May was a good month. Everything worked (well, everything except my attempt to make brussel sprouts more appetizing - truth is, sprouts are about as good as they are ever going to get.)
Anyway, I digress, this herbed butter works well with pretty much every white fish, but I like it with halibut best. If you're into wine paring (I drink pretty much whatever really. I'm not fussy) then light white would go well, try a Pinot Gris from Argentina or Chili.
2 Halibut fillets
1/4 cup melted butter
2 teaspoons Silk Road's Bow River Fish Blend (you can also use a blend of fresh parsley, chives and basil - remeber to salt and pepper too!)
2 lemon slices
Melt butter, let cool slightly. Mix in Fish Blend spice. pour over flesh side of fish, placing fish skin side down in a baking dish.
Add a slice of lemon to each fillet, and cook for about 12 mins, depending on the thickness of the fish, Flake with fork to test for doneness.
Good with rice and broccoli - they both are great for soaking up the buttery-juice! yum!
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