Grilled Halibut With Basil Shallot Butter Recipes
GRILLED HALIBUT WITH BROWN BUTTER-CITRUS-AU POIVRE VINAIGRETTE
Steps:
- Heat a charcoal or gas grill to high.
- Brush the halibut fillets on both sides with the canola oil and sprinkle with salt and pepper. Grill, covered, until golden brown on the bottom, about 2 minutes. Flip and cook, covered, until the fish is firm and just cooked through, another 2 minutes. Transfer to a platter.
- While the fish cooks, combine 2 tablespoons of the butter and the shallot in a medium skillet over medium heat. Cook, stirring, until the shallot softens, about 3 minutes. Add the remaining butter and cook, swirling the pan, until the butter is nut brown. Add the orange and lemon juice and zest, as well as the thyme, 1/4 teaspoon black pepper and salt to taste. Drizzle the brown butter over the fish. Sprinkle orange and lemon zest and thyme sprigs over the top. Serve immediately.
HALIBUT WITH SHALLOT BUTTER SAUCE
Halibut with Shallot Butter Sauce is a springtime favorite that profits from a dash of Pernod. The dish is topped off with a traditional European shallot butter sauce, made with wine vinegar, white wine and Pernod®, which adds a much-needed subtle kick to the mild flavor of halibut.
Provided by sbigelow
Categories Halibut
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the stock in a wide shallow pan and bring to a simmer. Slide in the fish, cover and poach for 6-8 minutes until the fish is tender. Remove from the heat and keep the fish warm in the liquid while preparing the sauce.
- Place the shallots in a small pan with the wine vinegar. Boil until only a tablespoon of liquid remains. Remove the pan from the heat. Add the butter one piece at a time, whisking constantly to make a glossy sauce. If the sauce becomes too thick, return to the heat briefly. Add the Pernod®, salt and pepper, and a tablespoon of fish cooking liquid.
- Lift the fish from the stock and transfer to warmed dinner plates. Spoon the sauce over the top and serve.
Nutrition Facts : Calories 508.9, Fat 27.9, SaturatedFat 15.4, Cholesterol 117, Sodium 283.4, Carbohydrate 6, Sugar 1, Protein 39.1
GRILLED HALIBUT WITH BASIL-SHALLOT BUTTER
Steps:
- Finely chop basil and shallot in mini food processor. Add butter, 2 tablespoons at a time, and process until blended, stopping occasionally to scrape down sides. Transfer to small bowl; stir in lemon peel and season basil-shallot butter with salt.
- Prepare grill on medium heat. Rub fish fillets on both sides with olive oil. Grill until fillets are just opaque in center, about 4 minutes per side.
- Transfer to plates. Immediately spread some basil-shallot butter over fish, passing additional basil-shallot butter alongside.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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GRILLED HALIBUT STEAKS WITH BASIL-GARLIC BUTTER - SOBEYS INC.
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5/5 (1)Total Time 25 minsServings 4Calories 383 per serving
- In small bowl, use a spoon to mix the soft butter with the basil, lemon zest, garlic, salt and pepper. Place a foot long sheet of plastic wrap on a work surface, spoon on the butter, roll into in a 1-in. (2.5 cm) thick log. Place in fridge until firm, about 1 hr.
- Pat halibut dry with paper towel, brush with olive oil, and season with salt and pepper. On medium-high grill, cook halibut 3 to 4 min. per side, or until just cooked through.
- Slice butter log into 1/2-in. (1-cm) thick rounds, and top each steak with 2 rounds of butter to serve.
BUTTERY BASIL GRILLED HALIBUT - SEARED AND SMOKED
From searedandsmoked.com
Cuisine SeafoodCategory DinnerServings 4Total Time 30 mins
- Melt 3 Tablespoons of Butter and add 2 Tablespoons of olive oil to create the buttery basting sauce. Then add a small hand full of chopped basil, a pinch of salt, and a pinch of pepper. Stir together and you have a great basting sauce for about any fish. If you do not have basil, I also love using fresh thyme to season fish.
- Season both sides of the fish gently with the Plowboys Yard Bird seasoning, then coat both sides of the fish lightly with olive oil. Let it marinate for 20 minutes before grilling. An alternative to BBQ rub is using freshly cracked pepper and course sea salt. Season both sides before coating with olive oil.
- Place the fish flesh side down over direct heat on the grill. I like to place the fish at a 45 degree angle to the grill grates, because I think it is easier to slide a spatula under. Cook for 2 minutes.
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