Recipe courtesy of Michael Lomonaco
Cedar Planked Green Onion Halibut
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- 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
- 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
Ingredients
Directions
- Preheat oven to 425 degrees.
- In the bowl of a food processor, combine the butter, egg yolk, lemon juice, mustard, bread crumbs, green onions, parsely, and garlic. Pulse for 1 to 2 minutes to throughly combine into a paste. Pour the butter mixture onto a piece of plastic wrap, roll the wrap as you would a cigar, into a cylindrical shape, and refrigerate for 2 to 3 hours until hardened.
- Cut the halibut into four to six equal steak portions.
- Brush the soaked wood with oil and place into the oven on a baking sheet for 10 minutes to begin to season the wood. Brush the fish with oil ands season with salt and pepper.
- Remove the hardened butter from the refrigerator, unwrap, and cut into 1/4-inch thick slices. Place 1 or 2 slices on top of each piece of fish. Place each halibut steak on top of a hot cedar plank and put the planks into a roasting pan large enough to hold them all side by side. Put the roasting pan into the oven and cook for 8 to 10 minutes, or until the fish is cooked to the desired degree of doneness and the butter has melted into a browned crust. Remove from the oven and serve immediately.
