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.
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
4 (6-ounce) halibut fillets
1/2 teaspoon kosher salt
2 tablespoons chopped fresh chives
How to Make It
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.
This dish came together quickly and was quite tasty. However, given the cost of the halibut ($30 for a pound!), I expected the earth to move. And it was just good, not earth-shattering. I'm sure it would be great with a less expensive white fish.
This was a terrific and simple way to prepare firm grilled, firm, white fish steaks. I used Chilean Sea Bass. Brushed oil lightly on the skin side and flesh side, and cooked on med-hi heat at two minutes meat side down for two minutes. Flipped and cooked for 8 minutes, skin side down, covered. Can't guarantee those times for every piece of sea bass, these were approx. 7 oz each and very thick (perhaps 1.5 inches). I served on top some baby arugula and doubled the vinaigrette. Served with a side of grilled zucchini.
We love this! I have used a variety of white fish and the recipe is a hit every time. We always make extra sauce- and it always gets used. This is a fast easy dish that tastes like it took more effort than it did! We have served this with green beans, asparagus and pasta. When we did the pasta we made extra sauce and tossed it with the pasta.
I've tried the recipe as is, as well as with the addition of 2-3 chopped kalamata olives per fillet. I like both versions. The olives go well with the capers and lemon juice but overpower the fish a little. If you love kalamatas (like I do), it's a nice variation. If you prefer more subtle flavors, the recipe as printed is delicious as well.
We absolutely love the vinaigrette for this recipe, but I have never made it with halibut. I always serve this over sauteed tilapia sprinkled with a little salt & pepper. I usually double the amount of vinaigrette. I'm also not an onion lover, but in this recipe, the shallots taste wonderful and not too overpowering. Serve with couscous & a broccoli salad/slaw for a wonderful light meal.
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