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1. Cube butter and let sit at room temp.
2. In a small pot or pan, on medium heat, add garlic, shallot, thyme, vinaigrette, lemon juice, and peppercorns. Reduce until almost dry (just moist).
3. Add 1/4 cup of heavy cream; heat until almost at a boil, stirring as it thickens.
4. Whisk in one cube of room temperature butter at a time, allowing each to melt. Remove from heat when the last bit of butter is dropped in.
5. Season with salt and pepper to taste.
1. Heat BBQ to 450 to 500 degrees. Brush Halibut with olive oil and sprinkle with a dash of kosher salt and pepper (both sides).
2. Quickly spray grill with a non stick oil (we us olive), then immediately place Halibut steaks on the grill.
3. Close the lid and cook for 3 to 5 minutes. 3. Using a large metal spatula, gently flip the steaks and cook for an additional 3 to 5 minutes.
4. Remove from grill, top with the Beurre Blanc – so delicious!