We got some incredible halibut and decided against our usual Asian influenced marinade to keep it simple, clean and fresh. Italian came to mind and with the capers, fresh lemon and basil we had in the refrigerator, we started. This Grilled Halibut with Lemon, Capers and Basil is a quick and easy meal to prepare, too.
I love fresh lemon and capers on veal and chicken, but with the addition of a fresh chiffonade of basil and good olive oil this basting sauce was set, and with half left over, drizzled on top of the grilled fish. The halibut when cooked on the grill is so flakey and allows for great flavor and crispy edges. Here I served with with a fresh, chilled watermelon salad with pepitas, feta and balsamic dressing.
As a side note: a chiffonade is french technique for chopping herbs or leafy green vegetables by stacking the leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.
Grilled Halibut with Lemon, Capers and Basil
- 1 lb halibut
- 1 lemon lemon zest and juiced
- 1 tsp red pepper flakes
- 4 garlic cloves crushed and chopped
- 1 tbsp capers
- 1/4 cup fresh basil
- 2 tbsp olive oil
- kosher salt
- freshly cracked black pepper
- Mix together the lemon juice, zest, red pepper flakes, garlic, basil and olive oil in a small jar. With the side of a knife crush the capers and scrape into the mixture. I used a small jar, closed the lid and shook to incorporate completely. With chunky ingredients sometimes it gets caught up in the whisk, this makes it easy.
- Rinse and dry the halibut. Season with salt and pepper.
- Preheat grill to 450°F.
- Spoon half the marinade over the halibut and let rest for several minutes while grill is heating up.
- Grill the halibut for 4 minutes each side, should be flakey. Remove from grill and spoon remainder of lemon, capers and basil marinade over fish and serve.