Halibut with Wasabi Butter
Halibut with Wasabi Butter
A light marinade seasons these halibut fillets served with a drizzle of wasabi spiked butter.
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30 min
Prep Time
50 min
Total Time
2
servings Ingredients
Halibut
1 (6- to 7-ounce) halibut fillet, thawed, if frozen
3 tablespoons soy sauce
2 tablespoons orange juice
2 tablespoons rice wine vinegar
1 tablespoon vegetable oil
Wasabi Butter
2 tablespoons Land O Lakes® Butter, softened
2 teaspoons chopped fresh chives
How to make
-
STEP 1
Place all halibut ingredients in large resealable plastic food bag. Tightly seal bag; turn to coat fish. Place bag into 13x9-inch pan; refrigerate at least 20 minutes but no more than 4 hours.
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STEP 2
Heat gas grill on medium-high or charcoal grill until coals are ash white.
-
STEP 3
Remove fish from marinade; discard marinade. Place fish onto grill. Grill, turning once, 6-8 minutes or internal temperature reaches at least 145°F and fish flakes easily with fork.
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STEP 4
Meanwhile, combine all wasabi butter ingredients in small bowl.
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STEP 5
To serve, dollop wasabi butter over grilled halibut.
Tip #1
Make wasabi butter up to a day ahead. Let it soften at room temperature for about 30 minutes before serving.
Tip #2
Wasabi paste and powder are usually available in the ethnic section of the grocery store. Regular prepared horseradish is a good substitute.
490 Calories
40 Fat (g)
115 Cholesterol (mg)
1000 Sodium (mg)
2 Carbohydrates (g)
0 Dietary Fiber
28 Protein (g)
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