Grilled Halibut with Lemon-Caper Vinaigrette

Grilled Halibut with Lemon-Caper Vinaigrette Recipe
Photo: Jan Smith
Halibut is a light-textured white fish, but Lemon-Caper Vinaigrette could be used on any grilled fish. You can prepare extra vinaigrette to toss with salad greens.

Yield:

4 servings (serving size: 1 fillet, about 2 teaspoons vinaigrette, and 1 1/2 teaspoons chives)

Recipe from

Cooking Light

Nutritional Information

Calories 221
Caloriesfromfat 30 %
Fat 7.4 g
Satfat 1.1 g
Monofat 4 g
Polyfat 1.6 g
Protein 35.6 g
Carbohydrate 0.5 g
Fiber 0.1 g
Cholesterol 54 mg
Iron 1.5 mg
Sodium 531 mg
Calcium 83 mg

Ingredients

Vinaigrette:
1 1/2 tablespoons fresh lemon juice
1 tablespoon extravirgin olive oil
1 1/2 teaspoons finely chopped shallot
1 teaspoon chopped capers
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Fish:
Cooking spray
4 (6-ounce) halibut fillets
1/2 teaspoon kosher salt
2 tablespoons chopped fresh chives

Preparation

To prepare the vinaigrette, combine first 6 ingredients in a small bowl; stir with a whisk.

To prepare fish, heat a nonstick grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle fish with 1/2 teaspoon salt. Add fish to pan; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Spoon vinaigrette over fish. Sprinkle with chives.

Elizabeth Karmel,

Cooking Light

January 2006
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