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Directions: Whisk lemon juice, olive oil, crushed garlic cloves and gra
ted 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.
| Ingredients:
1/8 Cup(s) (preferable extra-vergin) olive oil
4 or 6 oz (about 3/4 in thick) halibut steak
2 drained capers
1/2 Teaspoon(s) grated lemon peel
2 crushed garlic cloves
2 1/2 Tablespoon(s) fresh lemon juice
3 Tablespoon(s) thinly sliced fresh or 3 tsp dry basil |
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