Wow, it’s been hot and humid outside! Think about using your grill to cook dinner, and keep your kitchen cool. This recipe comes from several sources. My sweet daughter-in-law, April Holder, gave me a book titled Favorite Recipes with Herbs, that I used to adapt the vinaigrette. The fish tips come from the cookbook titled Good Fish, by Becky Selengut. The recipe comes from The Craft Beer Club (www.craftbeerclub.com), one of Tom Holder’s favorite gifts ever!
- 2 ½ tablespoons fresh lemon juice (yes, buy and squeeze fresh lemons!)
- ½ teaspoon grated lemon peel – see why you also need fresh lemons?
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 garlic cloves, crushed or minced
- 4 tablespoons sliced fresh basil – plentiful this time of year! You can use 3 tsp. dried, too
- 2 teaspoons drained capers – or chop up 3-4 green olives
- Sea salt and pepper
- 4 5-6 oz. halibut steaks, each about ¾ inch thick
When shopping for halibut, Selengut recommends looking at it’s color. It should be white or off-white. If it is yellowed, this means it’s old. If it has white spots, it has freezer burn, which means it was mis-handled.
Ask your fish monger where the halibut is from – Pacific halibut is the best. Atlantic halibut is very overfished right now. Selengut recommends buying and using the fish in the same day. However, if you’re like me, sometimes my fish market days and cooking days don’t coincide! Store your fish for a day (no more!) by taking it out of its wrapping, patting it dry with paper towels, and re-wrapping it in plastic wrap or a good sustainable food wrap. Put it in a colander over a bowl, and put some ice on top of it to store in the fridge. This will keep the fish fresh and tasty for the next day!
Whisk the lemon juice and peel, olive oil and garlic in a bowl. Stir in half the basil and capers or olives. Add a dash or two of sea salt and pepper. You can prepare this vinaigrette up to an hour before you plan to grill, and it can stand at room temperature.
Heat your grill to medium-high. Dry the fish, and season each steak with salt and pepper. Brush fish with 1 tablespoon of vinaigrette – divide evenly. Grill steaks about 4 minutes on each side - just until cooked through. Transfer fish to a platter. Whisk the remaining vinaigrette over each steak and garnish with remaining basil.
Add your favorite veggies, which can also be grilled, or a nice green or caprese salad (using more of the plentiful basil!) and enjoy!
To Your Vitality!