Grilled Halibut With Coriander-Pepita Butter
Serves: 3
Ewell Douglas
1 January 1970
Based on User reviews:
50
Spice
45
Sweetness
52
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Prepare barbecue (medium-high heat)
2
Place pumpkin seeds and coriander seeds in resealable plastic bag; seal bag, then coarsely crush seeds with rolling pin
3
Transfer to small saucepan and mix in butter, 1/4 cup cilantro, lime juice, jalapeño chiles, and honey
4
Place saucepan with butter mixture at edge of grill to melt, then season with salt and pepper
5
Place red onions and fish fillets on rimmed baking sheet
6
Drizzle 4 tablespoons coriander butter over; sprinkle with remaining 1/4 cup cilantro and salt and pepper
7
Grill onions until tender, about 7 minutes per side, and fish until cooked through, about 3 minutes per side
8
Transfer onions and fish to plates
9
Spoon remaining coriander butter over
10
Prepare barbecue (medium-high heat)
11
Place pumpkin seeds and coriander seeds in resealable plastic bag; seal bag, then coarsely crush seeds with rolling pin
12
Transfer to small saucepan and mix in butter, 1/4 cup cilantro, lime juice, jalapeño chiles, and honey
13
Place saucepan with butter mixture at edge of grill to melt, then season with salt and pepper
14
Place red onions and fish fillets on rimmed baking sheet
15
Drizzle 4 tablespoons coriander butter over; sprinkle with remaining 1/4 cup cilantro and salt and pepper
16
Grill onions until tender, about 7 minutes per side, and fish until cooked through, about 3 minutes per side
17
Transfer onions and fish to plates
18
Spoon remaining coriander butter over