INGREDIENTS

INSTRUCTIONS

Preheat oven to 425 degrees. In the bowl of a food processor, combine
the butter, egg yolk, lemon juice, mustard, bread crumbs, green
onions, parsely, and garlic. Pulse for 1 to 2 minutes to throughly
combine into a paste. Pour the butter mixture onto a piece of plastic
wrap, roll the wrap as you would a cigar, into a cylindrical shape,
and refrigerate for 2 to 3 hours until hardened. Cut the halibut into
four to six equal steak portions. Brush the soaked wood with oil and
place into the oven on a baking sheet for 10 minutes to begin to
season the wood. Brush the fish with oil and season with salt and
pepper. Remove the hardened butter from the refrigerator, unwrap, and
cut into 1/4-inch thick slices. Place 1 or 2 slices on top of each
piece of fish. Place each halibut steak on top of a hot cedar plank
and put the planks into a roasting pan large enough to hold them all
side by side. Put the roasting pan into the oven and cook for 8 to 10
minutes, or until the fish is cooked to the desired degree of
doneness and the butter has melted into a browned crust. Remove from
the oven and serve immediately. This recipe yields 4 to 6 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B40 broadcast 05-13-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-20-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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