Grilled Halibut with Compound BBQ Butter Recipe

Get that grill all fired up and ready with this Grilled Halibut with Compound BBQ Butter Recipe. It is sure to get those taste buds going.


BBQ Seasoning

½ cup paprika

½ cup of brown sugar

3 tablespoons onion powder

2 tablespoons garlic powder

2 tablespoons cumin

Grilled Halibut with seasoned butter

1 teaspoon chopped fresh oregano leaves

1 scallion, white and green parts only, finely chopped

One stick unsalted butter (8 tablespoons) (softened!)

3 teaspoons of BBQ seasoning

1 teaspoon grated orange zest

¼ teaspoon kosher salt

¼ teaspoon cayenne pepper

6 – 6 oz. halibut filets, about 1 inch thick

Olive Oil for brushing

Freshly cracked pepper

To make the base for the BBQ seasoning:

Stir together the first five ingredients in a suitable bowl and set aside.

Leftover seasoning can be stored in an airtight container in a dry environment for several months

In food processor add oregano, scallions, butter, BBQ seasoning mix, orange zest, ¼ teaspoon salt, and cayenne pepper.

Blend in food processor until well incorporated.

Spoon the seasoned butter onto a sheet of plastic wrap. Using the edges of the plastic wrap as a shield for your hands, shape the butter into a log, roll up the plastic and refrigerate for at least 30 minutes. (This can be made days ahead of time.)

Heat grill to medium high. Coat the hot grill with olive oil just before adding the fish.

Brush filets on both sides with oil and season with salt and pepper. Grill the halibut filets until the center of the fish is opaque and firm, about 4 minutes per side.

Note: If you want the cross-hatch grill marks, place filets on grill at 45 degree angle. After 2 minutes, re-adjust filets reversing 45 degree angle for the final two minutes. Flip filets and repeat procedure on other side of the filet for the final 4 minutes. Also, if you have a temperature probe, internal temperature of the filet should be 135 degrees F.

Transfer filet to serving dish and spread a generous tablespoon of the seasoned butter over the fish. Serve the remaining butter with the fish, if desired.

Recipe by Tom Swieczhowski

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