Grilled Halibut with Chile Compound Butter
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Grilled Halibut with Chile Compound Butter
Grilled Halibut with Chile Compound Butter
2 Anaheim chiles
1 stick unsalted butter, softened
1/2 tsp. ground cumin
1 clove garlic, minced
Salt and pepper
Parchment or wax paper
3 tbsp. olive oil
8 halibut fillets

Prep: 15 minutes, Freeze: 1 hour
Cook: 12 minutes, Serves: 8

1. Heat grill to medium. Grill chiles for about 10 minutes, turning until charred on all sides. When cool enough to handle, remove and discard charred peel and seeds, then finely chop.

2. Combine butter, chiles, cumin, garlic, salt and pepper in a small mixing bowl. Place mixture on a piece of parchment or wax paper and roll into a cylinder. Freeze 1 hour.

3. Drizzle olive oil over fillets; season with salt and pepper. Grill for 6 minutes on each side. While fish is cooking, remove butter from freezer and slice into 8 pieces.

4. To serve, top each fillet with one slice and let melt.

Nutritional Information:
309 calories, 32 g protein, 19 g total fat (8 g sat., 0 g trans), 1 g carbohydrate, 0 g fiber, 1 g sugar, 114 mg cholesterol, 118 mg sodium