What I Loved
I am a seafood junkie. However, I have always been hesitant to cook seafood myself. The fish is often expensive, and it is so easy to ruin. This was a recipe for broiled halibut that takes the guessing out of the equation. It is impossible to miss with this recipe. What I loved was how effortlessly I was able to cook this. Start to finish it took 15 minutes from fridge to plate. The fish was moist and perfectly cooked. The compound butter formed a delicious sauce that melted over the entire filet, gently basting the delicate morsel with big flavor. The broiled halibut flaked apart effortlessly, and it was a pure delight to eat. If fish is something that intimidates you in the kitchen, then this recipe is for you.
I always try to think of equipment that is useful and helps cut down on prep time. For this one I have a lemon juicer and a wide spatula for getting fish out of the pan without breaking it apart. You can get your juicer and spatula here and here.
Original Broiled Halibut Recipe
The slices of halibut should be nearly an inch thick. After seasoning slightly with salt and pepper, spreading very lightly with soft butter, and dredging with flour, broil for twelve minutes. Serve on a hot dish, with maitre d’hotel butter spread on it. This dressing is made by beating together four tablespoonfuls of butter, one of lemon juice, one of chopped green parsley, half a teaspoonful of salt, and a quarter of a teaspoonful of pepper. The sauce is capital for any kind of broiled or fried fish or meat.
The original method is near perfection. I had some slight adjustments.
1 halibut filet (6 or so ounces per person)
melted butter and flour for dredging
salt and pepper for seasoning
For the Compound Butter:
4 tablespoons butter
1 tablespoon fresh lemon juice
1 tablespoon chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
Salt and pepper each filet. Lightly coat each filet in melted butter and then lightly dredge in flour. Put a sheet of aluminum foil on a baking sheet and spray with non stick spray (optional). Place in oven on high broil. Rack should be near the top. Broil for 10 minutes.
While the fish is broiling, mix your butter. Combine all ingredients for the compound butter in a bowl. Separate into fourths. Place a spoonful on each filet of fish out of the oven.
The butter is enough for four 6 ounce portions of halibut.
What I learned
Broiled halibut is an impressive entree on any menu. People pay big bucks in fancy restaurants for this type of preparation. This was the first time I ever broiled fish. I learned that it made the whole ordeal absolutely effortless. Seriously, anyone can make this recipe. It is incredibly easy and straightforward. Broiling will be my new go to method for cooking fish.
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Miss Parloa’s Kitchen Companion. A Guide For All Who Would Be Good Housekeepers. Published in 1887