Neely’s BBQ seasoning:
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
*I just bought BBQ seasoning but make sure it’s not too salty if you go that route.
Grilled Halibut with BBQ Butter:
1 teaspoon finely chopped fresh oregano leaves
1 scallion, white and light green parts only, finely chopped
6 tablespoons butter, at room temperature
2 teaspoons Neely’s BBQ seasoning
1 teaspoon grated orange zest
1/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon cayenne pepper
6 (6-ounce) halibut fillets, about 1-inch thick
Extra-virgin olive oil, for brushing
Freshly cracked black pepper
2 pounds asparagus, trimmed
Preheat the oven to 400.
In a small bowl, using a rubber spatula, combine the oregano, scallions, butter, barbeque seasoning, orange zest, 1/4 teaspoon salt and cayenne pepper.
Spoon the seasoned butter onto a piece of plastic wrap. Using the plastic wrap as a shield for your hands, shape the butter into a log, wrapping it in the plastic, and refrigerate for at least 30 minutes.
Brush the asparagus with some more oil and season the stalks with salt and pepper. Cook in the oven for about 15-20 minutes.
Heat a grill to medium-high (I used my George Forman). Brush the fish fillets on both sides with olive oil and season with salt and pepper. Grill the halibut fillets until the center of the fish is opaque and firm, about 4 minutes per side.
Transfer the fish and asparagus to serving plates. Spread a generous tablespoon of the barbeque butter over the fish.