Halibut with Chili-Citrus-Kelp Butter Recipe by Mindy Fox
Grilled, roasted, sautéed or baked, fish with kelp butter is a perfect match. Since halibut season is short, we keep the butter on hand for other fish, shrimp, or scallops. Made with Atlantic Sea Farms Ready-Cut Kelp, it’s also delicious spread on crisp radishes or bread, and a great swap for plain butter or olive oil when making scrambled eggs.
1 lemon, thinly sliced, seeds discarded
Extra-virgin olive oil
2 (14 to 16-ounce) halibut steaks or 4 (8-ounce) fillets, 1 to 1 1/4 inches thick
Arrange half of the lemon slices in a baking dish. Drizzle with 2 teaspoons oil.
Season fish all over with salt and pepper, and arrange in the baking dish over the lemon slices. Top with remaining lemon slices and a drizzle of oil. Place garlic alongside fish.
Roast fish until just opaque and cooked through, about 10 minutes, depending on thickness.
Meanwhile, in a bowl, stir together kelp, butter, orange zest, chili powder, and scant 1/2 teaspoon kosher salt to combine well. Adjust seasoning to taste.
When fish is just cooked through, place pan under broiler for 1 to 2 minutes to brown edges of lemons. Remove from oven and spoon about half of the butter on top. Pass remaining butter at the table.
*Any leftover butter keeps, wrapped in plastic and refrigerated for up to 1 week, or frozen for up to 3 months.
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Our products are deliciously perishable, and a commitment to foam-free shipping means we need to pause e-commerce in the heat of summer. Please check with your local grocery store and ask them to carry Atlantic Sea Farms kelp, and stay in touch!