| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish, Halibut | 4 | Servings | |
INGREDIENTS
| *** BROILED HALIBUT WITH | ||
| GINGER-LIME BUTTER *** | ||
| 6 | tb | Unsalted butter, softened |
| 2 | tb | Chopped chives |
| Juice of 2 limes | ||
| 2 | ts | Grated lime rind |
| 1 | ts | Grated fresh ginger |
| 1/2 | ts | Chopped fresh thyme leaves, |
| Or 1/4 teaspoon dried thyme | ||
| Coarse salt and freshly | ||
| Ground black pepper to | ||
| Taste | ||
| 4 | Halibut steaks | |
| Chopped parsley for garnish |
INSTRUCTIONS
First make the butter. Using an electric beater, if available, and a warm bowl, beat the butter for a couple of minutes to make it fluffy. Gradually add the chives, lime juice, lime rind, ginger, and thyme. Season with salt and pepper and mix well. Form the butter into a ball, wrap it in aluminum foil, and refrigerate. Use the freezer compartment if you are making the butter within 2 hours of serving the fish, so that the butter is not too soft. Pat the fish steaks dry with paper towels. Season them with salt and pepper and wrap them in buttered foil. Broil over hot coals or under high heat for 5 to 7 minutes on each side, depending on the thickness of the fish. Test for doneness by opening the foil and seeing if the fish flakes when prodded with a fork. Arrange the fish on individual serving plates. Cut the butter in neat, even slices and place them on the fish steaks. Garnish with parsley and serve. Yield: 4 servings. Posted to MM-Recipes Digest by Harrison <littlebear@mindspring.com> on Feb 27, 1998
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