More of Linda’s great Halibut Recipes and also How To Select, Buy, and Cook Fish.
- 1/2 teaspoon lemon zest, grated
- 2 tablespoons lemon juice, fresh-squeezed
- 1/4 cup olive oil, extra-virgin
- 1 clove garlic, minced
- 3 tablespoons fresh basil, thinly sliced, divided
- 2 teaspoons capers, 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.
Prepare 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.
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
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.
Makes 4 servings.
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. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Source: Original recipe from the Bon Appetit magazine, July 1995.
Categories:Grilled & Smoked Halibut Halibut, Cod, Red Snapper, Tilapia & Sea Bass Lemons Salad Dressings & Vinaigrettes