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There’s a dinner move I’ve been doing well lately: put something delicious on the grill, pour a glass of rosé, and do absolutely nothing for the next 10 minutes while dinner makes itself. Cedar plank halibut is that dish.
We’ve definitely gotten into our cooking season lately—partly because the weather has been great and we’ve been spending all night outside, and because I’ve been busy organizing our outdoor kitchen at the beach house. We’re building something that feels like it’s going to change the way we cook and entertain as a family, and all that planning makes me think about the kind of food I want to make out there. Dishes that feel seasonal and special, but don’t require me to be chained to the stove. The food looks (and tastes!) impressive but it’s mostly the good ingredients that do their thing. Example: this grilled halibut, just cooked on a cedar plank.
What Makes Cedar Plank-Grilled Halibut So Good
Here’s the thing about cedar plank cooking: it sounds a lot more technical than it is. Grease the board, heat up your grill, and let the fish cook on the wood while the lid remains closed. What you get is subtle smoking that puts the fish under—not intense, but current—and fish that stays impossibly tender because the plank acts as a barrier between the direct heat and your halibut. No flipping, no risk of fish falling into laps. It’s a very uplifting strategy.
The All-Inclusive Salsa Verde
This salsa verde is one of those things that I started making in big batches and put everything in. When friends taste it, their eyes get big, and they’re like—what is this magic? Parsley, cilantro, mint, jalapeno, capers, lemon juice, and a good amount of olive oil. Mix it all together, and what comes out is this wonderful, herby, creamy sauce that elevates anything it touches.
I sprinkle it over roasted vegetables, stir it into cereal bowls, and add it to a fried egg. In this halibut, it’s great because the richness of the fish and the cedar smoke need something light and bracing to balance it out. This salsa verde does just that.
Why Cara Cara Oranges Work So Well Here
The cara cara oranges are the only touch that pulls everything together. I’ve been loving cara caras lately (we’re also planning a citrus grove for the beach house, so orange and lemon recipes have been on the brain). They are sweeter and less acidic than the usual navel, which has this bright red flesh, and if you wrap the fish segments just before serving, it adds a sweetness that would require a separate sauce to achieve. It’s one of those combinations that sounds a little unexpected and then makes perfect sense when it’s on your fork.
How to Make Grilled Halibut (Tips Before You Begin)
The full recipe is on the recipe card below, but there are a few things you should know before you get started:
- Give the cedar plank a solid hour-plus soak in water-long is fine, short is not. This is a step that people skip and wonder why their wood is new. (Seriously: plan ahead for this one.)
- Let the fish come to room temperature for 15-20 minutes before going on the grill. Season generously. Halibut is mild, which is what makes it so good, but it needs salt to really live.
- When it’s assembled on a plate—fish, salsa dripping on the sides, orange segments rolled up, herbs torn, salt sprinkled—it looks like something you’d order at a fine dining restaurant. Which is the whole point. A simple green salad on the side and you’re done.
This is already on my list of one of the first dinners to make in our outdoor kitchen, and I have a feeling it will be a summer staple.
A Few Notes Before Doing
If you can’t find cara cara oranges, blood oranges are amazing here, and navel oranges work too. You’ll lose a little drama of color, but the flavor combination is still really good. Salsa verde keeps in the fridge for several days and gets better the longer it sits, so make more. And if grilling is not an option, you can grill the halibut in the oven at 400 ° Fi-salsa does so much work that the dish holds up any way.
I would love to hear from you guys if you try this one!
Explanation
This is one of those dishes that sounds impressive but is almost entirely handmade. Smoky cedar, bright herby salsa, sweet oranges—it looks like a restaurant dish and tastes even better.
For the halibut:
- 4 (5-6 ounce) halibut fillets, skinless
- 1 tablespoon olive oil
- Kosher salt and black pepper
About the salsa verde:
- 1 cup whole parsley leaves
- 1/2 cup cilantro leaves
- 1/4 cup fresh mint leaves
- 1 1 small jalapeno, seeded or not, roughly chopped
- 1 a small clove of garlic
- 2 tablespoons capers
- The juice of 1 lemon
- 1 cup extra-virgin olive oil
- Kosher salt and black pepper
To be served:
- 2 cara cara oranges, divided into supremes
- Bright salt
- Additional herbs (mint, cilantro, or parsley), crushed
You will also need:
- 1 cedar plank, soaked in water for at least 1 hour
- Soak your cedar plank in water for at least 1 hour. Heat your grill to medium heat.
- In a food processor or blender, combine the parsley, cilantro, mint, jalapeno, garlic, capers, and lemon juice. Beat until finely chopped, then spread in olive oil until loose and spoonable. Season with salt and pepper and adjust to taste. You want it bright, herby, and a little punchy.
- Pat the halibut dry and let it sit at room temperature for 15-20 minutes. Drizzle lightly with olive oil and season liberally with salt and pepper.
- Place the soaked plank directly on the grill grates and close the lid for 2 minutes, until it begins to smoke. Arrange the grilled halibut, close the lid, and cook for 10-12 minutes, depending on the thickness, until the fish is opaque and bursts easily. No flipping is required.
- Transfer the halibut to a serving bowl. Pour the salsa verde on top, rub the cara cara orange segments around the fish, and finish with the torn herbs and a sprinkle of fine salt. Serve immediately.
- Preparation Time: 15
- Cooking Time: 12
Keywords: grilled halibut