Halibut's mild flavor and white flesh make preparation a snap, especially when you soak the fish in a delicious marinade. By leaving the Halibut fillet to soak for at least thirty minutes and up to two hours, you allow all the flavors to permeate the meat as well as help keep it tender and moist
Halibut with Almond Butter
½ cup sweet butter
1/ pkg. (4 oz) sliced almonds
3 T. lemon juice
1 T. chopped fresh parsley
2 dashes Worcestershire sauce
4 Halibut steaks
Sliced almonds and lemon wedges for garnish
Melt ¼ cup of the butter in a small skillet over medium heat until light brown. Cut remaining butter in 4 pieces and set aside to soften. Add almonds to skillet and sauté until lightly toasted. Place in blender and add lemon juice, parsley, Worcestershire sauce and softened butter. Blend about 10 seconds. Remove from blender and chill.
Broil halibut 4 inches from heat until up-side is light brown (4-5 minutes). Turn over and broil (4-5 minutes) until fish flakes easily when prodded with a fork. Remove from heat, plate and top each steak with a dollop of almond butter.
Sprinkle with sliced almonds and garnish with lemon wedges.