Grilled Halibut w/ Lemon-basil Vinaigrette
YIELD: Serves 4
- 4 5- to 6-ounce halibut steaks (about 3/4 inch thick)
- 2 1/2 tablespoons fresh lemon juice
- 2 tablespoons olive oil (preferably extra-virgin)
- 2 garlic cloves, crushed
- 1/2 teaspoon grated lemon peel
- 3 tablespoons thinly sliced fresh basil or 3 teaspoons dried
- 2 teaspoons drained capers
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. Re-whisk remaining vinaigrette; pour over fish. Garnish fish with remaining 1 tablespoon basil and serve.
More About Halibut
Halibuts are coveted for their mild yet sweet flavor. Unlike their giant Pacific cousins, our local Gulf of Maine/Bay of Fundy fish range in size from 35 to 150 lbs, making their fillets all the more moist. Caught by hooks, they are brought in by dayboats and sent immediately to market as fresh catch, not frozen as is common with the Pacific fish. Halibut is extremely versatile in the kitchen - rich and meaty, it cooks white and can be baked, broiled, steamed or poached - and even stands up well on the grill! We source ours from nearby Nova Scotia and the seasonal spring Maine catches.