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Food The Bite:

Cedar-Grilled Halibut Recipe With Preserved Lemon and Fennel Relish

Cedar-Grilled Halibut Recipe With Preserved Lemon and Fennel Relish
Holy Grilled Halibut Recipe!

I love grilling on a cedar plank—the wood provides a stable surface on which to gently steam any hearty fish, keeping it tender and moist while infusing it with a fantastic, woodsy flavor. Here, I pair halibut with a preserved lemon and fennel relish that I came up with while riffing and playing in a friend’s kitchen—my favorite way to cook. My son, for one, is obsessed with the combination. Either way, be sure to soak your cedar plank in water for at least an hour before placing it on the grill so that it doesn’t dry out and burn during cooking.

I love how simple and delicious this grilled halibut recipe is. A perfect weeknight dinner that is super easy to whip up in a pinch and I guarantee the whole family will enjoy this one. For more delicious meal ideas like this, head over to our recipes archive — we recommend the stewed lentils, beef bourguignon, and Tuscan kale salad.

I also have several other simple fish recipes you might like:
Citrusy White Fish in Parchment With Confit Potatoes
Slow Roasted Cod With Citrus and Fennel
Swordfish With Raisins and Roasted Lemon-Olive Chutney

If you try any of these at home, please be sure to tag me @eyeswoon on Instagram—I can’t wait to see all of your creations. Happy cooking!

Cedar-Grilled Halibut With Preserved Lemon and Fennel Relish

Athena Calderone, Cook Beautiful




1⁄4 cup fresh lemon juice (about 2 large lemons)

3 tablespoons extra-virgin olive oil

2 tablespoons champagne vinegar

2 teaspoons honey

1 tablespoon finely chopped fresh dill, plus more for garnish

3 teaspoons finely chopped jalapeño

1 preserved lemon (store-bought), rind only, finely chopped

2⁄3 cup finely chopped fennel Salt and freshly cracked pepper


1 cedar plank

4 halibut fillets, skin removed

Extra-virgin olive oil

Salt and freshly cracked pepper

2 pints Sun Gold cherry tomatoes

2 teaspoons champagne vinegar

1⁄2 lemon


Make the relish: In a medium bowl, whisk together the lemon juice, oil, vinegar, and honey. Stir in the dill, jalapeño, and preserved lemon. Add the fennel and toss until it’s evenly coated. Sea- son with salt and pepper and set aside. The chutney can be made an hour or two in advance but is best when it’s fresh and bright.

Make the halibut and tomatoes: Preheat the grill over medium-high heat to about 400°F (205 ̊C). Drizzle the fish with oil and season with salt and pepper. Lay the cedar plank on the grill and place the fish on the plank. Close the lid of the grill and cook for 8 minutes. Meanwhile, place the tomatoes in a cast-iron skillet. Drizzle with oil and season with salt and pepper. Place the skillet on the grill next to the cedar plank and close the lid. Continue to cook until the fish is just opaque throughout and the tomatoes have begun to burst, 6 to 7 minutes. Drizzle the tomatoes with the vinegar and cook 1 minute more.

Transfer the fish to a serving platter and scatter it with the tomatoes. Spoon some of the relish around the fish, garnish with chopped dill, and finish with a squeeze of lemon. Serve with extra relish on the side.

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