Grilled Halibut and Asparagus with Barbecue Butter Recipe

Name: Grilled Halibut and Asparagus with Barbecue Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon finely chopped fresh oregano leaves; 1 scallion, white and light-green parts, finely chopped; 6 tablespoons butter, at room temperature; 2 teaspoons Neelys Barbecue Seasoning (page 22); 1 teaspoon grated orange zest; Kosher salt; Pinch cayenne pepper; Six 6-ounce halibut fillets, about 1 inch thick; Extra-virgin olive oil, for brushing fish and asparagus; Freshly ground black pepper; 2 pounds asparagus, trimmed

Servings: persons

1 teaspoon finely chopped fresh oregano leaves
1 scallion, white and light-green parts, finely chopped
6 tablespoons butter, at room temperature
2 teaspoons Neelys Barbecue Seasoning (page 22)
1 teaspoon grated orange zest
Kosher salt
Pinch cayenne pepper
Six 6-ounce halibut fillets, about 1 inch thick
Extra-virgin olive oil, for brushing fish and asparagus
Freshly ground black pepper
2 pounds asparagus, trimmed

1
Using a rubber spatula, combine the oregano, scallion, butter, Neelys Barbecue Seasoning, orange zest, 1/4 teaspoon salt, and cayenne.
2
Transfer the seasoned butter onto a piece of plastic wrap.
3
Using the plastic wrap as a shield for your hands, shape the butter into a log, wrap with the plastic wrap, and chill for at least 30 minutes.
4
Heat the grill to medium-high.
5
Brush the fish fillets on both sides with olive oil, and season with salt and freshly ground black pepper; set aside.
6
Brush the asparagus with oil and season with salt and black pepper.
7
Grill the spears until they are tender, turning them once, about 6 minutes total.
8
Grill the halibut fillets about 4 minutes per side, until the center of the fish is opaque and firm.
9
Transfer the fish and asparagus to plates.
10
Spread a generous tablespoon of the barbecue butter over the fish.
11
Serve, passing additional barbecue butter alongside.

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 teaspoon finely chopped fresh oregano leaves, 1 scallion, white and light-green parts, finely chopped, 6 tablespoons butter, at room temperature, 2 teaspoons Neelys Barbecue Seasoning (page 22), and more.

Yes, Grilled Halibut and Asparagus with Barbecue Butter falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Halibut and Asparagus with Barbecue Butter

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