Grilled Halibut with Lemon-Basil Vinaigrette

(fish, lemon, capers)

Grilled Halibut with Lemon-Basil Vinaigrette
Grilled Halibut with Lemon-Basil Vinaigrette

Yield: 4 servings


2 ½ Tbsp fresh lemon juice
2 Tbsp EVOO (olive oil)
2 garlic cloves, crushed
½ tsp grated lemon peel
3 Tbsp thinly sliced fresh basil or 3 tsp dried
2 tsp drained capers
4 6-oz halibut steaks (¾ in thick)


  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.)
  2. 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.
Nutritional analysis per serving (4 servings)
224 calories; 10 grams fat; 1 gram carbohydrates; 45 milligrams cholesterol; 125 milligrams sodium