"I used chopped parsley and it was lovely. Adapted from James Peterson's "Fish & Seafood""
2 tablespoons finely chopped parsley (or other herb of your choice) or 2 tablespoons finely chopped tarragon (or other herb of your choice) or 2 tablespoons
finely chopped dill
( or other herb of your choice)
salt and pepper, to taste
Make little aluminum foil trays sized to fit each fillet.
Wipe the bottom of each tray with olive oil.
Put the fillets ugly side up (skin side even if the skin is now removed) on the trays.
Mix the butter with the chopped herbs throughly.
Place 1 tablespoon of the butter on the halibut.
Broil for 4 minutes.
Carefully turn each fillet over, not spilling any of the melted herb butter.
Broil for 4 more minutes.
Remove and plate, pouring the melted sauce over each fillet.
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Easy Halibut Fillets with Herb Butter (cont.)