- 4 thick-cut fillets of halibut, or other hearty fish, about 1/3 pound each
- 1/3 cup olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 lemons, halved, for serving
Carefully pat filets dry with paper towels. Brush fillets liberally with oil and season with salt and pepper
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place fish on grill and cook until bottom of fillet begins to turn opaque and a spatula can be slid under fish with little resistance, about 5 minutes. Flip fish and cook until it flakes to a fork and is opaque almost all the way through, or registers between 130-135°F on an instant read thermometer inserted in middle of filet, 3 to 5 minutes more. Transfer fish to a platter, let rest for 5 minutes, then serve with lemon halves.