something new

Last night we tried a new way to prepare fresh halibut. I'd give this recipe five stars out of five stars.

Grilled Halibut with Lemon-Basil Vinaigrette

Ingredients

• 2 1/2 tablespoons fresh lemon juice
• 2 tablespoons olive oil (preferably extra-virgin)
• 2 garlic cloves, crushed
• 1/2 teaspoon grated lemon peel
• 3 tablespoons thinly sliced fresh basil or 3 teaspoons dried
• 2 teaspoons drained capers
• 4 5- to 6-ounce halibut steaks (about 3/4 inch thick)

Preparation

Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Stir in 2 tablespoons fresh basil and capers. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature.)

Prepare barbecue (medium-high heat) or preheat broiler. Season halibut steaks with salt and pepper. Brush fish with 1 tablespoon vinaigrette, dividing equally. Grill or broil halibut steaks until just cooked through, about 4 minutes per side. Transfer fish to plates. Re-whisk remaining vinaigrette; pour over fish. Garnish fish with remaining 1 tablespoon basil and serve.

Note: Make more of the vinaigrette than the recipe calls for.

Now that we are infatuated with this vinaigrette, we'll be needing the Costco size jar of capers. This should be good to use with grilled skinless chicken breasts as well.

~♥~