Halibut Recipe
kept three feet above the flame and served with a brown-butter sauce
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Ingredients
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Halibut preparation
Brown-butter sauce
Method
Suspended grilling method over flame
- 1
- 2
Prepare the heat for suspension: set up a safe grilling rig that can suspend a rack about three feet above the flame. Ensure good airflow and have a fire-safe plan.
- 3
Gently place halibut on the suspended rack, keeping distance about 3 feet from the flame. If possible, close the grill lid to maintain steady heat.
- 4
Cook for approximately 8-12 minutes, depending on thickness, until the flesh is opaque and just flakes when tested. If needed, rotate the rack for even heat.
Brown-butter sauce
- 5
In a small saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter turns amber-brown and releases a nutty aroma (about 5-8 minutes). Do not burn.
- 6
Add minced garlic and shallot. Sauté for 1-2 minutes until fragrant.
- 7
Deglaze with white wine (if using) and simmer for 1-2 minutes to reduce slightly.
- 8
Stir in lemon juice and chopped parsley. Season with salt and pepper to taste. Remove from heat.