Grilled Halibut with Sweet Corn Succotash & Basil Butter

Grilled fish fillet on vegetables with a lemon wedge, served on white plates, wine bottle nearby on table.

Make it a Moment

From the Fire to the Table

Fresh halibut kissed by the fire, sweet summer corn, garden herbs, and melting basil butter come together in a dish made for long, leisurely evenings around the table. Paired with our much-loved Fidélis Chardonnay, it’s a celebration of bright seasonal flavors, beautiful wine, and the simple pleasure of sharing both with people you love.

Total Time1 hr 10 minsYields1 Serving

Ingredients

For the Halibut

4 (6-ounce) halibut fillets

2 tbsp tablespoons olive oil

1 tsp kosher salt

½ tsp freshly ground black pepper

1 tsp lemon zest

1 tsp fresh thyme leaves

Lemon wedges, for serving

For the Sweet Corn Succotash

2 tbsp butter

1 tbsp olive oil

3 ears fresh sweet corn, kernels removed (about 3 cups)

1 cup fresh shelled English peas (or frozen peas, thawed)

1 small zucchini, diced

1 shallot, finely diced

1 garlic clove, minced

1 cup cherry tomatoes, halved

2 tbsp chopped fresh chives

2 tbsp chopped fresh basil

Juice of 1/2 lemon

Salt and freshly ground black pepper, to taste

For the Basil Butter

4 tbsp unsalted butter, softened

¼ cup finely chopped fresh basil

1 tsp lemon zest

1 tsp fresh lemon juice

of flaky sea salt

Directions

Prepare the Fire

Build a wood fire and allow it to burn down until you have a bed of glowing coals with a medium-hot cooking zone. Place a well-seasoned cast-iron skillet over the fire for the succotash and set a grill grate over the coals for the halibut.

Make the Basil Butter

In a small bowl, combine the softened butter, basil, lemon zest, lemon juice, and flaky sea salt. Stir until smooth and refrigerate until ready to serve.

Cook the Sweet Corn Succotash

Heat the cast-iron skillet over the fire and add the butter and olive oil.

Add the shallot and cook for 2–3 minutes until softened. Stir in the garlic and cook for another 30 seconds.

Add the corn and zucchini and cook for 5–6 minutes, stirring occasionally, allowing the corn to develop a little char from the hot pan.

Fold in the peas and cherry tomatoes and cook for another 2–3 minutes, just until warmed through. Finish with the basil, chives, lemon juice, and season with salt and pepper. Move the skillet to a cooler part of the fire to keep warm.

Grill the Halibut

Pat the halibut dry and brush both sides with olive oil. Season evenly with the salt, pepper, lemon zest, and thyme.

Clean and oil the grill grate well. Place the halibut directly over medium-hot coals and cook for about 4–5 minutes per side, depending on thickness. Resist moving the fish until it naturally releases from the grate. The halibut is done when it's just opaque and flakes easily with a fork.

Transfer to a platter and immediately top each fillet with a generous spoonful of basil butter so it melts into the fish.

Serve

Spoon the warm sweet corn succotash onto each plate. Top with the open-fire grilled halibut and the melted basil butter.

Finish with a squeeze of fresh lemon and garnish with basil leaves, chive blossoms, or fresh herbs picked from the garden for a simple, wood-fired summer presentation.