Last night we tried a new fish on the grill recipe that was frickin’ amazing. It’s sure to be repeated many times throughout the summer because it’s incredibly tasty and amazingly easy.
The secret ingredient…butter! Butter makes everything better.
Here’s the recipe, from The Best Recipe Grilling & Barbecue (from the editors of Cook’s Illustrated)–
Grilled Halibut steaks with Chipotle-Lime Butter
4 T unsalted butter, softened
2 t lime juice
1 chipotle chile packed in adobo sauce, chopped fine
1 medium garlic clove, minced
1/4 t salt
1 T roughly chopped fresh cilantro leaves
4 skin-on halibut steaks, 1 inch thick
1. Beat the butter with a large fork in a medium bowl until light and fluffy.
2. Add lime juice, chile, garlic, salt, and cilantro and mix to combine.
3. Put butter mixture on a piece of plastic wrap and roll into a log about 3 inches long and 1-1/2 inches in diameter. Refrigerate until firm, at least 2 hours and up to 3 days.
4. Coat fish in olive oil, season with salt and pepper.
5. Grill the halibut uncovered for about 7-8 minutes, turning once. (Fish should be barely translucent at the very center of the steak. Oil the grill with vegetable oil to prevent sticking.)
6. Transfer fish to plate and set a slice of chipotle butter on top of hot steak. Melt, eat and enjoy!
Here’s the greatest part of the recipe–the butter can be stored in the freezer for up to two months, just pull it out and let it soften just until it can be cut. So, my plan is to make up multiple batches of the butter (which will also help me use up the cilantro and adobo sauce chipotle chiles) and all we’ll have to do is pick up fresh fish. Could not be easier.
And holy cow–is it terrific. I would have taken a phot, but I made the mistake of tasting it first, and before I knew it, it was all gone. Next time.