Throughly dry your halibut. Then Brush on both sides with olive oil, season to taste with Kosher salt and cracked pepper. Heat grill to a medium temp.
To prepare lemon butter sauce, Sauté onion and garlic in 2 Tbps butter until soft and fragrant. Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce.
Start to Grill halibut until done (internal temp of 130°F)
To the Add remaining 6 Tbsp butter to the lemon sauce, a little at a time, until it melts and mixture is emulsified.
Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break).
7. Top grilled halibut with 2 oz each of the goat cheese until cheese warms and softens.
To serve, spoon lemon butter sauce over halibut fillets. Serve with mashed potatoes or rice.
Ingredients
Directions
Throughly dry your halibut. Then Brush on both sides with olive oil, season to taste with Kosher salt and cracked pepper. Heat grill to a medium temp.
To prepare lemon butter sauce, Sauté onion and garlic in 2 Tbps butter until soft and fragrant. Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce.
Start to Grill halibut until done (internal temp of 130°F)
To the Add remaining 6 Tbsp butter to the lemon sauce, a little at a time, until it melts and mixture is emulsified.
Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break).
7. Top grilled halibut with 2 oz each of the goat cheese until cheese warms and softens.
To serve, spoon lemon butter sauce over halibut fillets. Serve with mashed potatoes or rice.
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