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Grilled Hailbut with BBQ Butter
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Serves 6
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Ingredients:
BBQ Seasoning:
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
Stir the paprika, sugar and onion powder together in a bowl and set aside.
Grilled Halibut:
1 teaspoon finely chopped fresh oregano leaves
1 scallion, white and light green parts only, finely chopped
6 tablespoons tablespoons butter, at room temperature
2 teaspoons BBQ seasoning
1 teaspoon grated orange zest
1/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon cayenne pepper
6 oz. halibut fillets or steaks, about 1-inch thick
Extra-virgin olive oil, for brushing, for brushing
Freshly cracked black pepper
2 pounds asparagus, trimmed
In a small bowl, using a rubber spatula, combine the oregano, scallions, butter, barbeque seasoning, orange zest, 1/4 teaspoon salt and cayenne pepper. Spoon 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, wrapping it in the plastic, and refrigerate for at least 30 minutes.
Heat a grill to medium-high. Brush the halibut on both sides with olive oil and season with salt and pepper. Grill the halibut until the center of the fish is opaque and firm, about 4 minutes per side.
Brush the asparagus with some more oil and season the stalks with salt and pepper. Grill the spears until they are tender, turning them once, about 6 minutes total.
Transfer the fish and asparagus to serving plates. Spread a generous tablespoon of the barbeque butter over the fish. Serve the remaining butter alongside the fish, if desired.
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Grilled Hailbut with BBQ Butter
Serves 6
Ingredients:
BBQ Seasoning:
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
Grilled Halibut:
1 teaspoon finely chopped fresh oregano leaves
1 scallion, white and light green parts only, finely chopped
6 tablespoons tablespoons butter, at room temperature
2 teaspoons BBQ seasoning
1 teaspoon grated orange zest
1/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon cayenne pepper
6 oz. halibut fillets or steaks, about 1-inch thick
Extra-virgin olive oil, for brushing, for brushing
Freshly cracked black pepper
2 pounds asparagus, trimmed
Directions:
Stir the paprika, sugar and onion powder together in a bowl and set aside.
Grilled Halibut:
In a small bowl, using a rubber spatula, combine the oregano, scallions, butter, barbeque seasoning, orange zest, 1/4 teaspoon salt and cayenne pepper. Spoon 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, wrapping it in the plastic, and refrigerate for at least 30 minutes.
Heat a grill to medium-high. Brush the halibut on both sides with olive oil and season with salt and pepper. Grill the halibut until the center of the fish is opaque and firm, about 4 minutes per side.
Brush the asparagus with some more oil and season the stalks with salt and pepper. Grill the spears until they are tender, turning them once, about 6 minutes total.
Transfer the fish and asparagus to serving plates. Spread a generous tablespoon of the barbeque butter over the fish. Serve the remaining butter alongside the fish, if desired.
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