My Store:


Grilled Halibut with Roasted Vegetables


For the Sauce:
3 finely grated cloves of garlic
½ teaspoon of finely grated fresh ginger
½ cup of finely minced green onions
¼ cup of finely minced fresh cilantro
¼ cup of soy sauce
1 teaspoon of fish sauce
2 tablespoons of sunflower or sesame oil

For the Fish and Vegetables:
1 ½ pound fresh halibut fillet, skinned and boned
3 tablespoons of sunflower oil
3 ears of shucked corn
2 seeded and thickly sliced red bell peppers
1 bunch of scallions
1 thickly sliced yellow squash
½ pound of picked green beans
3 tablespoons of sunflower oil
Kosher salt and fresh cracked pepper to taste


1. Sauce: combine all ingredients together in a bowl until combined. Chill before serving.

2. Fish and Vegetables: Preheat the grill to medium-high heat.

3. Coat the fish on all sides with 1 tablespoon of olive oil and salt and pepper. Set aside.

4. Coat the vegetables on all sides with the remaining 2 tablespoons of oil, salt and pepper.

5. Place the fish and vegetables onto the grill. Cook the fish for 4-6 minutes before flipping over. If it is still sticking to the grill, cook it longer until it freely pulls away from the grates. The total cooking time for the fish and vegetables is 12-14 minutes.

6. Remove everything from the grill. Trim the corn and combine with other vegetables.

7. Serve the fish over top of the vegetables and drizzle on the soy-scallion sauce.


Recipe created by Chef Billy Parisi l Click here to print this recipe

My Recipe Box