Grilled halibut cooked on a cedar plank and finished with garlic lemon sauce. Recipe below. INGREDIENTS Makes 4 servings HALIBUT + 2 lbs halibut (about 4 x 8 oz fillets, skin-on) + 1 TBSP minced dried onion + 3/4 tsp garlic powder + 2 tsp kosher salt + 1 tsp coarse black pepper + 1/2 tsp crushed red pepper flakes + Neutral oil + 2 TBSP fresh parsley, chopped (for garnish) GARLIC LEMON SAUCE + 3 cloves fresh garlic, minced + 1 lemon, juiced (about 2 TBSP) + Zest of 1 lemon + 1/4 tsp smoked paprika + 2 TBSP olive oil + 2 TBSP unsalted butter SIDES + 4 lemons (cut into halves or wedges for serving) + 1 lb fresh asparagus, trimmed + Olive oil + Kosher salt DIRECTIONS + STEP 1: HYDRATE Submerge cedar plank in water for 12-24 hours (or at least 1 hour) to hydrate (this helps prevent burning). + STEP 2: SEASON Pat dry halibut fillets with a paper towel to remove all moisture from it's surface. Lightly coat fish with neutral oil. Season with minced dried onion, garlic powder, kosher salt, coarse black pepper, and crushed red pepper flakes. + STEP 3: GRILL Preheat grill to medium-high. Place soaked plank on grates for 2 minutes to heat. Set halibut skin-side down on plank. Close lid and cook 10–12 minutes, or until halibut reaches 130°F and flakes easily. + STEP 4: GRILL ASPARAGUS & LEMON Lightly coat asparagus with olive oil, kosher salt, and pepper. Grill the asparagus and lemon directly on grates until lightly charred (2-3 minutes). + STEP 5: BUILD GARLIC LEMON SAUCE In a small pan, heat olive oil and butter over medium-low. Once butter melts, add minced garlic and cook 30–45 seconds until fragrant. Remove from heat. Stir in lemon zest, lemon juice, and smoked paprika. + STEP 6: FINISH Arrange grilled asparagus and lemon wedges around the grilled fish on the cedar plank. Pour the garlic lemon sauce over top and garnish with fresh chopped parsley. #GrilledHalibut - @ryanmichaelcarter