Concerned about odors and splatters? This simple dinner, infused with a silky scallion oil, is ready to allay any worries.

Combine those two things and you can make an incredibly rich and decadent Grilled Halibut recipe with just a few easy steps.

Allow a 200g/7oz fillet or steak per person. If you can’t find halibut, turbot is a suitable substitute. Small halibut, called chicken halibut, weigh up to 2kg/4½lb and can be bought whole.

This Lemon Butter Halibut is perfectly tender, with luxurious flavor from a butter baste infused with lemon and garlic. Plus, ...

It is not a very talked about fish is it? Our fishmonger always has some, but when I ask what I should do with it, he just says 'grill it'. Please tell me of any other good halibut recipes.

Prepare the halibut: Toast the coriander and fennel seeds ... Drizzle with yogurt sauce or serve the sauce in a small bowl alongside. Recipe courtesy of The Newlywed Cookbook: Fresh Ideas and ...

Spoon about one-eighth of the chutney on the bottom half, and spread it out to a rectangle about the size of a halibut fillet. Set one fillet on top of the chutney, and cover with another eighth ...

Preheat oven to 400 degrees. Season halibut fillets on both sides with salt and pepper. In an ovenproof skillet, heat olive oil over medium heat. Lay in fillets and scatter grapes all around.

Top the halibut with the julienned vegetables ... Cut the summer rolls in half on the bias, and serve with the sauce for dipping. Recipe from Time to Grill by Jamie Purviance/Sunset, 2011.

Season halibut with salt and pepper and drizzle flesh with oil. Grill fish over direct heat, turning occasionally, until center registers 140 degrees on an instant-read thermometer, 10-14 minutes.

Any firm, flaky white fish, such as halibut, cod, sea bass or grouper, can be used in this recipe. Lynda Balslev is a Marin cookbook author, food and travel writer and recipe developer.