Firm white fish like halibut with curry butter is a classic, so it seemed like a good idea to take that to the grill with our Bombay Curry-ish seasoning. Be sure to keep the butter at room temp so it doesn’t cool the fish down when you add it to the dish.
INGREDIENTS
- 2 Halibut Steaks, a little over a pound total
- Olive oil
- Dizzy Pig Bombay Curry-ish seasoning
- Curry-ish Lime Butter
- 1/2 stick butter at room temperature
- 1 Tbsp Dizzy Pig Bombay Curry-ish seasoning
- 1 Tbsp chopped cilantro, plus extra for garnish
- Juice of 1/2 lime
- Garnish
- 1 Tbsp chopped cilantro
- Thin lime wedges
INSTRUCTIONS
- Preparation
- Prepare the grill to cook direct over medium high heat
- Brush the Halibut lightly on both sides with olive oil
- Season liberally with the Dizzy Pig Curry-ish Seasoning, then set aside
- In a small bowl, combine the butter, Dizzy Pig Curry-ish Seasoning, cilantro, and lime juice
- Mix well, then set aside at room temperature
- Cooking“
- Place the Halibut on the grill and cook for 4-5 minutes until golden brown
- Carefully flip, then cook another 4-5 minutes until the fish is just beginning to flake and cooked to an internal temperature of 135°F
- Remove to a plate.
- Serving“
- As soon as possible, top each piece of halibut with a scoop of the Curry-ish Lime Butter
- Garnish with a sprinkle of chopped cilantro and a couple thin lime wedges
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Three simple inredients – halibut steaks, olive oil, and Dizzy Pig Bombay Curry-ish seasoning
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Curry-ish Lime Butter ingredients
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Brush the Halibut lightly on both sides with olive oil and season liberally with the Curry-ish
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Combine the butter, Dizzy Pig Curry-ish Seasoning, cilantro, and lime juice and mix well
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Place the Halibut on the grill and cook for 4-5 minutes until golden brown. Carefully flip and cook another 4-5 minutes to an internal temperature of 135°F
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As soon as possible, top each piece of halibut with a scoop of the Curry-ish Lime Butter, and garnish with cilantro
