Grilled Halibut with Martini Butter


3 pounds. halibut steaks
1/3 cup olive oil
3 T. dry vermouth
2 tsp. salt
2-3 tsp. freshly ground pepper

2 T. gin
1 T. dry vermouth
1/3 cup pimiento-stuffed green olives
8 T. unsalted butter at room temp. 1 tsp. grated lemon zest
dash of cayenne pepper


6 7oz. halibut steaks 1/3 cup olive oil
3 T. dry vermouth

1/2 tsp. salt
1 tsp. freshly ground pepper
Martini butter (see recipe below)

Brush both sides of fish with olive oil and vermouth. Season with salt and pepper. Cover with plastic wrap and marinate for 30 minutes at room temperature.
Prepare a hot fire. Oil grill and set 4 to 6 inches from coals. Grill halibut, turning only once, until fish is just opaque in the center, about 8 to 10 minutes total time. Serve each with a dollop of Martini butter.

In a small sauce pan, boil gin and vermouth over high heat until liquid is reduced to 1 tablespoon, 2 to 4 minutes. Remove from heat and let cool.
In a blender or food processor, combine reduced gin mixture, olives, butter, lemon zest and cayenne. Process until olives are minced. and mixture is well blended. Martini butter can be stored for days in the refrigerator or weeks in the freezer.
Serves 6