Mouthwatering Grilled Popcorn Halibut

You’ll Need

4 – Six ounce fresh halibut fillets

Your favorite neutral tasting cooking oil

1/8 cup cooked un-popped popcorn kernels. The ones that didn’t pop from your last batch of popcorn

1/2 cup fresh popped popcorn

Lemon parsley compound butter, recipe to follow

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 fish are both well oiled.

Once the fish is on the grill, resist the temptation to move it. Always use indirect heat for delicate fish.

When grinding cooked, un-popped popcorn kernels, make sure to use a clean dry pepper grinder or cleaned, washed and dried coffee grinder- preferable not one with residual coffee oils. I usually reserve a grinder just for this purpose. I love to grind those cooked un-popped kernels of corn on my morning toast.

Here’s How

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.

Place fish down on the grill or in the pan and cook until flesh is firm and just opaque in the center, about 4 to 5 minutes per side. Remove fish from the grill, immediately top with compound butter, and fresh ground unpopped popcorn kernels. Enjoy, It’s that Simple!

Lemon Parsley Butter

You’ll Need
8 tablespoons unsalted butter 1 stick, at room temperature
1/4- 1/2 cup fresh Italian parsley, minced fine
2 lemons zested
1/2 teaspoon freshly ground white pepper
1/2 teaspoon kosher salt

Here’s How

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 !

Finish fish with a good topping of fresh ground cooked un-popped popcorn kernels – the ones that didn’t pop from your last batch of popcorn.

Top with fresh popped popcorn and a beautiful green salad and serve with warm crusty french bread!


Published by Chef Gigi Gaggero, Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

Professional Chef, Two Time Award-Winning Book Author, Former Academic Director from Le Cordon Bleu, and Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

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