Grilled Halibut With Brown Butter-Citrus-Au Poivre Vinaigrette
Serves: 5
Gideon Batz
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Canola Oil1 small
Shallot (thinly sliced)Directions:
1
Heat a charcoal or gas grill to high
2
Brush the halibut fillets on both sides with the canola oil and sprinkle with salt and pepper
3
Grill, covered, until golden brown on the bottom, about 2 minutes
4
Flip and cook, covered, until the fish is firm and just cooked through, another 2 minutes
5
Transfer to a platter
6
While the fish cooks, combine 2 tablespoons of the butter and the shallot in a medium skillet over medium heat
7
Cook, stirring, until the shallot softens, about 3 minutes
8
Add the remaining butter and cook, swirling the pan, until the butter is nut brown
9
Add the orange and lemon juice and zest, as well as the thyme, 1/4 teaspoon black pepper and salt to taste
10
Drizzle the brown butter over the fish
11
Sprinkle orange and lemon zest and thyme sprigs over the top
12
Serve immediately