If you can only find skin-on halibut, carry on: After the fish is cooked, wiggle a spatula between the skin and the fillet, and it will slip right off.
Recipe information
Yield
4 servings
Ingredients
¼
1
4
2
¼
½
Need to make a substitution?
Preparation
Step 1
Prepare a grill for medium heat; oil grates. Finely grate lime zest directly onto halibut and lightly drizzle with oil; season with salt and pepper. Lightly coat zucchini with oil and season with salt. Grill halibut, turning once, until browned on both sides and just opaque in the center, about 5 minutes.
Step 2
Meanwhile, grill zucchini just until lightly charred on all sides but still basically raw, about 5 minutes.
Step 3
Combine pumpkin seeds and ¼ cup oil in a small bowl; squeeze in 2 Tbsp. juice from lime and toss to combine. Season with salt and pepper and mix in ½ cup cilantro.
Step 4
Thinly slice zucchini into ribbons on a mandoline. Divide among plates and set halibut on top. Spoon pumpkin seed mixture over; top with more cilantro.