email printGrilled Halibut with Parsley Butter & Asparagus

I don’t remember life without our grilling basket from Crate and Barrel.  It cooks our fish perfectly on the grill every time….no sticking!  I’ve tried many a fish recipe and have quickly found that sticking with the “KISS theory” (keep it simple stupid) is always the best bet.  All I did for this halibut is massage it liberally with olive oil and season it with salt, pepper and Emeril’s Essence (I buy my Essence at the grocery, I don’t make it myself.  A woman’s gotta find shortcuts when she can).  I grilled the fish for 7 minutes on each side and squeezed some lemon juice over the fish.  I had previously made some lemon parsley butter (recipe below courtesy of the handsome and talented Bobby Flay.  I heart Bobby.) and topped each piece of halibut with a slice of it that melted over the top quite lovely.  I grilled some asparagus that we had to go along the side.  Heaven.

Grilled Halibut with Lemon Parsley Butter

Grilled Halibut with Lemon Parsley Butter

Ingredients

  • 1 stick unsalted butter, at room temperature
  • 2 teaspoons finely grated lemon zest
  • 2 tablespoons finely chopped fresh Italian parsley leaves
  • Salt and group pepper

Mix the ingredients together and lay out a piece of plastic wrap. Roll up the mixture into a log and secured.  Pop it back into the fridge until it hardens a bit for easy slicing.

Grilled Asparagus

Grilled Asparagus

Ingredients

  • 1 bunch asparagus
  • 2 tablespoons olive oil
  • 1 teaspoon agave syrup
  • Salt, pepper and Emeril’s Essence

Toss the asparagus with the rest of the ingredients and grill until each side is nice and brown.

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