ROASTED HALIBUT
A Tom Douglas® Recipe
INGREDIENTS:
- 1’’ thick halibut filets
- ‘Rub with Love’ Seafood Rub
- Olive Oil
- 1 bunch asparagus
- ½ lemon
- Lemon aioli or toasted shallot mustard vinaigrette (halibut is a very lean fish, we like to serve it with either an aioli or vinaigrette)
DIRECTIONS:
- Preheat grill to medium-high heat.
- Drizzle both sides of halibut with olive oil.
- Rub all sides of halibut with Seafood Rub. About 1 ½ teaspoons on each filet.
- Let halibut rest for 5 minutes.
- Trim the woody stem off the asparagus. Do not snap the bottoms off. Snapping the bottom becomes wasteful.
- Place both halibut and asparagus on hot grill.
- Cook halibut for about 4 minutes on each side.
- Carefully turn asparagus a few times.
- Grill asparagus for about 5 minutes. Until nicely charred.
- Squeeze lemon on both halibut and asparagus.
- Season asparagus with salt and pepper.
- Remove halibut from the grill when the internal temperature has reached 135°
- Serve halibut with a drizzle of your favorite vinaigrette or a dollop of aioli.
Lemon Aioli
Makes 2 cups
- 2 egg yolks
- 2 tablespoons of fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced fine
- 1 ½ cups canola oil
- ½ cup extra virgin olive oil
- Zest of one lemon
- Kosher salt and fresh ground black pepper, to taste
- In a bowl of a food processor, combine the egg, yolk, lemon juice and zest, mustard and garlic.
- With the machine running slowly, pour the canola oil, then the olive oil in a steady stream through the feed tube.
- The mixture will emulsify into a mayonnaise.
- Season with salt and pepper.
- Remove the aioli to a small bowl, cover, and keep refrigerated.