Halibut with Chili-Citrus-Kelp Butter Recipe by Mindy Fox

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.

INGREDIENTS

  • 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
  • Kosher salt
  • Freshly ground black pepper
  • 1 garlic clove, smashed and peeled
  • 4 ounces (scant 1 cup) Atlantic Sea Farms Ready-Cut Kelp, finely chopped
  • 1/2 cup (1 stick) unsalted butter, softened
  • Grated zest from 1 orange
  • 1 teaspoon chili powder
  1. Heat oven to 450ºF with rack in middle.
  2. Arrange half of the lemon slices in a baking dish. Drizzle with 2 teaspoons oil.
  3. 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.
  4. Roast fish until just opaque and cooked through, about 10 minutes, depending on thickness.
  5. 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.
  6. 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.