Alder planked Halibut with Herb Buttered Mushrooms and Spring Peas

Alder planked Halibut with Herb Buttered Mushrooms and Spring Peas

Alder-Planked Halibut with Herb-Buttered Mushrooms & Spring Peas
Wild Alaskan halibut grilled on an alder plank for a kiss of smoky flavor, topped with earthy herb-buttered mushrooms and sweet spring peas. A seasonal celebration of clean, bright flavors and Northwest simplicity.

Ingredients:

For the Halibut:

• 2 Alder planks (for grilling)

• 4 (6 oz.) portions Copper River Halibut

• Olive oil (for drizzling)

• Kosher salt & freshly ground black pepper (to taste)

For the Herb Butter:

• 8 oz. butter, softened

• 1 Tbsp. fresh parsley, chopped

• ½ Tbsp. lemon juice

• 1 Tbsp. garlic, minced

• 1 Tbsp. onion, minced

For the Vegetables:

• 8 oz. assorted mushrooms, sliced

• 2 cups fresh spinach

• 1 cup green peas

Instructions:

1. Make the Herb Butter:
   In a small bowl, combine the parsley, lemon juice, garlic, and onion (or shallot). Add a pinch of salt and pepper. Mix well and set aside.

2. Prep the Grill & Planks:
   Preheat the grill to 450°F. Soak the alder planks in warm water for 15 minutes to prevent burning.

3. Grill the Halibut:
   Place the halibut portions on the soaked planks. Drizzle with olive oil and season with salt. Grill for about 15 minutes, or until the internal temperature reaches 125°F.

4. Sauté the Vegetables:
   In a large skillet, melt half of the herb butter and sauté the mushrooms until soft. Add the peas, spinach, and the remaining herb butter. Cook just until the spinach wilts, then remove from heat.

5. Serve:
   Serve the halibut directly on the plank, topped generously with the buttered mushrooms and spring vegetables.

 SHOP HALIBUT

Enjoy, 

- Sena C Wheeler
 www.senasea.com                                                


Sena holds degrees in nutrition and food science in addition to being a Mom, foodie, and third generation fisherman's wife.  Visit her at SenaSea.com where she blogs about family, fish and food.  

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