Foil-Wrapped Halibut Roast Infused with Rosemary

• porcje: SERVES 6 TO 8

Składniki

1 halibut roast, about 3½ pounds

I teaspoon salt

I teaspoon freshly ground black pepper

2 tablespoons unsalted butter

4 fresh rosemary sprigs, each 4 inches long melted unsalted butter and lemon wedges

Wskazówki

Build a medium-hot fire in a grill with a cover. Rub the roast all over with the salt and pepper. Place on a sheet of heavy-duty aluminum foil and rub the ends and the top of the foil with 1 tablespoon of the butter. Then pack he bone on each end with ½ tablespoon butter. Put 2 rosemity sprigs on each end and wrap the roast tightly in the foil. Put the foil package, seam side down, in the center o the grill rack, Cover and cook for 1o minutes per pound for a roast that is 6 inches thick, another 1 to 2 minutes per pound for

roasts up to 8 inches thick. Remove the foil, seam side up, to a platter. Peel back the foil and the skin will peel back with it, leaving the succulent flesh exposed. To check for doneness, insert a knife all the way to the bone in the center of the roast. There should be no pink (recipe continues)

remaining and the meat should easily pull away from the bone. If not, rewrap the fish and return it to the grill for another few minutes. Fillet the fish in 4 pieces, 2 pieces from the upper half and 2 pieces from the lower. Cut each piece in half to make 8 pieces in all. Discard the bones and skin. The juices from the fish, although they look tempting, are diluted and lacking in flavor. Instead, serve the fish with lemon wedges and a

bowl of melted butter.