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Recipe courtesy of Suzanne Taylor

Suzanne Taylor's Grilled Halibut with Meyer Lemon Butter

  • Level: Easy
  • Total: 4 hr 45 min (includes freezing time)
  • Active: 45 min
  • Yield: 12 to 16 servings
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1/4 cup chopped fresh parsley

Kosher salt 

2 sticks unsalted butter (8 ounces), at room temperature 

Juice of 2 Meyer lemons 

2 whole halibut, filleted (about 4 pounds each) 

Freshly ground black pepper 


Special equipment:
Pastry bag fitted with a star tip
  1. In a large bowl, add the parsley, 1 teaspoon salt, butter and lemon juice, and mix well. Using a rubber spatula, scrape the butter into a piping bag fitted with a star tip. On a baking tray, pipe star shaped butter pats leaving 1 inch between each. Place in the freezer for at least 4 hours or up to overnight.
  2. Remove from the freezer and scrape the solid butter pats into a resealable bag. Place back in the freezer until needed.
  3. Preheat a grill or cast-iron grill pan.
  4. Sprinkle both sides of halibut fillets with salt and pepper. Grill over medium-high heat until golden brown on the first side, about 3 minutes. Flip and grill the other side, until the fish is firm to the touch and cooked through, another 3 to 4 minutes.
  5. Transfer the cooked fish to a large serving platter. Top each halibut fillet with a lemon herb pat and serve.

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