Grilled Halibut with Mango Mustard Butter
I love the delicate taste and texture of Wild Alaskan Halibut. The fillets are cut from large fish that can range from 40-100 pounds. I especially like to cook larger pieces as the center cuts are moist and tastey.
If you are willing to try cooking and turning a larger cut of this delicate fish, try a one pound piece and share it with your guests.
- 2 each Halibut fillet, skin off, each piece 1 pound
- ¾ cup Grenache Rosé
- ¼ cup fresh mango, ripe, diced fine
- 1 t whole grain mustard
- 2 tbs cream
- ¾ cup butter, salted, cut into small pieces, left at room temperature to soften
- 1 ea lime, juice of
Method for the butter:
Place wine in small sauce pot and reduce over medium heat to ¼ cup. Add mango, mustard and cream. Reduce again until the mixture thickens to the consistency of a sauce. Remove from heat. Allow to cool completely. Add butter and whisk into the mixture until smooth. Add lime juice to the mixture mix until smooth. Place in refrigerator and whisk occasionally. Once it has started to firm (but is still pliable), remove, place in plastic wrap, and roll into a cylinder.
I make most of my flavored butters this way as they can be made a day or two ahead and kept refrigerated. When ready to use, cut off just what you want to use for the meal (this recipe is perfect for 6 guests, but you can double it and save the rest in the freezer for another day), and allow it to sit out and warm to room temperature.
Method for fish:
Meanwhile, pre-heat your grill to medium or slightly higher. Wipe the grates with a bit of cooking oil to prevent the halibut from sticking. Place the fish with what would have been the skin side up. After 3 minutes, lift the fish gently off the grill and turn it 90 degrees to create “hash” marks. After another 3 minutes carefully flip the halibut and continue to cook for an additional 3-5 minutes depending on the heat of the grill and the thickness of the fillet (the thicker the better for texture).
When the fish is almost fully cooked, place the softened butter in a small saucepan and warm gently while either swirling the pan or stirring with a whisk or spoon. The bit of cream in the butter will prevent it from separating the way butter usually does when warmed.
Serve the halibut on a warm platter with a few wedges of lime, the butter sauce either spooned over it or in a small bowl on the side and a glass of Grenache Rosé.