Instructions: Seafood Alternatives: sea bass, swordfish, salmon To prepare the flavored butter, cream the softened butter in a medium bowl with a fork, then add the crushed raspberries, arugula, salt and pepper. Continue mixing with the fork until thoroughly blended. Spoon the butter onto a sheet of waxed paper or foil and form into a tight cylinder, twisting the ends snugly. Refrigerate until needed; the butter can also be frozen.

Preheat the grill to high, or heat coals until they glow red, with white ash around the edges. Lightly brush the halibut with oil and sprinkle with salt and pepper. Rub a lightly oiled towel or cloth over the grill, add the halibut and cook until lightly browned, 3 to 4 minutes. Turn the halibut and continue cooking until opaque through (cut to test), 3 to 4 minutes longer.

Unwrap the chilled butter and cut across into 1/3-inch slices. Top each halibut piece with a slice of arugula raspberry butter and serve. Remaining butter can be frozen and saved for another use.

This recipe yields 4 servings.

Comments: The butter accented with fresh raspberries and peppery arugula makes a great finish. If you cannot find arugula (also known as rocket), try basil or parsley in its place. Fresh raspberries are best here, as thawed frozen berries will be too wet.

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