Recipe by momstar
This is so GOOD! You can't go wrong with this one. We make it on the grill also using foil to cook it on, this works best to keep the flavor from cooking away.I also use Tilapia since it is inexpensive. ENJOY!
Top Review by Xiney
I yearn for the wide selection of the suburban supermarket. I suppose in the big city I should be able to find whatever I want, but I'd have to go several places to get it, and as a student there simply isn't time. This is all to say that I used pollack instead of hallibut and it turned out very very nicely! VERY quick to prepare, I was done cooking (this and rice plus green beans), eating and dishes in 40 minutes! Now that is something that I can appreciate as a student. I made 5 fillets so that should last me until this stream of midterms is over. *whew* (I was planning on taking a picture but it looked too good I couldn't wait to eat it, so next time! It was lovely looking though)
- 2 lbs halibut, 1 inch thick
- 1⁄3 cup butter
- 2 tablespoons minced onions
- 1⁄2 teaspoon salt
- garlic salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon dried thyme
- 1⁄8 teaspoon dried tarragon
- 1⁄4 teaspoon dried basil
- 1⁄2 teaspoon dried parsley
- 1 tablespoon lemon juice
Directions See How It's Made
- Place fish in broiler pan lined with foil (no rack).
- Cream butter with seasonings.
- Add lemon juice slowly.
- Spread 1/2 of butter over fish.
- Broil in preheated broiler 2 inches from heat for 3 minutes.
- Turn fish apply remaining butter and broil 3 to 5 minutes.
- NOTE: Time will vary according to thickness of the fish.
- Serve on platter with sauce from pan poured over the fish.