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Add a photoServings: 4
Ingredients
- 4 Tbsp. Butter softened
- 1 x Egg yolk
- 2 Tbsp. Lemon juice
- 2 Tbsp. Dijon mustard
- 4 Tbsp. Bread crumbs
- 1/4 c. Minced green onions (scallions)
- 2 Tbsp. Parsley
- 1 x Garlic clove
- 2 Tbsp. Canola oil
- 1 1/2 lb Halibut fillet - (to 2 lbs) all skin, and bones removed Salt to taste Freshly-grnd black pepper to taste
- 4 x Untreated cedar wood planks or possibly shingles, [4" by 6" by 1/2"], soaked in hot water for 30 min
Directions
- Preheat oven to 425 degrees.
- In the bowl of a food processor, combine the butter, egg yolk, lemon juice, mustard, bread crumbs, green onions, parsely, and garlic. Pulse for 1 to 2 min to throughly combine into a paste. Pour the butter mix onto a piece of plastic wrap, roll the wrap as you would a cigar, into a cylindrical shape, and chill for 2 to 3 hrs till hardened.
- Cut the halibut into four to six equal steak portions.
- Brush the soaked wood with oil and place into the oven on a baking sheet for 10 min to begin to season the wood. Brush the fish with oil and season with salt and pepper.
- Remove the hardened butter from the refrigerator, unwrap, and cut into 1/4-inch thick slices. Place 1 or possibly 2 slices on top of each piece of fish. Place each halibut steak on top of a warm cedar plank and put the planks into a roasting pan large sufficient to hold them all side by side. Put the roasting pan into the oven and cook for 8 to 10 min, or possibly till the fish is cooked to the desired degree of doneness and the butter has melted into a browned crust. Remove from the oven and serve immediately.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 4 servings | |
| Calories 201 | |
| Calories from Fat 169 | 84% |
| Total Fat 19.21g | 24% |
| Saturated Fat 7.92g | 32% |
| Trans Fat 0.03g | |
| Cholesterol 31mg | 10% |
| Sodium 218mg | 9% |
| Potassium 66mg | 2% |
| Total Carbs 6.7g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.84g | 1% |
| Protein 1.58g | 3% |
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