Grilled Halibut with Meyer Lemon-Herb Butter
Delicate and flaky grilled halibut dripping with a homemade creamy, citrusy, herbaceous butter
Servings: 4
Ingredients
Meyer Lemon and Herb Butter
- 1 stick unsalted butter
- 1 tablespoon fresh mixed herbs (thyme, sage, parsley, dill, etc.), chopped
- 1 teaspoon fresh garlic, minced
- 1/4 teaspoon kosher salt to taste
- 2 tabelspoons Meyer lemon juice
Halibut Fillets
- 4 Omaha Steaks Wild Halibut Fillets
- 2 tablespoons butter, melted
- Salt to taste
- Pepper to taste
- 1/4 pound Meyer lemon butter
- 4 lemon wedges
- 4 fresh herb sprigs
Instructions
Meyer Lemon and Herb Butter
- Whip butter until fluffy.
- Slowly add in herbs, garlic, kosher salt, and Meyer lemon juice and combine until well incorporated.
- Chef's Tip: Butter will keep up to 1 month in fridge or 6 months in freezer.
Halibut Fillets
- Clean grill and preheat to medium-high heat.
- Brush fillets with melted butter and sprinkle with salt and pepper.
- Grill about 5-6 minutes per each side or until sides of fish turn opaque.
- Top each fillet with a generous dollop of Meyer lemon and herb butter.
- Garnish each fillet with a lemon wedge and a fresh herb sprig.