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Grilled Halibut with Meyer Lemon Herb Butter
This zesty recipe, with the flavors of fresh herbs, garlic, and lemon juice, is perfect for serving over Lent. Use Omaha Steaks Halibut Portions topped with lemon herb butter for a fish supper that's both healthy and flavorful.
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Ingredients
- 4 ea. Omaha Steaks Halibut portions
- 2 Tbsp. melted butter
- Salt and pepper, to taste
- 1/4 lb. Meyer Lemon and Herb Butter (recipe below)
- 4 ea. lemon wedges
- 4 ea. fresh herb sprigs
* Makes 1/4 lb.
- 1 stick unsalted butter
- 1 Tbsp. mixed chopped fresh herbs (thyme, sage, parsley, oregano, dill or other)
- 1/2 tsp. minced fresh garlic
- 1/4 tsp. kosher salt
- 2 Tbsp. Meyer Lemon Juice
Preparation
- Clean and preheat grill.
- Brush Halibut with melted butter and sprinkle with salt and pepper.
- Grill for about 5-6 minutes on each side or until sides of fish turn opaque.
- Top each piece of fish with a generous dollop of Meyer Lemon Herb Butter.
- Garnish each piece of fish with a lemon wedge and a fresh herb sprig.
- Whip butter until fluffy then slowly add the rest of the ingredients.
- The butter will keep up to 1 month in fridge or 6 months in the freezer.
| Nutrition Facts | |
| Calories | 360 |
| Total Fat | 26g |
| Saturated Fat | 15g |
| Cholesterol | 145mg |
| Sodium | 360mg |
| Carbohydrates | 1g |
| Fiber | 0g |
| Protein | 32g |
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