GRILLED HALIBUT
This is delicious, and I have made it many times since. We have used many types of fish as well as halibut, which I prefer.
Provided by braniffb13
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Stir butter, lemon juice, onion powder, parsley, dill, sugar, salt, and pepper together in a bowl; spread evenly over the halibut steaks.
- Cook on preheated grill until the fish flakes easily with a fork, 5 to 6 minutes per side.
Nutrition Facts : Calories 498.3 calories, Carbohydrate 1.5 g, Cholesterol 153.9 mg, Fat 37.7 g, Fiber 0.2 g, Protein 36.4 g, SaturatedFat 21.9 g, Sodium 485.8 mg, Sugar 0.7 g
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.
GRILLED HALIBUT WITH CORIANDER-PEPITA BUTTER
Provided by Bon Appétit Test Kitchen
Categories Quick & Easy Low Cal Backyard BBQ Dinner Halibut Grill Grill/Barbecue Seed Coriander Butter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat). Place pumpkin seeds and coriander seeds in resealable plastic bag; seal bag, then coarsely crush seeds with rolling pin. Transfer to small saucepan and mix in butter, 1/4 cup cilantro, lime juice, jalapeño chiles, and honey.
- Place saucepan with butter mixture at edge of grill to melt, then season with salt and pepper. Place red onions and fish fillets on rimmed baking sheet. Drizzle 4 tablespoons coriander butter over; sprinkle with remaining 1/4 cup cilantro and salt and pepper. Grill onions until tender, about 7 minutes per side, and fish until cooked through, about 3 minutes per side. Transfer onions and fish to plates. Spoon remaining coriander butter over.
GRILLED HALIBUT AND ASPARAGUS WITH BARBECUE BUTTER
Gina: This is an idea that Pat and I hatched when we were thinking of other ways to use our Neely's Barbecue Seasoning. We were already sprinkling it over various meats, and I was using it to season catfish. So, one evening when I was having a cocktail (which is when I am most creative), I thought, why not combine the barbecue seasoning with butter?!? I checked with Pat, and he thought it was a great idea, and, voilà, barbecue butter was born. You know, some of our best dishes have come from just messing around, so you might want to do what we do and let yourself go in the kitchen! During warm weather, when we don't have the time (or the desire) to stand over a hot stove, few meals are as enticing as a piece of grilled fish like halibut, tuna, or salmon alongside grilled spears of asparagus slathered with this lively butter. The addictive butter (flavored with fresh herbs, scallions, and orange zest) is also incredibly versatile. Try it tossed with pasta and grilled shrimp, or melted over a seared steak. Boiled creamy new potatoes or steamed rice is a great accompaniment to this simple, satisfying meal. Barbecue butter will keep in the fridge for 4 or 5 days.
Yield serves 6
Number Of Ingredients 11
Steps:
- Using a rubber spatula, combine the oregano, scallion, butter, Neely's Barbecue Seasoning, orange zest, 1/4 teaspoon salt, and cayenne. Transfer the seasoned butter onto a piece of plastic wrap. Using the plastic wrap as a shield for your hands, shape the butter into a log, wrap with the plastic wrap, and chill for at least 30 minutes.
- Heat the grill to medium-high. Brush the fish fillets on both sides with olive oil, and season with salt and freshly ground black pepper; set aside.
- Brush the asparagus with oil and season with salt and black pepper. Grill the spears until they are tender, turning them once, about 6 minutes total.
- Grill the halibut fillets about 4 minutes per side, until the center of the fish is opaque and firm. Transfer the fish and asparagus to plates. Spread a generous tablespoon of the barbecue butter over the fish. Serve, passing additional barbecue butter alongside.
GRILLED HALIBUT WITH LEMON-HERB CRUST
I was looking for recipes to cook halibut seeing as I caught 2 from a deep sea fishing trip off of Vancouver Island. The first one I caught was 46 lb and the second one was 27 lb. I found this recipe from a Hellman's pamphlet. I made a couple of changes to suit our taste. We love doing halibut this way. The topping keeps the fish moist. We had our halibut cut into 1 lb. servings so we bbq it in one piece and then cut it into portions. The recipe says it serves 4 but my husband and I split it ourselves.
Provided by DeeDee
Categories Halibut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine bread crumbs, parmesan, lemon zest, salt and pepper.
- Add melted butter and toss with a fork to form a crumbly mixture.
- In another small bowl, combine mayonnaise, green onion and tomato. (The recipe says to add 1 tablespoons chopped fresh tarragon but I never have it so I omit it).
- Arrange fish, skin side down, on a platter. Spread each fillet with mayonnaise mixture. Press crumbs mixture onto each fillet.
- Preheat barbecue on high for 10 minutes. Reduce to medium-high and barbecue fish skin side down until fish flakes easily with a fork and topping is nicely brown - about 10-12 minutes.
- Drizzle lemon juice over fillets and serve immediately.
Nutrition Facts : Calories 287.3, Fat 10.2, SaturatedFat 3.3, Cholesterol 58.3, Sodium 290.4, Carbohydrate 14, Fiber 1.2, Sugar 2.1, Protein 33.7
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