Grilled Halibut Recipe by Chef Sarah Scott

Grilled Halibut with Blood Orange Crème Fraiche and White Balsamic Cucumber Ribbons

El Gaucho Bellevue’s Executive Chef, Sarah Scott, was recently featured by The Seattle Times for sharing her delicious Grilled Halibut recipe. Check out the article here.

Grilled Halibut Ingredients

  • 2 10oz Halibut Fillets
  • 2 tsp El Gaucho Seasoning (available at, Metropolitan Markets and El Gaucho)
  • 2 TB Butter, softened

Marinated Cucumber Ribbons Ingredients

  • 1 each English cucumber, cut in half (so that you have two 5” cucumber halves) and thinly slice (a mandolin works great!)
  • 1 tsp Sugar, granulated
  • 3/4 tsp Dill, minced
  • 3/4 tsp Garlic, minced
  • 1/3 cup white balsamic vinegar
  • 1/4 cup water
  • 1/8 tsp salt


  1. Mix all ingredients except for the cucumbers.
  2. Pour over the top of the sliced cucumbers and let marinate overnight.

Blood Orange Crème Fraiche

  • 1 cup cream, heavy
  • 1 TB buttermilk
  • .25 t salt, kosher
  • 2 TB blood orange puree


  1. Mix the cream and buttermilk together.
  2. Cover and let sit at room temperature overnight or at least 12 hours.
  3. The next day, add the salt and blood orange puree and whisk to combine.
  4. Cool in the refrigerator.


  1. Heat a grill (preferably charcoal) to medium heat.
  2. Generously season the halibut fillets on both sides.
  3. Use a pastry brush to add butter to the presentation side of the halibut.
  4. Place the halibut presentation side down on the grill.
  5. After 2-4 minutes, gently rotate the halibut at a 90 degree angle and let cook for an additional 2-4 minutes.
  6. Add butter to the other side of the halibut while it is cooking and immediately flip it over.
  7. Cook until it’s translucent throughout and still moist.
  8. Remove from the grill and place each one on ¼ cup of the crème fraiche.
  9. Place the Cucumber Ribbons on top and garnish with micro greens and lemon.

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