example: this grilled halibut, simply cooked on a cedar plank.
What Makes Cedar Plank Grilled Halibut So Good
Here’s the problem with cooking on cedar planks: it sounds more technical than it is. Dip a board, heat up your grill and let the fish cook on the wood while the lid remains closed. What you get is a subtle smokiness that permeates the fish from underneath – not overpowering, but present – as well as fish that remains incredibly tender because the plank acts as a buffer between the direct heat and your halibut. No turning, no risk of the fish falling through the grills. This is a technique that does the heavy lifting for you.
The Salsa Verde that brings it all together
This salsa verde is one of those things that I started making in large batches and throwing everything in. When friends taste it, their eyes widen and they ask themselves: what is this magic? Parsley, cilantro, mint, jalapeño, capers, lemon juice and a good amount of olive oil. Mix it all together, and what comes out is this punchy, herbaceous, slightly briny sauce that enhances everything it touches.
I drizzled it over roasted veggies, tossed it into cereal bowls, and poured it over a fried egg. On this halibut, it’s especially good because the richness of the fish and the smokiness of the cedar need something bright and assertive to balance each other out. This salsa verde does just that.
Why Cara Cara Oranges Work So Well Here
The cara cara oranges are the finishing touch that brings it all together. I’ve been loving cara caras lately (we’re also planning a citrus orchard for the beach house, so orange and lemon recipes were very present in the brain). They’re sweeter and less acidic than a regular navel, with that gorgeous blush pink flesh, and when you fold segments around the fish just before serving, it adds a sweetness you’d otherwise need a separate sauce for. It’s one of those combinations that seems a little unexpected and makes perfect sense as soon as it’s on your fork.
How to Make Grilled Halibut (Tips Before You Start)
The full method is in the recipe card below, but there are a few things you should know before you begin:
- Soak the cedar plank for over an hour in water – longer is good, shorter is not. This is the step that people skip and then wonder why their board caught fire. (Really: plan ahead for this one.)
- Let the fish come to room temperature for 15 to 20 minutes before putting it on the grill. Season it generously. Halibut is mild, which makes it great, but it needs salt to really come alive.
- When assembled on a platter (fish, salsa running down the sides, folded orange segments, torn herbs, flaky salt), it really does look like something you’d order at a nice restaurant. That’s the whole point. A simple green salad on the side and that’s it.
This one is already on my list for one of the first dinners I make in our outdoor kitchen, and I have a feeling it’s going to become a summer regular.
A few notes before doing so
If you can’t find cara cara oranges, blood oranges look great here, and navel oranges work too. You’ll lose a bit of the color drama, but the flavor combination is still very good. Salsa verde will keep in the refrigerator for a few days and will get better as it goes, so make more. And if grilling isn’t an option, you can absolutely roast the halibut in a 400°F oven—the salsa does so much work that the dish holds up either way.
I’d love to hear from you if you try this one!
Cedar Planked Halibut with Salsa Verde
Total duration: 27 minutes
Yield: 4
Print the recipe
Pin RecipeDescription
This is one of those meals that looks impressive but is almost entirely hands-off. Smoky cedar, bright herb salsa, sweet citrus: it tastes like a restaurant dish and is even better.
Ingredients
For the halibut:
- 4 (5-6 ounces) halibut fillets, skinless
- 1 tablespoon olive oil
- Kosher salt and black pepper
For the salsa verde:
- 1 cup wrapped parsley leaves
- 1/2 cup coriander leaves
- 1/4 cup fresh mint leaves
- 1 small jalapeño, seeded or not, roughly chopped
- 1 small clove of garlic
- 2 tablespoons capers
- Juice of 1 lemon
- 1 cup extra virgin olive oil
- Kosher salt and black pepper
To serve:
- 2 cara cara oranges, segmented into segments
- Puff salt
- Additional herbs (mint, cilantro or parsley), torn
You will also need:
- 1 cedar plank, soaked in water for at least 1 hour
Instructions
- Soak your cedar board in water for at least 1 hour. Preheat your grill to medium heat.
- In a food processor or blender, combine parsley, cilantro, mint, jalapeño, garlic, capers and lemon juice. Pulse until the mixture is finely chopped, then drizzle in the olive oil until it is loose and spoonable. Season with salt and pepper and adjust to taste. You want it bright, grassy and a little punchy.
- Dry the halibut and let it sit at room temperature for 15 to 20 minutes. Drizzle lightly with olive oil and season generously with salt and pepper.
- Place the soaked plank directly on the grill grates and close the lid for 2 minutes, until it begins to smoke. Arrange the halibut on the board, close the lid and cook for 10 to 12 minutes, depending on thickness, until the fish is opaque and flakes easily. No flipping necessary.
- Transfer the halibut to a serving dish. Generously pour the salsa verde on top, place the cara cara orange segments around the fish and finish with torn herbs and a pinch of flaky salt. Serve immediately.
- Preparation time: 15
- Cooking time: 12
Keywords : grilled halibut
The position The Herb-Grilled Fish That Makes Summer Cooking Effortless appeared first on Camille Styles.
