Grilled Halibut with Hazelnut-Raspberry Butter

Grilled Halibut With Hazelnut-raspberry Butter

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Vickie Parks


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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10 Min
10 Min


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

How to Make Grilled Halibut with Hazelnut-Raspberry Butter


  1. Remove halibut from refrigerator about 30 minutes prior to cooking.
  2. Coat grill grates with oil, then preheat grill (or oven broiler).
  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.
  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.
  5. Coat each halibut steak with oil, then sprinkle a pinch or two of onion powder on each halibut fillet.
  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.

Printable Recipe Card

About Grilled Halibut with Hazelnut-Raspberry Butter

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Dietary Needs: Low Sodium Low Carb
Other Tag: Quick & Easy

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