Eric Akis is the food columnist with the Victoria Times Colonist. He shares his favourite recipes with us on Wednesdays. This one is a smoky, grilled fish topped with a flavourful, spring-green, pesto-rich butter.
1. Place butter in a small bowl. Mix in the pesto and lemon zest until thoroughly combined.
2. Set a foot-long piece of aluminum foil or plastic wrap on work surface.
3. Make a 6-inch long row of the butter down the centre of the foil or wrap. Roll the butter inside the wrap, into a log that's about 1 inch thick. Gently twist the ends of the foil or plastic wrap to seal. Refrigerate until firm, about 1 hour.
4. Preheat the grill to medium-high. Unwrap the butter and cut, widthwise, into 8 slices. Leave out at room temperature.
5. Brush each halibut steak with olive oil; season with salt and pepper. Lightly oil the bars of the grill
Grill Halibut 3-4 minutes per side, or until just cooked through. Meat will 'flake'.
6. Set the fish on warmed plates. Top each steak with 2 slices of butter. Serve.
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