Cedar Planked Green Onion Halibut

4 to 6 portions
  • 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
  • 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.

View All

Cooking Tips
Loading review filters...