Grilled Halibut with Lemon-Basil Vinaigrette

Chef Richard 4 Servings 30 minutes

You can also try this tangy vinaigrette on grilled shrimp or grilled salmon. A simple, creamy risotto and a fresh green salad would round out the meal.


  • 5 tablespoons fresh lemon juice
  • ¼ cup extra-virgin olive oil
  • 4 garlic cloves, crushed
  • 1 teaspoon finely grated lemon peel
  • 6 tablespoons thinly sliced fresh basil, divided
  • 4 teaspoons drained capers
  • 4 halibut steaks 5 to 6-ounce (each about ¾-inch thick)


  • Whisk lemon juice, oil, garlic, and lemon peel in small bowl to blend. Stir in 4 tablespoons basil and capers. Season vinaigrette to taste with salt and pepper.
  • Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle 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 tablespoons basil.