You may also like
Categories:
paprika sugar onion powder oregano scallion butter orange zest kosher salt cayenne pepper extra-virgin olive oil freshly cracked black pepper
Viewed: 60 - Published at: 8 years agoIngredients
- 1 1/2 cups paprika
- 3/4 cup sugar
- 3 3/4 tablespoons onion powder
- 1 teaspoon finely chopped fresh oregano leaves
- 1 scallion, white and light green parts only, finely chopped
- 6 tablespoons butter, at room temperature
- 2 teaspoons Neely's BBQ seasoning
- 1 teaspoon grated orange zest
- 1/4 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon cayenne pepper
- 6 (6-ounce) halibut fillets, about 1-inch thick
- Extra-virgin olive oil, for brushing
- Freshly cracked black pepper
- 2 pounds asparagus, trimmed
Method
- Stir the paprika, sugar and onion powder together in a bowl and set aside.
- Halibut:
- In a small bowl, using a rubber spatula, combine the oregano, scallions, butter, barbeque seasoning, orange zest, 1/4 teaspoon salt and cayenne pepper.
- Spoon the seasoned butter onto a piece of plastic wrap.
- Using the plastic wrap as a shield for your hands, shape the butter into a log, wrapping it in the plastic, and refrigerate for at least 30 minutes.
- Heat a grill to medium-high.
- Brush the fish fillets on both sides with olive oil and season with salt and pepper.
- Grill the halibut fillets until the center of the fish is opaque and firm, about 4 minutes per side.
- Brush the asparagus with some more oil and season the stalks with salt and pepper.
- Grill the spears until they are tender, turning them once, about 6 minutes total.
- Transfer the fish and asparagus to serving plates.
- Spread a generous tablespoon of the barbeque butter over the fish.
- Serve the remaining butter alongside the fish, if desired.
