HALIBUT WITH CHILI-CITRUS KELP BUTTER
Halibut with Chili-Citrus Kelp Butter
By Mindy Fox
Yields 4 Portions
Grilled, roasted, sautéed or baked, fish with kelp butter is a perfect match. Since halibut season is short, we keep the butter on hand for other fish, shrimp, or scallops. Made with Atlantic Sea Farms Ready-Cut Kelp, it’s also delicious spread on crisp radishes or bread, and a great swap for plain butter or olive oil when making scrambled eggs.
1 lemon, thinly sliced, seeds discarded
Extra-virgin olive oil
2 (14 to 16-ounce) halibut steaks or 4 (8-ounce) fillets, 1 to 1 1/4 inches thick
Freshly ground black pepper
1 garlic clove, smashed and peeled
4 ounces (scant 1 cup) Atlantic Sea Farms Ready-Cut Kelp, finely chopped
1/2 cup (1 stick) unsalted butter, softened
Grated zest from 1 orange
1 teaspoon chili powder
- Heat oven to 450ºF with rack in middle.
- Arrange half of the lemon slices in a baking dish. Drizzle with 2 teaspoons oil. Season fish all over with salt and pepper, and arrange in the baking dish over the lemon slices. Top with remaining lemon slices and a drizzle of oil. Place garlic alongside fish.
- Roast fish until just opaque and cooked through, about 10 minutes, depending on thickness.
- Meanwhile, in a bowl, stir together kelp, butter, orange zest, chili powder, and scant 1/2 teaspoon kosher salt to combine well. Adjust seasoning to taste.
- When fish is just cooked through, place pan under broiler for 1 to 2 minutes to brown edges of lemons. Remove from oven and spoon about half of the butter on top. Pass remaining butter at the table.
Tip: *Any leftover butter keeps, wrapped in plastic and refrigerated for up to 1 week, or frozen for up to 3 months.