Halibut with Green Onions and Peppercorns
Warm peppercorn and green onion oil gives grilled wild Pacific halibut a fragrant, savory finish. Crusty bread alongside is perfect for catching every last bit of the flavorful oil.
Featured Seafood
Wild Pacific Halibut
$22.00
2
15 minutes
15 minutes
Wild Pacific halibut is grilled until it flakes, then topped with a warm olive oil sauce of green onions and popped peppercorns for a simple weeknight dinner.
Directions
Preheat the grill to medium-high heat.
Lightly brush or spray the halibut with olive oil. Season both sides with salt and freshly ground black pepper.
Grill the halibut for 10 to 15 minutes, until cooked through and the fish starts to flake.
While the fish grills, in a small saucepan, simmer the remaining olive oil, green onions, and salt.
Add the peppercorns to the olive oil and green onion mixture and heat on medium until they pop. This is the most important step!
When the halibut is off the grill and the peppercorns have popped, spoon the olive oil, green onion, and peppercorn mixture on top. Serve with crusty bread to dip in the remaining sauce.
women-owned, family-run
Meet Premier Catch
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
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