No longer an overlooked fish, halibut now
appears on the menus of top restaurants from Maine to California. And they
almost always serve Pacific
(Alaskan) halibut, which is moister, more delicious, and far more abundant
than its scarce Atlantic cousin. Thisgreat recipe should whet your appetite...
Halibut in Red (Raspeberries) and Green (Arugula)
The butter accented with
fresh raspberries and peppery arugula makes a great finish. If you cannot find
arugula (also known as rocket), try basil or parsley in its place.
steaks or fillet pieces (1 1/2‒2 lb. total)
Vegetable oil (for fish
Arugula Raspberry Butter
1/4 cup unsalted butter, softened
3 tablespoons raspberries,
fresh (and lightly crushed) or frozen (thawed and drained)
2 tablespoons chopped arugula
white or black
- To prepare the flavored butter, cream the softened
butter in a medium bowl with a fork, then add the crushed raspberries,
arugula, salt and pepper. Continue mixing with the fork until thoroughly
blended. Spoon the butter onto a sheet of waxed paper or foil and form
into a tight cylinder, twisting the ends snugly. Refrigerate until needed;
the butter can also be frozen.
- Preheat the grill to high, or heat coals until they
glow red, with white ash around the edges. Lightly brush the halibut with
oil and sprinkle with salt and pepper. Rub a lightly oiled towel or cloth
over the grill, add the halibut and cook until lightly browned, 3‒4
minutes. Turn the halibut and continue cooking until opaque through (cut
to test), 3‒4 minutes longer.
- Unwrap the chilled butter and cut across into 1/3 inch
slices. Top each halibut piece with a slice of arugula raspberry butter
and serve. Remaining butter can be frozen and saved for another use.
Nutritional Information: Calories 362 / Total fat 18 g / Saturated fat 7 g /
Cholesterol 97 mg / Sodium 124 mg / Carbohydrates 1 g / Protein 47 g / Omega-3s