Grilled Halibut With Lemon Basil Vinaigrette Food

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GRILLED HALIBUT WITH LEMON-BASIL VINAIGRETTE RECIPE - (3.8/5)



Grilled Halibut with Lemon-Basil Vinaigrette Recipe - (3.8/5) image

Provided by SushiChick

Number Of Ingredients 7

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

Steps:

  • 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. Rewhisk remaining vinaigrette; pour over fish. Garnish fish with remaining 1 tablespoon basil and serve.

GRILLED HALIBUT WITH LEMON-BASIL VINAIGRETTE



Grilled Halibut with Lemon-Basil Vinaigrette image

An easy Grilled Halibut recipe with Lemon-Basil Vinaigrette

Categories     Fish     Low Carb     Low Fat     Low/No Sugar     Lemon     Basil     Halibut     Summer     Grill/Barbecue     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

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)

Steps:

  • 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. Rewhisk remaining vinaigrette; pour over fish. Garnish fish with remaining 1 tablespoon basil and serve.

GRILLED LEMON-BASIL HALIBUT



Grilled Lemon-Basil Halibut image

We love this dish, I serve it with baby carrots, steamed, mashed Gorgonzola cheese mashed potatoes and a small garden salad.

Provided by Dancer

Categories     Halibut

Time 18m

Yield 4 serving(s)

Number Of Ingredients 9

5 tablespoons fresh lemon juice
4 tablespoons olive oil
4 garlic cloves, finely minced
1 teaspoon lemon zest, grated
2 tablespoons sun-dried tomatoes packed in oil
1/4 cup fresh basil, minced
4 teaspoons capers, drained
salt & freshly ground black pepper, to taste
1 lb halibut fillet

Steps:

  • Mix lemon juice, olive oil, garlic, lemon peel and sun-dried tomatoes in blender or food processor.
  • Stir in 2 tbsp fresh basil and the capers.
  • Season to taste with salt and pepper.
  • Pour half of vinaigrette over fish and marinate 15 to 30 minutes.
  • When ready to grill fish, remove from marinade.
  • Discard that marinade.
  • Prepare the grill and spray with oil to keep fish from sticking.
  • Grill fish until just cooked through 2 to 4 minutes per side.
  • Divide fish among 4 plates.
  • Stir remaining vinaigrette and drizzle over fish.

Nutrition Facts : Calories 262.7, Fat 15.9, SaturatedFat 2.4, Cholesterol 68.1, Sodium 187.4, Carbohydrate 3.4, Fiber 0.5, Sugar 0.5, Protein 26.2

GRILLED HALIBUT WITH BROWN BUTTER-CITRUS-AU POIVRE VINAIGRETTE



Grilled Halibut with Brown Butter-Citrus-au Poivre Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

Four 6-ounce halibut fillets
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, cut into pieces
1 small shallot, thinly sliced
Juice and 1 teaspoon zest from 1 orange, plus zest for garnish
Juice and 1 teaspoon zest from 1 lemon, plus zest for garnish
1 teaspoon chopped fresh thyme, plus sprigs for garnish

Steps:

  • Heat a charcoal or gas grill to high.
  • Brush the halibut fillets on both sides with the canola oil and sprinkle with salt and pepper. Grill, covered, until golden brown on the bottom, about 2 minutes. Flip and cook, covered, until the fish is firm and just cooked through, another 2 minutes. Transfer to a platter.
  • While the fish cooks, combine 2 tablespoons of the butter and the shallot in a medium skillet over medium heat. Cook, stirring, until the shallot softens, about 3 minutes. Add the remaining butter and cook, swirling the pan, until the butter is nut brown. Add the orange and lemon juice and zest, as well as the thyme, 1/4 teaspoon black pepper and salt to taste. Drizzle the brown butter over the fish. Sprinkle orange and lemon zest and thyme sprigs over the top. Serve immediately.

GRILLED HALIBUT WITH CHARRED TOMATO VINAIGRETTE



Grilled Halibut with Charred Tomato Vinaigrette image

This dish screams easy summertime dinner and takes advantage of peak tomato season. Juicy heirlooms are a bed for the fish and sweet cherry tomatoes are lightly charred to give the vinaigrette a subtle smoky flavor. Serve with grilled country bread rubbed with garlic, a crunchy salad or buttery corn on the cob for a memorable meal.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 pounds heirloom tomatoes, sliced 1/4 inch thick
Four 6- to 8-ounce skin-on halibut fillets
6 tablespoons olive oil, plus more for grilling and drizzling
Kosher salt and freshly ground black pepper
12 ounces on-the-vine cherry or cocktail tomatoes
2 tablespoons white wine vinegar
1/4 cup chopped chives
1/2 cup basil leaves, torn
Flaky salt, for serving

Steps:

  • Prepare a grill for medium-high heat.
  • Arrange the sliced tomatoes on a large platter and set aside. Pat the skin of the halibut dry with a paper towel and then brush the fillets all over with olive oil. Season the flesh generously with salt and pepper.
  • Oil the grill grates and put the cherry tomatoes and fish skin-side down on the grill. Cover and let cook until the tomatoes are charred and starting to split, about 5 minutes, depending on the ripeness of the tomatoes and the heat from your grill. Cook the halibut until just cooked through, about 10 minutes. Transfer the fish skin-side down to the platter with the sliced tomatoes.
  • Put the cherry tomatoes in a blender, discarding the vine, and add the olive oil, vinegar, 1 teaspoon salt and several grinds of pepper. Blend until smooth, then stir in half the chives and basil. Spoon the tomato vinaigrette over the fish and tomatoes. Drizzle everything with some more olive oil and sprinkle with the remaining chives and basil. Finish with a sprinkle of flaky salt.

GRILLED HALIBUT WITH LEMON-BASIL PESTO



Grilled Halibut With Lemon-Basil Pesto image

Make and share this Grilled Halibut With Lemon-Basil Pesto recipe from Food.com.

Provided by Paris D

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

24 ounces halibut
1/4 teaspoon salt, divided
1/8 teaspoon black pepper
2/3 cup basil leaves, firmly packed
1/4 cup parmesan cheese, freshly grated
2 tablespoons olive oil
1 tablespoon lemon rind, grated
1 tablespoon fresh lemon juice
2 garlic cloves, peeled
1/4 cup walnuts, chopped

Steps:

  • Prepare grill. Place fillets on grill rack coated with cooking spray.
  • Sprinkle 1/8 tsp salt and pepper over fish. Cover and grill 4 minutes each side or until fish flakes easily when tested with a fork.
  • Toast walnuts in a pan.
  • Combine remaining 1/8 tsp salt, basil, and remaining ingredients (including walnuts) in a blender or food processor; process until finely minced.
  • Serve pesto with fish.

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