Free Issue! Try Saltscapes Magazine before you buy. Download Now

Grilled, Brined Halibut with Fresh Herb Butter

Ingredients

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

Directions

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

Rate this Recipe

You are commenting as guest.

Comments from Other Readers

You are commenting as guest.