Very Light and Tasty! This lemon-basil vinaigrette would be good on any fish of your choice.
More of Linda's great
Halibut Recipes and also
How To Select, Buy, and Cook Fish.
Halibut with Lemon-Basil Vinaigrette
Yields: 4 servings
Prep time: 20 min
Bake time: 10 min
1/2 teaspoon grated
2 tablespoons fresh-squeezed
1/4 cup extra-virgin
3 tablespoons thinly sliced fresh
2 teaspoons drained
Salt and pepper to taste
4 (5 to 6-ounce)
halibut steaks (about 3/4 inch thick)
In a small bowl, whisk together lemon zest, lemon juice, olive oil, and garlic. Stir in 2 tablespoons fresh basil and capers. Season vinaigrette to taste with salt and pepper.
NOTE: Can be prepared 1 hour ahead. Let stand at room temperature until ready to use.
Barbecue (medium-high heat) or preheat broiler. Season halibut steaks with salt and pepper. Brush halibut with lemon vinaigrette, dividing equally.
Grill or broil halibut steaks approximately 4 minutes per side or until a
meat thermometer registers an
internal temperature of 140 degrees F (halibut will be slightly opaque in thickest part). Remember the halibut continues to cook after
it is removed from the heat source. Carefully transfer fish to individual serving plates. Whisk remaining lemon vinaigrette; pour over fish. Garnish cooked halibut
with remaining 1 tablespoon basil leaves and serve.
Approximately cooking times for halibut:
1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutes
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Makes 4 servings.