Grillet Kveite
Thick halibut steaks grilled and glazed with brown butter, capers and lemon — pristine fjord fish.
Cultural Context & History
Halibut is the king of the fjord's white fish — firm, sweet and prized. Grilled simply and dressed in caper brown butter, it needs no embellishment beyond a squeeze of lemon.
Ingredients
- 4 thick halibut steaks (approx. 200 g each)
- 2 tbsp olive oil
- Salt and pepper
- For the butter sauce: 100 g butter, 1 tbsp chopped tarragon, 1 tbsp lemon juice
- Grilled asparagus and boiled potatoes, to serve
Recommended Tools
- Wide fish sliceTurns the thick steaks without breaking the flakes.
- Instant-read thermometerConfirms the centre is just cooked through.
- Small whiskEmulsifies the herb butter to a smooth pour.
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Step-by-Step Instructions
- 1
Brush the halibut steaks with olive oil and season generously with salt and pepper.
- 2
Heat the grill to medium-high.
- 3
Grill the steaks for 4–5 minutes per side, until grill marks appear and the flesh flakes cleanly.
- 4
Melt the butter, then whisk in the chopped tarragon and lemon juice for a simple herb butter.
- 5
Spoon the sauce over the fish and serve with grilled asparagus and boiled potatoes.
Chef's Tip
Halibut is lean and dries out in a heartbeat — leave the steaks undisturbed until they release cleanly from the grate, and lift them the moment the flesh turns opaque, as it keeps cooking off the heat.
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