An incredibly easy fish recipe, Broiled Halibut with Gremolata checks all of the boxes. It's quick, it's low in calories, it's low carb, and best of all, it's delicious!
1.5poundshalibut fillets1 to 1.5 inches thick, cut into four 6-ounce pieces
3tablespoonsunsalted buttermelted
1teaspoonkosher salt
½teaspoonground black pepper
Gremolata Ingredients:
1tablespoonolive oil
2clovesgarlicpeeled and grated or put through a garlic press
1tablespoonlemon zest
3tablespoonsfresh Italian parsleychopped
3tablespoonsParmesan cheesegrated, not shredded
optionallemon slices for garnish
Instructions
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.
Notes
It's important that the garlic for the gremolata is as finely minced as possible. I like to use a zester grater, or you can use a garlic press. If you have neither, you can make a fine paste by sprinkling the minced garlic with a tiny bit of kosher salt and tilting a large knife at a 30-degree angle to the garlic and smash and drag it across the surface of your cutting board. Pile up the garlic again, sprinkle lightly with salt, and press and drag again.When placing your oven rack under your broiler, don't forget to measure the height of your pan and rack and your fish fillets. You don't want your fillets any closer than six inches under the broiler.Save on cleanup by lining your broiler pan or baking sheet with a piece of aluminum foil before cooking the fish. I usually like to use parchment paper instead, but I don't like the idea of the parchment paper being so close to the broiler element.If you like, feel free to substitute lemon pepper for the ground black pepper or add a bit of Old Bay seasoning to your fillets.Be sure to take your halibut out of the fridge about 30 minutes before you plan to cook them to allow them to come to room temperature. Also, if you can, try and purchase fillets that are a uniform thickness so they will all cook in the same amount of time.When purchasing fresh fish, be sure to keep the fish refrigerated and plan to cook it the same or the next day.