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.