Dill-Lemon Grilled Fish with Asparagus and Bacon
Time 60 minDifficulty 🔥🔥🔥By Bácsalmási Katalin
Ingredients
- 1/4 cup avocado oil
- 2 halibut fillets
- 1 teaspoon ground pepper
- 100 g butter
- 4 cloves crushed garlic
- 2 tablespoons fresh dill (finely chopped)
- juice of 1 lemon
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/4 cup seafood or BBQ dry rub
- 1 bunch asparagus
- 4 slices smoked bacon
Method
- Preheat your grill to 205°C and prepare for direct grilling.
- Pat the halibut fillets dry with paper towels and season both sides with 1/4 cup of seafood or BBQ dry rub.
- Brush the asparagus with 1/4 cup of olive oil, then season with 1 teaspoon salt, 1 teaspoon ground black pepper and 2 cloves of finely chopped garlic.
- Insert the half-moon cooking plates into the kamado grill and preheat them for 5-10 minutes.
- Place the asparagus and bacon slices on one half of the cooking plate and roast for 10-15 minutes, turning and flipping every few minutes.
- Pour 1/4 cup of avocado oil onto the other half-moon cooking plate and heat the oil for a few minutes.
- Place the halibut fillet on the cooking plate and cook for 5-6 minutes, then turn.
- Cook the fish for another 5-6 minutes, or until its internal temperature reaches 63°C.
- Then make the sauce: melt the butter, add the lemon juice, 2 cloves of crushed garlic and the dill, then bring the sauce to a boil.
- To serve, place the fish fillets on a bed of asparagus and bacon, then spoon the buttery dill sauce over them.
