Herbed Halibut with Rosemary-Lemon Butter

Name: Herbed Halibut with Rosemary-Lemon Butter
Yield: Serves 4
Cuisine: Norway
Ingredients: 1 cup chopped mixed fresh herbs, such as thyme, tarragon, mint, sweet balm, and/or rosemary; 1 teaspoon finely chopped fresh thyme; 1 cup plus 2 teaspoons chopped fresh parsley; 2 to 3 tablespoons fresh lemon juice; 4 pesticide-free marigolds for garnish (optional); 8 tablespoons (1 stick) unsalted butter; 1 tablespoon finely chopped fresh rosemary; 2 teaspoons dried or fresh marigold (optional); Fine sea salt; 2 garlic cloves, chopped; ½ cup dry white wine; 5 bay leaves, preferably fresh, finely chopped; Four ½-pound halibut steaks; 1 teaspoon finely chopped fresh tarragon; 1 teaspoon finely grated lemon zest; freshly ground black pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

THIS IS A RECIPE I ALWAYS RETURN TO, A VERY SIMPLE AND TASTY WAY TO STEAM FISH. IT IS GREAT FOR ENTERTAINING, AS YOU CAN PREPARE EVERYTHING IN ADVANCE AND JUST REHEAT THE BUTTER AND COOK THE FISH À LA MINUTE. IT’S JUST AS GOOD SERVED COLD, AND JUST AS EASY TO MAKE FOR SIXTEEN AS FOR FOUR PEOPLE.

Ingredients

Four ½-pound halibut steaks
Fine sea salt
1 cup plus 2 teas

Europe
Norway
Scandinavia
Scandinavian
Fish course
Pescatarian
Gluten-free
Nordic

Method

Rinse the fish under cold running water and pat dry with paper towels.

Rub the halibut steaks on both sides with 2 teaspoons sea salt. Combine the 1 cup parsley, the chopped mixed herbs, four-fifths