Succulent Dilled Alaska Halibut
- 1/2 cup onion, chopped
- 1/4 cup butter, melted
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons dry white wine
- 1 Tablespoon fresh parsley or 1 teaspoon dried parsley
- 1 teaspoon horseradish
- 1-1/2 teaspoons fresh dill weed or 1 teaspoon dried dill weed
- 1/8 teaspoon natural hickory liquid smoke
- 1 Alaska Halibut fillet (1 to 2 lbs.) or 4 Alaska Halibut steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
- 1 sheet (12″x18″) aluminum foil
Preheat grill to medium-high heat.
Microwave onions in 2 Tablespoons water in covered microwaveable dish about 2 minutes; remove. Stir in butter, lemon juice, wine, parsley, horseradish, dill weed and liquid smoke; set aside.
Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Place halibut on foil sheet; bend up edges to make a 2″ lip around fish. Pierce halibut with fork several times; pour sauce over fish. (Note: For best results with frozen fish, cook halibut 4 minutes before adding sauce.)
Place halibut and foil on grill and cook, covered and vented, 30 to 40 minutes for large frozen halibut fillet or 15 to 25 minutes for fresh/thawed fish. Cook smaller steaks/fillets about 20 minutes for frozen halibut OR 10 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
Nutrients per serving: 223 calories, 13g total fat, 5g saturated fat, 52% calories from fat, 57mg cholesterol, 24g protein, 2g carbohydrate, .3g fiber, 143mg sodium, 60mg calcium and .6g omega-3 fatty acids.
Also great with Alaska Salmon!
Gary and Pam Emery