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Grilled Halibut with Lemon-Caper Vinaigrette

Photo: Jan Smith
Yield 4 servings (serving size: 1 fillet, about 2 teaspoons vinaigrette, and 1 1/2 teaspoons chives)
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.

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

Nutrition 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

How to Make It

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

  2. 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.