Let your market-fresh halibut shine on the grill or in the oven by finishing it with a luscious butter spiked with lemon zest and Basque Chili Powder. The mild heat, smoky sweetness and vibrant red tone of the spice echo the Basque tradition and elevate simple seafood into something memorable.
INGREDIENTS:
4 (6 oz.) halibut fillets
Salt and freshly ground white or black pepper
2 tablespoons olive oil
4 tablespoons unsalted butter, softened
Zest of 1 lemon
1 teaspoon Basque Chili Powder (from Borba Family Farms)
1 tablespoon chopped fresh parsley
METHOD:
Preheat grill or oven to 425 °F and brush halibut fillets with olive oil. Season lightly with salt and pepper.
In a small bowl, combine softened butter, lemon zest, Basque Chili Powder and chopped parsley. Set aside.
Cook halibut fillets for about 4–5 minutes per side (depending on thickness) until just cooked through and flaky.
Remove fish from heat and top each fillet with a generous slice of the chili-butter. Allow it to melt over the fish just before serving.
SERVING SUGGESTIONS:
- Accompany with roasted new potatoes, steamed green beans tossed in olive oil, or a crisp salad of farmers-market greens.
- Add a spoonful of aioli or a dollop of crème fraîche mixed with a pinch of Basque Chili Powder for a creamy accent.
- Serve over saffron rice or creamy polenta to catch every drop of the melted chili-butter.
- For a light summer meal, pair with a chilled glass of Albariño or a citrusy sparkling water with lemon wedges.
