Tuesday, September 24, 2013

Cedar Plank Halibut with Herb Butter

(Adapted from Olympia Seafood)


For the Fish:

  • Two 1/2 pound halibut filets
  • 1/2 cup dry white wine
  • Salt
  • Pepper
  • 1 or 2 cedar planks (Depending on the size of your fish. I actually got a pretty big one that wouldn't fit in our baby grill, so I had to saw it in half! You can get cedar planks at specialty cooking stores and pretty much anywhere that sells barbecues. We got ours at Lowe's.)

Herb Butter:

  • 1 stick (1/2 cup) butter
  • 2 tsp dried tarragon (or 2 T fresh)
  • 2 tsp dried dill (or 2 T fresh)
  • 3 cloves garlic, minced
  • 1 heaping T of fresh lemon juice


For Butter:

  1. Blend ingredients together in a stand mixer or with a fork.
  2. Store in an airtight container for up to two weeks.

For the Fish:

  1. Soak cedar planks in water for at least 30 minutes.
  2. Preheat grill on medium-high heat.
  3. Sprinkle fish with salt and pepper and gently place it in a shallow baking dish with the wine for about 10 minutes, turning once to marinate both sides.
  4. Lay fish on cedar planks.
  5. Melt about 2 tablespoons herb butter and divide evenly between the two filets.
  6. Place cedar planks directly on grill and close the lid. Cook for about 10 minutes.
  7. Open the lid, baste the fish with more butter, and then cook it for about 10 more minutes with the lid up.
  8. Serve with corn, asparagus, or white rice!

1 comment:

  1. Looks Delicious! I'm going to try that herbed butter.

    Keep up the great work.