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BBQ’d wild Pacific halibut
Ingredients
Apricot spruce tip butter:
- 114-140 grams portions of fresh halibut, skin on
- 2 sticks softened, salted butter
- A squeeze of lemon and a shave of lemon zest (lime would work also)
- 3 tablespoons apricot
- 1 teaspoon chopped spruce tips
- 1 teaspoon black pepper
- 1 tablespoon honey or maple syrup
Halibut:
- Kosher salt
- Cracked black pepper
- Canadian canola oil
Directions
Apricot spruce tip butter:
- Mix everything together, keep it at room temperature for immediate use or chill it down for use later. It also freezes very well.
Halibut:
- Pre heat your bbq/grill to high, then turn it down to medium heat.
- Make sure the /bbq/grill is clean.
- 114-140 gram portions of fresh halibut, skin on (skin off is fine also but I love bbq’d, crispy, salty fish skin).
- Liberally season the fish with kosher salt, cracked black pepper and some Canadian canola oil.
- Brush the grill with a lightly oiled rag so as to prevent the fish from sticking.
- Lay the seasoned fish down on the grill, skin side down, close the lid.
- Cook for three to four minutes, do not fuss with the fish, let the BBQ/grill do its job.
- Flip the fish and continue cooking for an additional three to four minutes.
- Once the fish has finished cooking, remove it from the heat, let it rest and place a good slice of the apricot butter on top to start melting its deliciousness.
- Serve with a gorgeous salad, some grilled asparagus and of course a glass of your favourite Okanagan Wine!
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