grilled halibut with hazelnut-raspberry butter

Name: Grilled Halibut with Hazelnut-Raspberry Butter
Prep time: 10 min
Cook time: 10 min
Yield: 4
Cuisine: American
Ingredients: 4 - halibut steaks, each about 1-inch thick; 2 tablespoon(s) olive oil; 2 teaspoon(s) onion powder; 1/4 cup - raspberries; 4 tablespoon(s) unsalted butter, softened; 2 teaspoon(s) minced shallots; 1/3 cup - toasted hazelnuts, finely chopped; 1 tablespoon(s) lemon juice; 12 fresh - whole raspberries, for garnish

4 Pinches

Vickie Parks

Renton, WA

Updated on May 20, 2017

This is my version of recipe that was a much-requested menu offering from Seattle's popular restaurant, McCormick & Schmick's, throughout the 1990s. The recipe highlights many local Pacific Northwest ingredients such as fish, hazelnuts and fresh raspberries. The fillets are actually quite fine on their own, but the flavored butter adds a great touch to the grilled halibut.

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prep time 10 Min

cook time 10 Min

method Grill

yield 4 serving(s)

Ingredients

4 - halibut steaks, each about 1-inch thick
2 tablespoons olive oil
2 teaspoons onion powder
1/4 cup - raspberries
4 tablespoons unsalted butter, softened
2 teaspoons minced shallots
1/3 cup - toasted hazelnuts, finely chopped
1 tablespoon lemon juice
12 fresh - whole raspberries, for garnish

How To Make grilled halibut with hazelnut-raspberry butter

Step 1

Remove halibut from refrigerator about 30 minutes prior to cooking.

Step 2

Coat grill grates with oil, then preheat grill (or oven broiler).
Step 3

Crush the 1/4 cup raspberries to a fine puree. If preferred, you can press the puree through a fine sieve to remove seeds.
Step 4

In a small bowl, thoroughly stir together the butter, shallots, hazelnuts, lemon juice and raspberry puree until well combined. Store butter in refrigerator until ready to serve.
Step 5

Coat each halibut steak with oil, then sprinkle a pinch or two of onion powder on each halibut fillet.
Step 6

Grill halibut for 4 to 5 minutes each side or until done. Remove halibut to individual serving plates, and top each serving with a heaping tablespoon (or so) of the flavored butter. Garnish servings with fresh raspberries, and serve immediately.
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