Halibut is a mildly flavored fish. Serve the herb butter over the roasted fish, on a bed of rice, couscous, or gluten-free quinoa.
Serves 4
3 Tbs. (45 ml) organic (dairy-free) butter at room temperature
1/2 tsp. + 1 Tbs. (=17,5 ml) lemon herb seasoning*
1 tsp. (5 ml) chopped each: parsley and chives
4 halibut fillets
1 Tbs. (15 ml) olive oil
organic lemon wedges for garnish
A. Cook the rice, couscous, or quinoa as directed. The fish will marinate for 30 minutes to overnight.
B. Fish:
1. Stir together the butter, 1/2 tsp. (2,5 ml) or more to taste lemon herb seasoning, parsley and chives.
2. Cover and refrigerate for at least 30 minutes or overnight.
3. Preheat the oven to 400F (200C).
4. Pat the halibut fillets dry with paper towels.
5. Lightly brush the fish on both sides with 1 tsp. (5 ml) of oil.
6. Sprinkle both sides with 1 Tbs. (15 ml) or more lemon herb seasoning, press it finally into the fish.
7. Heat a skillet on medium-high heat until it is very hot.
8. Pour in the remaining 2 tsp. (10 ml) of oil.
9. Add the fillets and sear for 1-2 minutes.
10. Turn the fillets over and transfer to a pan to the oven.
11. Roast the fish until opaque throughout when tested with a knife, about 5 minutes.
12. Transfer the fish to warm plates.
13. Top each fillet with 1/4 of the butter.
14. Serve on top of rice, couscous, or quinoa, with lemon wedges and spring of parsley on the plate
*Lemon Herb Seasoning
Makes 3-4 ounces (85-113 g)
4 Tbs. (60 ml) dried basil
3 Tbs. (45 ml) each dried: parsley and oregano
1 Tbs. (15 ml) each dried: black pepper, onion flakes, and whole celery seed
1/2 Tbs. (7,5 ml) thyme
1/2 tsp. (2,5 ml) garlic powder
2 Tbs. (30 ml) grated organic lemon rind, dried
1. Combine all ingredients in a bowl.
2. Store in an airtight container
-modified "Williams-Sonoma"
