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Grilled Halibut with Wild Rice and Smoked Tomatillo Butter inspired by Locke-Ober
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Inspired by Locke-Ober

Grilled Halibut with Wild Rice and Smoked Tomatillo Butter

Main Course
This sophisticated main course features perfectly grilled halibut filet paired with nutty wild rice and rich smoked tomatillo butter. The dish combines the clean flavors of fresh fish with earthy wild rice, enhanced by the savory notes of pancetta and the subtle tanginess of smoked tomatillo butter.
Prep Time 30 mins
Cook Time 40 mins
Total Time 70 mins
Servings 4

Ingredients

  • 4 piece(s) Halibut fillets (6 oz each, skin removed)
  • 1 1/2 cups Wild rice blend (Nettle lake variety if available)
  • 3 oz Pancetta (Finely diced)
  • 3 cups Chicken stock
  • 1 large Shallot (Finely minced)
  • 1 tsp Fresh thyme (Leaves only, chopped)
  • 1 whole Bay leaf
  • 4 medium Tomatillos (Husked and rinsed)
  • 8 tbsp Unsalted butter (1 stick, softened and divided)
  • 3 tbsp Olive oil (Divided)
  • 1 whole Garlic clove (Minced)
  • 2 tbsp Fresh parsley (Chopped)
  • 1 tbsp Fresh lime juice
  • 1/2 tsp Smoked paprika
  • 1 to taste Kosher salt
  • 1 to taste Freshly ground black pepper

Tools You'll Need

  • Grill or grill pan
  • Medium saucepan with lid
  • Food processor
  • Broiler-safe baking sheet
  • Fish spatula
  • Instant-read thermometer

Chef's Tip

To achieve perfectly grilled halibut that remains moist, start with a very hot grill to create clear grill marks, then reduce heat to medium and close the lid to create a gentle cooking environment that won't dry out the delicate fish.

Instructions

  1. Prepare tomatillo butter: Preheat broiler. Toss tomatillos with 1 tablespoon olive oil and place on a baking sheet. Broil until charred and softened, about 5-7 minutes, turning once.
  2. Let tomatillos cool, then roughly chop and combine in a food processor with 6 tablespoons softened butter, garlic, 1 tablespoon parsley, lime juice, and smoked paprika. Pulse until well combined but still slightly chunky.
  3. Transfer butter mixture to a small bowl, season with salt to taste. Cover and refrigerate until needed.
  4. Prepare wild rice: In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add diced pancetta and cook until crisp, about 5 minutes.
  5. Add shallot and cook until softened, about 2 minutes. Add wild rice and stir to coat with oil.
  6. Add chicken stock, thyme, bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil, then reduce to a simmer.
  7. Cover and cook until rice is tender and most liquid is absorbed, about 35-40 minutes. Remove bay leaf.
  8. Grill halibut: About 15 minutes before rice is done, preheat grill to high heat. Pat halibut fillets dry and brush with remaining olive oil. Season with salt and pepper.
  9. Oil grill grates well. Place halibut on grill and cook for 4 minutes without moving.
  10. Carefully turn fillets and cook for another 3-4 minutes until fish is opaque and flakes easily with a fork.
  11. Finish rice by stirring in remaining butter and parsley. Adjust seasoning if needed.

Plating

Mound wild rice in the center of each warmed plate. Place grilled halibut on top of the rice. Top each piece of fish with a generous dollop of the smoked tomatillo butter, allowing it to melt slightly. Garnish with additional chopped parsley if desired.

Storage & Reheating

The tomatillo butter can be prepared up to 3 days in advance and stored in the refrigerator. Bring to room temperature before serving. Leftover fish and rice can be refrigerated in separate airtight containers for up to 2 days. Reheat the rice in a microwave with a splash of water. The fish is best enjoyed freshly cooked, as reheating will significantly affect its texture.

About This Recipe

This refined halibut dish draws inspiration from Locke-Ober's commitment to classic preparation methods with creative flavor combinations. The restaurant was known for its careful treatment of seafood, and this recipe honors that tradition by pairing pristine halibut with rustic wild rice elements. The smoked tomatillo butter adds a contemporary twist while maintaining the restaurant's emphasis on rich, well-developed flavors.

How did it turn out?

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