Grilled Halibut with Herb-Roasted Squash: a great Coastal Feast

• 4 Halibut fillets (6oz each)
• 2 Delicata squash, sliced into half-moons
• 3 tbsp Extra virgin olive oil
• 2 tbsp Fresh thyme leaves
• 1 tbsp Fresh rosemary, minced

• 2 Garlic cloves, smashed
• Sea salt & cracked black pepper
• 1 Lemon, zested and halved
• Micro-greens for garnish

1. The Roast. Toss the squash with olive oil, rosemary, and garlic. Roast at 400°F until edges are golden and caramelized.

2. The Prep. Pat the halibut dry. Season generously with sea salt, pepper, and fresh lemon zest.

3. The Sear. Preheat your grill to medium-high. Grill the fillets for 4 minutes per side until the center is pearlescent and flaky.

4. The Plating. Bed the squash on warmed plates. Crown with the halibut. Drizzle with lemon juice and crown with micro-greens.

Stewart's Secret: For the most excellent crust, ensure your grill grate is brushed with oil and screaming hot before the fish touches the metal. The "sear" is where the flavor story begins.