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Lemon fennel halibut

June 23, 2010

On a search for vanilla beans to complete the recipe for vanilla ice cream that I’m making tonight in my new ice cream maker (wow, that was a terrible clause), I ended up at Whole Foods. The Giant food store I usually frequent has a despicable fish counter, and I rarely buy any sort of fresh seafood there. Whole Foods, however, is a different story. The halibut on display looked so delicious that I had to buy a pound and rearrange all of my other planned menus this week.

The way I prepared the halibut is actually part of a shrimp/halibut duo recipe, but I omitted the shrimp.

Lemon Fennel Halibut

  • 1 pound halibut cut into 2 inch pieces
  • 12 shrimp
  • 1 tsp lemon pepper seasoning
  • 2 tablespoons butter
  • 1/2 teaspoon fennel seeds, crushed
  • 1/4 teaspoon salt

In a medium-sized bowl, melt the butter. Add the lemon pepper, fennel, and salt. Toss in the halibut and shrimp to coat. (At this point, I refrigerated the marinating halibut for a while because I wasn’t quite ready to cook it, but it’s not necessary to do so.) Turn on the grill and heat the grill basket, cook the halibut about 3-4 minutes per side until flaking with a fork. (The shrimp turn immediately red on the grill, no worries about them being done.)

The simple recipe really brings out the flavor of the halibut. Buttery, lemony, and delicious!

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