Grilled Halibut With Lemon Basil Vinaigrette Food

GRILLED HALIBUT WITH LEMON-BASIL VINAIGRETTE RECIPE - (3.8/5)

Steps:

• 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.

GRILLED LEMON-BASIL HALIBUT

Steps:

• Mix lemon juice, olive oil, garlic, lemon peel and sun-dried tomatoes in blender or food processor.
• Stir in 2 tbsp fresh basil and the capers.
• Season to taste with salt and pepper.
• Pour half of vinaigrette over fish and marinate 15 to 30 minutes.
• When ready to grill fish, remove from marinade.
• Discard that marinade.
• Prepare the grill and spray with oil to keep fish from sticking.
• Grill fish until just cooked through 2 to 4 minutes per side.
• Divide fish among 4 plates.
• Stir remaining vinaigrette and drizzle over fish.

GRILLED HALIBUT WITH CHARRED TOMATO VINAIGRETTE

Steps:

• Prepare a grill for medium-high heat.
• Arrange the sliced tomatoes on a large platter and set aside. Pat the skin of the halibut dry with a paper towel and then brush the fillets all over with olive oil. Season the flesh generously with salt and pepper.
• Oil the grill grates and put the cherry tomatoes and fish skin-side down on the grill. Cover and let cook until the tomatoes are charred and starting to split, about 5 minutes, depending on the ripeness of the tomatoes and the heat from your grill. Cook the halibut until just cooked through, about 10 minutes. Transfer the fish skin-side down to the platter with the sliced tomatoes.
• Put the cherry tomatoes in a blender, discarding the vine, and add the olive oil, vinegar, 1 teaspoon salt and several grinds of pepper. Blend until smooth, then stir in half the chives and basil. Spoon the tomato vinaigrette over the fish and tomatoes. Drizzle everything with some more olive oil and sprinkle with the remaining chives and basil. Finish with a sprinkle of flaky salt.