Grilled Halibut with Samphire

Method

1. Preheat a grill or griddle pan to high heat, allowing it to reach temperature for approximately 5 minutes before cooking.
2. Pat the halibut dry, then place it on the hot grill and cook for 10-12 minutes per side until the flesh is opaque and flakes easily, with clean char marks on the surface.
3. While the halibut grills, melt the butter in a small saucepan over medium heat and stir in the lemon juice and capers, allowing the sauce to gently bubble for 3-4 minutes until slightly reduced.
4. Blanch the samphire in boiling water for 2 minutes, then drain immediately to preserve its vibrant colour and tender-crisp texture.
5. Arrange the samphire on warmed plates, lay the grilled halibut alongside, and spoon the warm caper butter sauce generously over the fish before serving.