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.

Grilled Halibut with Lemon-Basil Vinaigrette

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Grilled Halibut with Lemon-Basil Vinaigrette

  • Prep Time


  • Total Time


  • Servings



  • tablespoons fresh lemon juice

  • 2

    tablespoons olive oil (preferably extra-virgin)

  • 2

    garlic cloves, crushed

  • ½

    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 ¾ inch thick)


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. Per serving: calories, 224: fat, 10 g; cholesterol, 45 mg; sodium, 125 mg.


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