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.
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)
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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
- 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
- Cooking spray
- 4 (6-ounce) halibut fillets
- 1/2 teaspoon kosher salt
- 2 tablespoons chopped fresh chives
- 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.
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