grilled halibut with hazelnut-raspberry butter
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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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yield
4 serving(s)
prep time
10 Min
cook time
10 Min
method
Grill
Ingredients For grilled halibut with hazelnut-raspberry butter
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4halibut steaks, each about 1-inch thick
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2 Tbspolive oil
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2 tsponion powder
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1/4 cupraspberries
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4 Tbspunsalted butter, softened
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2 tspminced shallots
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1/3 cuptoasted hazelnuts, finely chopped
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1 Tbsplemon juice
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12 freshwhole raspberries, for garnish
How To Make grilled halibut with hazelnut-raspberry butter
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1Remove halibut from refrigerator about 30 minutes prior to cooking.
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2Coat grill grates with oil, then preheat grill (or oven broiler).
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3Crush the 1/4 cup raspberries to a fine puree. If preferred, you can press the puree through a fine sieve to remove seeds.
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4In 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.
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5Coat each halibut steak with oil, then sprinkle a pinch or two of onion powder on each halibut fillet.
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6Grill 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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