Recipe: Grilled Halibut T-Bone Steaks
This recipe from the Oceanaire Seafood Room makes 4 servings, and they say is light enough to be perfect for swimsuit season.
INGREDIENTS:
4 Alaska Halibut Steaks (12 – 14 oz. each)
2 Tbsp. Extra Virgin Olive Oil
1 Lemon, cut into quarters
Coarse Salt (to taste)
Fresh Ground Black Pepper (to taste)
1 lb. Haricots Verts, snipped and cleaned
1 Tbsp. Shallots, minced
1 Tbsp. Rice Wine Vinegar
1 Tbsp. Dry White Wine
½ cup (1 stick) Chilled Butter, cut into 8 tablespoons
1 Tbsp. Chopped fresh flat-leaf parsley
½ oz. Black Caviar
½ oz. Red Salmon Vaciar or Red Tobiko Caviar
White Pepper (to taste)
DIRECTIONS:
- Preheat your grill to high head and lightly oil the grill grates.
- Brush each halibut steak with plenty of extra virgin olive oil. Squeeze the lemon over each steak and season with coarse salt and black pepper.
- Carefully place the steaks on the hot grill and cook for about 5 minutes on each side, until lightly charred and browned and the fish can be flaked with a fork.
- Toss the haricots verts in the remaining olive oil and season with salt and pepper. Place the beans on the grill grates, so they will not fall through the grates and cook until al dente and slightly charred.
- Remove the cooked halibut steaks and haricots verts to a warm serving plate and cover with aluminum foil to keep warm.
- While the fish rests, combine the minced shallot, vinegar, wine and ¼ cup water in a small saucepan; bring to a boil. Reduce heat to medium; simmer until almost all liquid has evaporated, 5-7 minutes. Reduce heat to low; whisk in the whole stick of butter, 2 tablespoons at a time, letting each addition melt before adding the next.
- Stir in parsley and stir in the caviars until just warm. Season the sauce with white pepper.
- Spoon the warm caviar butter sauce over the grilled halibut steaks and the haricots verts; serve immediately.
