- 1 1/2 teaspoons [7.5 mL] salt
- 1 1/2 teaspoons [7.5 mL] freshly ground pepper
- 1 1/2 teaspoons [7.5 g] sugar
- 1 teaspoon [5 mL] ground chili pepper
- 2 cloves garlic, minced
- 4 [8-ounce / 227-g] each halibut fillets
- Oil
- 1 lemon, thinly sliced [to serve]
Lemony White Vermouth Butter
- 2 tablespoons [30 g] unsalted butter, melted
- 2 tablespoons [30 mL] lemon juice
- 1 teaspoon [5 mL] finely grated lemon rind
- 2 tablespoons [30 mL] white Vermouth
|
- Into a small bowl, mix together salt, freshly ground pepper, sugar, ground chili pepper and minced garlic.
- Rinse then pat dry halibut fillets using paper toweling.
- Evenly sprinkle fillets with mixture; rub for mixture to penetrate.
- Refrigerate fish fillets for at least 30 minutes, but never more than 4 hours.
- Preheat barbecue to medium heat then lower heat to medium-low.
- Into a small bowl, mix together all lemony white Vermouth butter [melted unsalted butter, lemon juice, finely grated lemon rind and white Vermouth.
- Lightly oil hot barbecue rack then lay fish fillets onto hot oiled barbecue rack, skin side underneath.
- Sprinkle fish fillets with half of lemony white Vermouth butter, close barbecue lid and grill fish fillets for approximately 5 minutes.
- Using a metal spatula, delicately lift each fish fillet, which should be a little sticked to the barbecue rack.
- Delicately turn fish fillets over and, using tongs, remove and throw away fish fillet skins.
- Sprinkle fish fillets with remaining lemony white Vermouth butter; grill fish fillets for 5 minutes longer, until easily broken-up with a fork.
- Serve halibut fillets immediately, garnished with lemon slices.
|
