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Broiled Seafood Steaks With Basil Butter

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Top your seafood steak with basil butter, then rub in bread crumbs.

Try this recipe with a 1 1/2-inch thick halibut steak or 1-inch salmon or swordfish steaks. Be prepared for your fire alarm to react to the broiler.

Broiled Seafood Steaks With Basil Butter

4 (6- to 7-ounce) seafood steaks (halibut, swordfish or salmon)
Coarse salt, to taste
Freshly ground white pepper, to taste
Olive or vegetable oil
About 4 tablespoons Basil Butter, at room temperature
About 4 teaspoons fresh bread crumbs

Basil butter:
1 cup fresh basil
4 tablespoons butter, at room temperature
1/2 garlic clove, minced to a paste with a touch of salt
Freshly ground white pepper, to taste

Once the skillet is hot, add the seafood, butter side up.

Season the seafood with salt and white pepper on both sides. Pour a little oil on a plate and set the fish on top. Smear the top of each piece of fish with about 1 tablespoon of the butter, then sprinkle on about 1 teaspoon bread crumbs and pat them into the butter. You can prep the fish well in advance and refrigerate it until you’re ready to broil.

Set an oven rack in the top position, slide in a cast-iron griddle, and turn on the broiler. Let the griddle heat for 15 minutes.

Se tthe fish onto the griddle, buttered side up. You’ll hear an immediate and very satisfying sizzle. Broil for 6 1/2 to 7 minutes if using halibut, 3 minutes for salmon or 4 1/2 minutes for swordfish. If you’re unsure about the doneness, poke inside with a knife. If should look slightly rare in the center; the carry-over heat will finish the cooking.

Remove the fish with a spatula and let rest for several minutes before serving.

To make the basil butter, blanch the basil for 30 seconds. Drain, then shock in ice water to retain color. Drain again and squeeze the basil dry.

Give the basil a rough chop. Combine the basil, butter, garlic paste and pepper in a food processor until smooth. Wrap in plastic wrap or aluminum foil and refrigerate until firm.

Makes 4 servings.

From “Fish Without a Doubt” by Rick Moonen and Roy Finamore

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