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Grilled Halibut with Lemon-Basil Vinaigrette


I made the vinaigrette when I only had two fish steaks to serve and it made the perfect amount of gravy. I suggest, if you're a saucy minx, doubling up on the dressing so there's enough to cover four fishes.

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  • 2 1/2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil (preferably extra-virgin)
  • 2 garlic cloves, crushed
  • 1/2 teaspoon lemon peel, grated
  • 3 tablespoons fresh basil, thinly sliced or 3 teaspoons dried
  • 2 teaspoons drained capers
  • 4 (5-6 ounce) halibut steaks (about 3/4 inch thick)


Servings 4
Preparation time 5mins
Cooking time 12mins
Adapted from


Step 1

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.


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