Grilled Halibut With Fennel, Asparagus & Spring Onions

“I love farm to table eating, as you guys know. So eating seasonally is so important to me, and something I have definitely been looking forward to after a long winter of eating heavy soups and stews everywhere from Budapest and London to New York and Toronto. 

Since the weather is finally warming up, the first thing I want to do is get outside. Cue my favorite grill (the big green egg – it’s ceramic and awesome), a glass of white burgundy and this easy spring recipe with bright, fresh seasonal flavors to throw on the grill for a late lunch or early dinner al fresco.” – Meghan Markle

Here’s what you’ll need: 

20oz piece of halibut (yields 4 dinner portions)

1 bulb of fennel

2 small spring onions

1/2 lb fiddleheads (you don’t need them but such a great addition!)

2 bunches asparagus

A couple Meyer lemons (my favorite)

Fresh mint (tarragon too if you have it)

Really good olive oil (the quality makes a difference)

Salt (I prefer Maldon Sea Salt)


Individual foil packages – 16 inch foil square per package

Build the base with 6 asparagus spears, peeled and trimmed as necessary. Sliced fennel (one bulb will make 4 portions), sliced spring onion, a small handful of fiddleheads,  Maldon, pepper, and a drizzle of good olive oil. Place the seasoned fish over the vegetables…add 3 sprigs of roughly torn mint and tarragon, 1/2 sliced Meyer lemon (some of it’s juice squeezed over), more olive oil and Maldon.

Wrap the foil so that all of the seams seal at the top of the package.

Grill on medium heat with the lid closed for approximately 8 minutes.

To check: carefully peel open the foil – fish should flake away with a fork and vegetables tender.

Serve casually and give everything an extra squeeze of lemon and olive oil to finish + a couple extra pinches of maldon. Cheers!

*See our interview with Meghan Markle Here

*Photographed by Alli Shepherd