Grilled Halibut with Chili Butter Sauce and Snow Peas Recipe

Halibut has a firm texture that can handle the grill beautifully. The chili butter sauce compliments the char of a grill and the delicate flavor of the fish. Crisp snap peas add a nice crunch. Serve with parmesan couscous that will soak up the chili butter sauce and add delicious flavor to your plate.

Prep Time

20 min

Cook Time

12 min

Total Time

32 min

Serving Size

2 servings

Difficulty

Easy

Plated dish of cooked fish with herbs on a green tablecloth

Ingredients

2 halibut fillets; 8 oz each; thawed*

1 tablespoon olive oil

Salt; to taste

Freshly ground black pepper; to taste

1 tablespoon fresh parsley; finely chopped

3 cups fresh snow peas; rinsed and trimmed

5 tablespoons fish stock; (vegetable or chicken stock will also work)

1 pinch chili powder

3 tablespoons cold butter; cubed

Watercress; for garnish (optional)

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Wild Caught Halibut Fillets

$129.95

Instructions

1. Set up the grill for direct grilling and preheat to high.

2. Pat the halibut dry with paper towels. Brush both sides of the fillets with olive oil and season with salt and pepper.

3. Place the fillets in a fish basket or on a fish grate and place on hot grill grate. Grill for about 4 to 6 minutes on each side or until cooked through.

4. Meanwhile, cook the snow peas in boiling salted water for about 4 minutes, or until tender crisp; drain.

5. In a small saucepan combine the stock and chili powder and bring to a quick boil. Remove the pan from the heat source and stir in the cubed butter, stirring until smooth.

6. Divide the halibut and snow peas between two plates. Spoon chili butter sauce over the fish. Sprinkle chopped parsley the fish. Garnish with watercress, if desired.

*See Delivery Storage and Thawing details.

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