Grilled Halibut with Lemon-Caper Vinaigrette

New Seasons, my local grocery store, had a special on halibut and I had to take advantage. This is my favorite halibut recipe because it’s tasty and flexible. The capers add a nice saltiness, the lemon some tanginess, and the basil makes it taste fresh and summery.

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If you’re not in the mood to grill, this recipe works perfectly in the oven at 400°, which is typically how I make it. You can use fresh basil or dried and they are equally delicious. I knew it was ready to come out of the oven when I could start smelling it. Honestly, I use my nose to determine if fish is cooked properly and I end up with opaque, flaky fish. Depending on the thickness of your filet, they can be done roasting in as little as eight minutes. Fine Cooking also has a helpful guide to knowing when fish is cooked. Remember that fish keeps cooking for a minute after you take it out of the oven, so err on the side of a little underdone.

I served this with steamed broccoli drizzled in olive oil and lemon juice, and fingerling potatoes cut in half, boiled until just cooked, then tossed with about 1 ½ tablespoons of butter and 2-3 tablespoons of fresh snipped chives and parsley from the garden. Salt and pepper to taste, and enjoy!

See you Wednesday with another healthy, gluten free dinner!

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Grilled Halibut with Lemon Basil Vinaigrette via Epicurious

Bon Appetit            1995

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