Fish &
Seafood
Recipes
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BiCoastal Seafood
We’ve got . . . choice, gourmet, selection
Grilled Halibut with Lemon-Basil Vinaigrette
Ingredients:
2 cloves garlic, crushed
3 teaspoon fresh basil, minced
4 halibut steaks - 6 oz. each (about ¾ inch thick)
2 ½ tablespoons fresh lemon juice
½ teaspoon grated lemon peel
2 tablespoons olive oil (preferably extra-virgin)
2 teaspoons drained capers
Preparation:
Whisk lemon juice, olive oil, crushed garlic and grated lemon peel in small bowl. Stir in minced 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. Re-whisk remaining vinaigrette; pour over fish. Garnish with lemon zest. Serves 4.
Great with: baked potatoes, or parsley potatoes, or basmati rice, with peas or carrots
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[recipe curtesy of Toppits Quality Frozen Foods]
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