Grilled Halibut and Asparagus with Barbecue Butter

Name: Grilled Halibut and Asparagus with Barbecue Butter
Yield: serves 6
Ingredients: 1 teaspoon finely chopped fresh oregano leaves; 1 scallion, white and light-green parts, finely chopped; 6 tablespoons butter, at room temperature; 2 teaspoons Neely’s Barbecue Seasoning (page 22); 1 teaspoon grated orange zest; Kosher salt; Pinch cayenne pepper; Six 6-ounce halibut fillets, about 1 inch thick; Extra-virgin olive oil, for brushing fish and asparagus; Freshly ground black pepper; 2 pounds asparagus, trimmed

December 9, 2011

Gina: This is an idea that Pat and I hatched when we were thinking of other ways to use our Neely’s Barbecue Seasoning. We were already sprinkling it over various meats, and I was using it to season catfish. So, one evening when I was having a cocktail (which is when I am most creative), I thought, why not combine the barbecue seasoning with butter?!? I checked with Pat, and he thought it was a great idea, and, voilà, barbecue butter was born. You know, some of our best dishes have come from just messing around, so you might want to do what we do and let yourself go in the kitchen! During warm weather, when we don’t have the time (or the desire) to stand over a hot stove, few meals are as enticing as a piece of grilled fish like halibut, tuna, or salmon alongside grilled spears of asparagus slathered with this lively butter. The addictive butter (flavored with fresh herbs, scallions, and orange zest) is also incredibly versatile. Try it tossed with pasta and grilled shrimp, or melted over a seared steak. Boiled creamy new potatoes or steamed rice is a great accompaniment to this simple, satisfying meal. Barbecue butter will keep in the fridge for 4 or 5 days.

Recipe notes