50 minutes ago
Monday, August 18, 2014
I'm still in summer mode, I want easy for dinner.
Nothing too elaborate.
This recipe is the perfect way to show off my favorite fish.
It's very clean tasting and with the fresh garden basil thrown in at the last minute, it is my new favorite way to prepare summer fish.
I used my restaurant quality cast iron skillet on the grill to cook the fish, and it was a perfect sear, and when you shut the grill lid, it's like roasting in a pan. So good.
Serve w/a Caprese salad, that's all you need for a delicious al fresco meal.
Grilled Halibut w/ Lemon Basil Vinaigrette (adapted from Epicurious): serves 2
1 lb. of sustainable (preferably Pacific) halibut filets/steaks (about 3/4" thick)
2 1/2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 garlic cloves, crushed
1 teaspoon grated lemon zest
3 tablespoons thinly sliced fresh basil
2 teaspoons drained capers
Whisk lemon juice, olive oil, crushed garlic cloves and zest in small bowl. 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 kosher 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. Pour remaining vinaigrette over fish. Garnish fish with remaining tbsp of fresh basil.
So easy and so good.