Ingredients
- 1 stick fabulous salted butter (don't skimp) softened, the softer the easier
- 1/2 medium sized avocado peeled, pitted, fork smashed
- 1 tsp lemon zest
- 3 cloves garlic finely minced
- 3 tbsp cilantro leaves finely minced
- 1 small shallot finely minced
- 2-3 calabrian chiles (jarred whole with oil) seeded, finely minced - more if you like heat
- 1/2 tsp oil from the calabrian chili
- freshly ground black pepper
Grilled Halibut
- 1 lb halibut steak
- mayonnaise
- vegetable oil
- salt and pepper to taste
Instructions
- Place the butter in a bowl and using a fork, mash until smooth. Add the avocado and mash together until smooth.
- Add the rest of the ingredients and blend well. Taste and adjust. You can add more heat with chilis, more lemon to taste, black pepper, etc.
- Using a spatula, place butter on a piece of saran wrap or parchment, lie it so it resembles a thick stick of butter. Roll in the plastic or parchment. You can shape it a bit to your desired look. Refrigerate for about two hours or until firm. If you are in a hurry, you can freeze for 20 minutes while you prepare fish.
Grilling the Halibut
- Preheat grill to about 400. Make sure you clean your grill well once it is heated to help prevent sticking.
- Rub the halibut with mayonnaise on each side and season each side. You don't have to do the mayonnaise but it helps greatly with keeping it from sticking to the grill.
- Grill each side for 5-7 minutes depending on the thickness of the steak. When done, the steak should release and easily come off the grill.
- Cut your butter into pats. When plating, place a generous pat underneath and on top of your steak. Eat immediately.
Notes
This recipe makes more butter than you will need but it freezes well. You can use this butter on virtually any fish steak or fillet, grilled beef, chicken, or even pasta. Make a double batch and you'll have another easy dinner.
Tried this recipe?Let us know how it was!