1/8 c cooked but unpopped popcorn kernels ( the ones that didn’t pop ; from your last batch of popcorn
1/2 c fresh popped popcorn
lemon parsley compound butter ( see recipe below)
* Avoid Atlantic halibut, which is overfished; try to buy Pacific or Alaskan halibut instead. Keep in mind fish cooks very quickly on the grill and it is delicate, so make sure the grill and the meat are both well oiled. Once its down on the grill, resist the temptation to move it – use indirect heat.When grinding cooked but (unpopped) kernels of corn from past batch of popcorn use a clean dry pepper grinder or cleaned, washed and dried coffee grinder- preferable not one with residual coffee essence.
Heat a grill or a seasoned grill pan to medium high (about 375°F). Pat fish dry with paper towels, brush both sides with oil, and season well with salt and freshly ground white pepper.
8 tablespoons unsalted butter 1 stick, at room temperature
1/4 cup minced fresh Italian parsley
2 teaspoons finely grated lemon zest
2 teaspoons freshly ground white pepper
1 teaspoon kosher salt
Place butter in a mixing bowl and use a rubber spatula to soften until it is very spreadable. Add
ingredients, and mix until thoroughly combined. Place compound butter on a sheet of plastic wrap. Shape into a log, and twist the ends to seal. Place butter in the refrigerator to harden, at least 30 minutes. When ready to use slice a disc off and place on top of fish after grilling and prior to serving !