Lemon Basil Halibut

14 Aug

We visited one of our favorite wineries in Napa and saw some old friends again. The Harris wines or the gardens  never disappoint us. We left with some great wines and bag full of produce. I had to figure out how to use some the fresh basil and lemons I got from them. I decided to experiment with halibut since we typically don’t get nice fresh halibut at home.

  • 1 pound of fresh halibut filets
  • salt and pepper

Marinate

  • juice and rind from a fresh lemon
  • 2 gloves of garlic, minced
  • 1 tbs of fresh basil sliced
  • 2 tsp drained capers
  • 2 tbs extra virgin olive oil

Mix all of the marinate ingredients together. Season the fish with salt and pepper. Oil your grill well, use fish basket, or grill on foil to keep the fish from sticking to the grill. Save 1/4 of the marinate. Paste both sides of the fish with the marinate. Grill the fish on high heat grill about 4 minutes each side. Fish is ready when meat is opaque through middle. Do not over cook. After plaiting the halibut pour rest of the marinate over it.

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