Halibut is firm, mild and built for the grill. Pair with your favorite grilling sauce — like Acid League Spicy Peach Bourbon Sauce — and serve with a platter of grilled and slightly charred peaches. Like the rest of the wild-caught seafood in our Seafood department, our halibut is always certified or rated for sustainability.
4 peaches, halved and pitted
2 tablespoons extra-virgin olive oil, divided
4 (5-ounce) boneless, skinless halibut fillets
1½ teaspoons kosher salt, divided
¼ teaspoon finely ground black pepper
Acid League Spicy Peach Bourbon Sauce (or your favorite grilling sauce)
2 tablespoons roughly chopped fresh tarragon
Preheat grill for medium-high heat cooking.
Brush peach halves with 1 tablespoon oil and season with ½ teaspoon kosher salt. Using paper towels, gently pat fish dry and brush all over with oil and season with remaining salt and pepper. Grill peaches and halibut, undisturbed, until lightly charred, 3 to 4 minutes.
Flip the peaches, then swiftly slide a large, metal spatula under the fish and carefully turn the fillets over. Brush peaches and halibut with grilling sauce, if desired. Continue cooking until flesh flakes easily with a fork or a quick peek in the center shows opaque flesh, 3 to 4 minutes more. Transfer fish to a serving plate as they’re ready and transfer peaches to a cutting board. Cut peaches in half and add to the serving platter, topping with tarragon before serving.