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.
Grilled Halibut with Lemon-Caper Vinaigrette
Comments and Reviews 1-5 of 5
stacylynn Posted: 03/08/09
taylesworth Posted: 08/18/09
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.
j2saint Posted: 05/17/10
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.
CherCooks411 Posted: 06/09/11
A simple, elegant preparation. I dust the halibut with whole wheat flour, salt, and pepper - it makes a lovely crust on the fish that adds a nice texture contrast. I would serve this to guests.
mandofan Posted: 10/16/11
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.