Follow these steps for perfect results
fresh lemon juice
olive oil
extra-virgin
garlic cloves
crushed
lemon peel
grated
fresh basil
thinly sliced
capers
drained
halibut steaks
(about 3/4 inch thick)
Whisk together lemon juice, olive oil, crushed garlic cloves, and grated lemon peel in a small bowl.
Stir in 2 tablespoons of fresh basil and capers.
Season the vinaigrette with salt and pepper to taste.
Prepare barbecue (medium-high heat) or preheat broiler.
Season halibut steaks with salt and pepper.
Brush the fish with 1 tablespoon of the vinaigrette, dividing it equally.
Grill or broil the halibut steaks until just cooked through, about 4 minutes per side.
Transfer the fish to plates.
Rewhisk the remaining vinaigrette and pour it over the fish.
Garnish the fish with the remaining 1 tablespoon of basil and serve immediately.
Expert advice for the best results
Marinate the halibut for 30 minutes before grilling for extra flavor.
Use a meat thermometer to ensure the halibut is cooked to an internal temperature of 145°F.
Everything you need to know before you start
10 minutes
Vinaigrette can be made 1 hour ahead.
Arrange the grilled halibut on a plate and drizzle with lemon-basil vinaigrette. Garnish with fresh basil leaves and lemon wedges.
Serve with a side of grilled vegetables or a fresh salad.
Complements the lemon and basil flavors.
Discover the story behind this recipe
Fresh seafood dishes are common in Mediterranean cuisine.
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