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.
Photo by Kristin O.
Adapted from epicurious.com
Grilled Halibut with Lemon-Basil Vinaigrette

PREP TIME

5

minutes

TOTAL TIME

12

minutes

SERVINGS

4

servings

PREP TIME

5

minutes

TOTAL TIME

12

minutes

SERVINGS

4

servings

Adapted from epicurious.com

Ingredients

  • 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)

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: