Grilled Halibut with Garlic Butter and Roasted Vegetables

Ingredients

• 200g Frozen halibut
• 177g Kale, frozen, cooked, boiled
• 76g Grape tomatoes, raw
• 10g Salted butter
• 5g Garlic, raw

Method

1. 1Preheat your grill or grill pan to medium-high heat (400-450°F). Pat the frozen halibut fillet dry with paper towels and season generously with salt and pepper on both sides.
2. 2While the grill heats, prepare the vegetables. Toss the fresh kale pieces lightly with a cooking spray or minimal oil. Arrange the grape tomatoes on a separate grilling surface.
3. 3Place the halibut fillet skin-side down on the grill grates. Grill for 4-5 minutes without moving it, allowing a light char to develop on the skin side. Flip carefully and grill the other side for another 3-4 minutes until the flesh is opaque and flakes easily with a fork. The internal temperature should reach 145°F.
4. 4While the fish cooks, place the kale on the grill (on foil or a grill basket) and toss occasionally for 3-4 minutes until slightly charred and crispy. The tomatoes can grill directly on the grates for 2-3 minutes until they soften and begin to blister.
5. 5In the last minute of cooking, prepare the garlic butter sauce. Mince or crush the 6g of raw garlic and combine it with the 10g of softened salted butter. You can warm this briefly on a skillet (off the grill) for 30 seconds, just until fragrant—do not burn.
6. 6Remove the halibut from the grill and transfer to your plate. Top with the garlic butter sauce and fresh lemon juice (squeeze from a fresh lemon or use bottled lemon juice, approximately 1-2 tablespoons).
7. 7Arrange the grilled kale and tomatoes on the plate alongside the halibut. Serve immediately while hot.