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Grilled Halibut with Lemon-Basil Vinaigrette

2 1/2 tb Fresh lemon juice
2 tb Olive oil; (preferably extra-virgin)
2 Garlic cloves; crushed
1/2 ts Grated lemon peel
3 tb Thinly sliced fresh basil or 3 teaspoons dried
2 ts Drained capers
4 Halibut steaks; (about 3/4 inch thick) (5- to 6-ounce)

Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Stir in 2 tablespoons fresh basil and capers. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature.)

Prepare barbecue (medium-high heat) or preheat broiler. Season halibut steaks with salt and pepper. Brush fish with 1 tablespoon vinaigrette, dividing equally. Grill or broil halibut steaks until just cooked through, about 4 minutes per side. Transfer fish to plates. Rewhisk remaining vinaigrette; pour over fish. Garnish fish with remaining 1 tablespoon basil and serve.

Serves 4.

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