Cedar Planked Green Onion Halibut
Recipe courtesy of Michael Lomonaco
- Level: Easy
- Yield: 4 to 6 portions
- Nutritional Analysis Per Serving
Serving Size 1 of 5 servings
Calories 315
Total Fat 18 g
Saturated Fat 7 g
Carbohydrates 6 g
Dietary Fiber 1 g
Sugar 1 g
Protein 31 g
Cholesterol 131 mg
Sodium 474 mg
- 4 tablespoons butter, softened
- 1 egg yolk
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 4 tablespoons bread crumbs
- 1/4 cup chopped green onions (scallions)
- 2 tablespoons parsley
- 1 clove garlic
- 2 tablespoons canola oil
- 1 1/2 to 2 pounds halibut fillet, all skin and bones removed
- Salt and pepper
- 4 untreated cedar wood planks or shingles, 4-inches by 6-inches by 1/2-inch, soaked in warm water for 30 minutes
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- Preheat oven to 425 degrees.
- In the bowl of a food processor, blend together the butter, egg yolk, lemon juice, mustard, bread crumbs, green onions, parsley, and garlic. Pulse for 1 to 2 minutes until the mixture is well blended and forms a paste. Transfer the butter mixture onto a piece of plastic wrap, shape it into a log as if rolling a cigar, and chill in the refrigerator for 2 to 3 hours until firm.
- Cut the halibut into four to six equal-sized steaks.
- Lightly oil the soaked cedar planks and place them on a baking sheet. Put the sheet in the oven for 10 minutes to start seasoning the wood. Brush the halibut steaks with oil and season with salt and pepper.
- Take the chilled butter mixture from the refrigerator, unwrap it, and slice into 1/4-inch thick rounds. Place one or two slices on top of each halibut steak. Arrange each halibut steak onto a hot cedar plank and place the planks into a roasting pan large enough to hold them all side by side. Place the pan in the oven and bake for 8 to 10 minutes, or until the fish is cooked to your preferred doneness and the butter has melted, forming a golden crust. Remove from the oven and serve right away.
