Grilled Halibut with Andouille Butter

Halibut with Andouille Butter - vert

I few years ago I made an appetizer for an event that included an Adouille sausage sauce that received pretty great reviews. This recipe Andouille butter has been bouncing around in the back of my noggin for a while, but I had actually envisioned it with blackened catfish.

I went to pick up some catfish and none was to be had, but this beautiful halibut was fresh in and I couldn’t refuse. I didn’t want to be too heavy handed with the blackening spice because this halibut was so fresh and I wanted it’s sweetness to really shine.

I lightly dusted the fish with Cajun seasoning to tie in the Louisiana Creole flavors and it was spot on. The fish was sweet and lightly spiced with the buttery Andouille sausage melting down the sides and into the vegetables I served with it.

Any firm fleshed white fish will work, as would trout fillets or meaty catfish. All that was missing was some dirty rice and a big hunk of cornbread!

Grilled Halibut with Andouille Butter

serves four

3 ounces fully cooked Andouille sausage, chopped
1 tablespoon chopped pimentos
1 small clove garlic, chopped
1/2 cup unsalted butter, softened
1 teaspoon lemon juice
1/4 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

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.

andouille butter

Set up grill for cooking over medium-high heat. Brush and oil grates before cooking.

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.

Remove from grill and top with a slice of Andouille butter. Serve immediately.

Halibut with Andouille Butter

Cheers and Happy Grilling!
~Jeff

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