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Grilled, Brined Halibut with Fresh Herb Butter


Fresh Herb Butter
  • ½ cup (125 mL) (1 stick) unsalted butter at room temperature, cut into 8 pieces
  • ½ cup (125 mL) assorted fresh herbs, such as flat leaf parsley, thyme and tarragon, chopped
  • 1 tsp (5 mL) finely minced shallot
  • ½ tsp (5 mL) fine sea salt
Brined Halibut
  • 4 8-oz (250 g) halibut fillets
  • ½ cup (125 mL) kosher salt or ¼ cup (50 mL) table salt
  • 8 cups (2 L) cold water
  • 6 sprigs flat leaf parsley, roughly chopped
  • 1 tsp (5 mL) fresh thyme leaves


Fresh Herb Butter

Place all ingredients in food processor and pulse to combine. Spread along one end of parchment paper and roll into a log. Seal ends and place in refrigerator to harden.

Brined Halibut

Whisk salt into water to dissolve and add herbs.

Place halibut fillets and brine in non-reactive bowl. Cover with plastic wrap and refrigerate for 20 minutes.

Turn on the grill to heat. Preheat oven to 375°F (190°C).

Remove halibut fillets from brine, rinse and pat dry. Place fillets on lightly oiled grill, skin side up; cook 2 to 3 minutes. Rotate 90 degrees and cook another 1 to 2 minutes. Transfer to glass or stainless steel roasting pan, skin side down. Place a pat of herb butter on the top of each fillet and place in oven. Cook until just opaque in the middle.

Grilled, Brined Halibut with Fresh Herb Butter

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