Grilled Halibut with Andouille Butter
Author: 
Recipe type: Direct heat
Serves: 4
 
Ingredients
  • 3 ounces fully cooked Andouille sausage, chopped
  • 1 tablespoon chopped pimentos
  • 1 small clove garlic, chopped
  • ½ cup unsalted butter, softened
  • 1 teaspoon lemon juice
  • ¼ teaspoon sea salt
  • Pinch cayenne
  • 4 halibut fillet or other firm white fish, with skin (catfish too!)
  • Cajun or Creole seasoning, I used Bull Cajun Rub
  • Olive oil
Instructions
  1. Add sausage, pimentos, and garlic to a bowl of food processor and pulse until very finely chopped. Transfer mixture to a small mixing bowl and add butter, lemon juice, salt, and cayenne then mash with a fork until well blended. Use a rubber spatula and scrape onto a piece of kitchen parchment or plastic wrap. Roll up and twist the the ends to form a cylinder. Refrigerate for 2 to 3 hours until firm. Remove parchment and slice to serve. Can be stored in the freezer for up to 1 month.
  2. Set up grill for cooking over medium-high heat. Brush and oil grates before cooking.
  3. Season the fish with Cajun seasoning and drizzle with a little olive oil. Place fish on the grill (flesh-side down) at a 45° angle to the grates cook for 4 to 6 minutes. Use a spatula to flip and cook for another 5 minutes or so. The halibut is done when it is still moist, flakes with a fork and has just turned opaque at the center.
  4. Remove from grill and top with a slice of Andouille butter. Serve immediately.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/grilled-halibut-with-andouille-butter/