I’ve been refining a delightful dinner approach: grill something tasty, pour a glass of rosé, and let it cook while I relax for 10 minutes. Cedar plank halibut is my go-to.

Grilling season is upon us—thanks to beautiful weather and evenings spent outdoors. I’m also excited about planning our outdoor kitchen at the beach house, which is bound to enhance our family cooking and entertaining. I’m focusing on dishes that embody seasonal freshness without keeping me tied to the kitchen. Meals that impress visually and taste great, mostly thanks to quality ingredients. This grilled halibut, simply cooked on cedar, is a perfect example.

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Recycled Glass Petite Goblets, Set of 4

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Sabre Ivory Flatware

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Why Cedar Plank Cooking is Fantastic

Cedar plank cooking may seem complicated, but it’s quite simple. Just soak the plank, heat the grill, and let the fish cook on the wood with the lid closed. This method infuses a gentle smokiness into the fish, while the plank keeps it tender by shielding it from direct heat. No flipping is necessary, eliminating the risk of your fish falling through the grates. It’s an effortless technique that simplifies the process.

The Salsa Verde That Complements the Dish

This salsa verde is a staple I prepare in large batches. Friends often ask about its secret when they taste it—what’s this magic? Made with parsley, cilantro, mint, jalapeño, capers, lemon juice, and a generous drizzle of olive oil, it results in a vibrant, herby, slightly briny sauce that enhances any dish.

I’ve used it on roasted vegetables, grain bowls, and even drizzled over fried eggs. On halibut, it shines by balancing the fish’s richness and cedar’s smokiness with a burst of brightness.

Why Cara Cara Oranges are Perfect Here

Adding cara cara oranges gives the dish its finishing touch. I’ve been enjoying these sweet oranges lately (we’re even planning a citrus grove at the beach house, so citrus recipes are on my mind). They’re sweeter and less acidic than regular navel oranges, with a beautiful blush-pink flesh. Tucking segments around the fish before serving adds a sweetness that enhances the experience. This unexpected combination becomes a perfect balance on your fork.

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Tips for Grilling Halibut

Check the recipe card for full instructions, but here are some key tips:

  • Soak the cedar plank for at least an hour. Skipping this step can lead to disaster when cooking.
  • Allow the fish to reach room temperature for 15-20 minutes before grilling and season it liberally. Halibut’s mildness needs salt to bring out its flavor.
  • Once plated—fish with salsa, orange segments, torn herbs, and flaky salt—it looks like a restaurant-quality dish. Pair it with a simple green salad to complete the meal.

This dish is on my list for our first outdoor kitchen dinner, and I can already tell it’ll be a summer favorite.

Additional Tips

If cara cara oranges are unavailable, blood oranges or navel oranges are great substitutes. While you might miss out on some color, the flavor remains delightful. The salsa verde keeps well in the fridge and improves with time, so make extra. If grilling isn't feasible, you can roast halibut at 400°F instead—the salsa will still shine in this method!

I can’t wait to hear your thoughts if you give this a try!

Description

This meal impresses while being nearly hands-off. Smoky cedar, vibrant herby salsa, sweet citrus—it tastes even better than it looks.

Ingredients

For the halibut:

  • 4 (5-6 ounce) halibut filets, skinless
  • 1 tablespoon olive oil
  • Kosher salt and black pepper

For the salsa verde:

  • 1 cup packed parsley leaves
  • 1/2 cup cilantro leaves
  • 1/4 cup fresh mint leaves
  • 1 small jalapeño, seeded or not, roughly chopped
  • 1 small garlic clove
  • 2 tablespoons capers
  • Juice of 1 lemon
  • 1 cup extra-virgin olive oil
  • Kosher salt and black pepper

For serving:

  • 2 cara cara oranges, segmented
  • Flaky salt
  • Extra herbs (mint, cilantro, or parsley), torn

You'll also need:

  • 1 cedar plank, soaked for at least 1 hour

Instructions

  1. Soak the cedar plank for at least 1 hour. Preheat your grill to medium heat.
  2. In a food processor or blender, combine parsley, cilantro, mint, jalapeño, garlic, capers, and lemon juice. Pulse until finely chopped, then stream in olive oil until it’s loose and spoonable. Season with salt and pepper to taste; it should be bright and herby.
  3. Pat the halibut dry and let it sit at room temperature for 15–20 minutes. Drizzle with olive oil and season generously with salt and pepper.
  4. Place the soaked plank directly on the grill grates, closing the lid for 2 minutes until it begins to smoke. Arrange the halibut on the plank, close the lid, and grill for 10–12 minutes, depending on thickness, until the fish is opaque and flakes easily. No flipping required.
  5. Transfer the halibut to a serving platter. Generously spoon salsa verde over the top, arrange the cara cara orange segments around the fish, and finish with torn herbs and a sprinkle of flaky salt. Serve right away.
  • Prep Time: 15
  • Cook Time: 12

Keywords: grilled halibut