Skillet-Grilled Halibut with Fresh Herbs & Tomatoes

Paula: When the guy behind the seafood counter tried to steer me away from halibut, explaining that he would avoid that variety for the grill, I smiled politely and purchased two big fillets. Folks are intimidated to grill varieties of white fish like sea bass, cod, or halibut, because they’re delicate and leaner than oiler fish such as tuna, swordfish, and mahi mahi. (The fear being that the former will dry out and/or fall apart when flipped). But there’s an easy remedy preparing white fish over a bed of charcoal: sizzle the fish in a preheated cast iron skillet with a drizzle of olive oil and a few aromatics, and don’t bother flipping it.

Scott: I love this idea because the PK Grill is so well suited to this style of cooking. You can drop the fish into the cast iron and then close the lid, and maybe even close the damper over the skillet for a bit of extra smoke, and let the magic happen.

Paula: Exactly, and even for a short cook time, the fish benefits from the heat and distinct aromas of cooking over fire. Add a handful of vegetables to the skillet, like cherry tomatoes, asparagus, or sugar snap peas, and you have a one-skillet meal (just add rice or crusty bread and a bottle of cold wine) that’s perfect for a summer evening.

Scott: Don’t forget to throw the bread in the skillet or directly on the cooking grate, with a little olive oil and a sprinkle of The Usual for a toasty accoutrement. That last part was French.

Paula: You’re speaking my language, à bientôt!