Tuesday, July 14, 2009
Just for the Halibut: Recipe
Into the fish phase of our summer...This dish came out better than expected. The fish was delightful, really. I was surprised (as was my husband who was leery of halibut) and generally pleased with the outcome. My husband, who grilled the fish, said it was easy on the BBQ and what he liked best was that the fillets actually stayed together and didn't fall apart as he cooked them. A real plus if you're making this for others! The taste was anything but fishy - instead it was very meaty, almost. Again, we were rather surprised but certainly pleased.
The sauce was a bit of a trial and error type thing. Make it to your taste - if you don't like rosemary, don't use it. If you like chives, use more. If you think mint is a better flavor, use more of it. It's all good.
Here's what I did...
Grilled Halibut with Green Sauce
4 halibut fillets - about 1 1/2 lbs. all together
Juice of 3 lemons
1/4 cup lemon oil
1 cup of mixed fresh herbs: parsley, rosemary, mint, chives and basil
1 garlic clove
1/3 cup olive oil
1 Tbsp. capers in liquid (minus the liquid)
1/2 Tsp. Kosher salt
In a medium bowl, whisk the oil and the lemon juice. Place the fillets in a large bowl and pour the lemon oil and juice mixture over the top. Let sit at room temperature about 15 - 20 minutes, turning often.
Meanwhile, prepare the grill and spray the grate with non-stick spray (away from the flame!).
In a food processor, combine the remaining ingredients (except for the sea salt)until finely chopped and smooth. Set aside.
Grill the fish about 6-7 minutes per side. Sprinkle with sea salt and top with green sauce.