Recipe courtesy of Suzanne Taylor
Print
Total:
4 hr 45 min
(includes freezing time)
Active:
45 min
Yield:
12 to 16 servings
Level:
Easy
Total:
4 hr 45 min
(includes freezing time)
Active:
45 min
Yield:
12 to 16 servings
Level:
Easy

Ingredients

  • 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 

Directions

Watch how to make this recipe.

Special equipment: Pastry bag fitted with a star tip

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.

Remove from the freezer and scrape the solid butter pats into a resealable bag. Place back in the freezer until needed.

Preheat a grill or cast-iron grill pan.

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.

Transfer the cooked fish to a large serving platter. Top each halibut fillet with a lemon herb pat and serve.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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