Grilled Halibut with Lemon-Caper Vinaigrette

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

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Nutritional Information

Amount per serving
  • Calories: 221
  • Calories from fat: 30%
  • Fat: 7.4g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1.6g
  • Protein: 35.6g
  • Carbohydrate: 0.5g
  • Fiber: 0.1g
  • Cholesterol: 54mg
  • Iron: 1.5mg
  • Sodium: 531mg
  • Calcium: 83mg

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

  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.
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