Grilled Halibut with Lemon-Basil Vinaigrette

An easy recipe and tasty recipe for grilled halibut.    Perfect for summer weather.  The halibut filets are grilled in a somewhat tangy lemon vinaigrette with basil and capers.  The result is a delicious piece of fish that is nice, moist and very flavorful.   A nice dish for a light and satisfying meal.




Grilled Halibut with Lemon-Basil Vinaigrette
Epicurious

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 filets (about 3/4 inch thick)

PREPARATION

1.Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend.  2. 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.)
3. 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.

Serves 4

Fish Stew

The other night for dinner, I made a wonderful Fish Stew.  After having it for dinner, I wondered why I never made this dish more  often.  It was easy to make and tasted wonderful.   The broth was very tasty and it had just the right amount of halibut, clams, mussels, and shrimp.  The recipe was from Bobby Flay and I modified it ever so slightly.  I used crushed tomatoes instead of diced - the family doesn't like chunks  of tomatoes,  I reduced the number of clams and added some mussels to the dish, and finally instead of chicken broth, I used vegetable broth and instead of snapper I used halibut.

As I mentioned earlier, this dish was delicious and enjoyed by the family.  I also served a nice French Baguette  so we could get all of the delicious broth.

Fish Stew
From Bobby Flay in Food and Wine Adapted Slightly by From My Southwest Kitchen
INGREDIENTS

2 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
2 large garlic cloves, minced
1/2 cup dry white wine
1 1/2 cups vegetable broth
1 cup bottled clam juice
1 (15-ounce) can crushed tomatoes
2 thyme sprigs
1 bay leaf
1/2 teaspoon hot sauce, plus more for serving
Salt and freshly ground pepper
1 dozen little neck clams, scrubbed
1 dozen fresh mussels, debeard
3/4 pound skinless halibut, cut into 2-inch pieces
1/2 pound shelled and deveined medium shrimp
2 tablespoons unsalted butter
2 tablespoons coarsely chopped flat-leaf parsley
French Baguette

INSTRUCTIONS

1. In a large soup pot, heat the olive oil. Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes. Add the wine and boil until reduced by half, about 3 minutes. Add the stock, clam juice, tomatoes, thyme, bay leaf and hot sauce and season with salt and pepper. Bring to a boil over high heat and cook until slightly reduced, about 10 minutes.



2. Add the clams and mussels, cover and cook just until most of them open, about 5 minutes. Add the halibut  and shrimp, cover and simmer until they are cooked through and the remaining clams and mussels have opened, 2 to 3 minutes. Using a slotted spoon, transfer the seafood to 4 bowls. Add the butter and parsley and cook over moderate heat for 1 minute, swirling the pan. Spoon the broth over the seafood and serve with the French Baguette.

Makes 4 servings

One-Pan Dinner: Halibut with Potatoes and Corn

I love one-pan dinners.  Not a lot of dishes, no worrying about everything getting done on time, a whole lot of things make one pan meals a delight.  Normally, I am not a fish person but I do love halibut.  I was very excited when I saw this recipe for halibut in Cook's Country magazine.

The original recipe calls for sing 12 ounces andouille sausage and red potatoes.  I modified the recipe by using Yukon gold potatoes and no sausage.

This dish is prepared in the oven using a large baking sheet.  First you roast in a hot oven 500 degrees F.  the corn and potatoes.  Roast them for about 20 minutes.  Once the veggies are done, your remove the corn from the baking sheet and add your halibut.   Reduce your oven temperature to 425 degrees F and bake for about 10 minutes or until your fish registers 130 degrees. 

Remove the baking sheet from the oven and serve.  I especially loved the potatoes in this recipe.  They skins were crispy and flavorful.  The corn and fish had a very nice flavor.  The Old Bay butter added extra flavor and made the meal.  This was a very easy dinner to prepare and a delicious one.  

One-Pan Dinner: Halibut With Potatoes and Corn
From Cook's Country Adapted Slightly by From My Southwest Kitchen

Ingredients:
4 tablespoons unsalted butter, softened
2 teaspoons Old Bay seasoning
1 teaspoon lemon juice
4 (6-8 ounce) center-cut skinless halibut fillets, 1 inch thick
Salt and pepper
1/4 cup vegetable oil
1 1/2 pound small Yukon Gold potatoes, unpeeled, halved lengthwise
4 ears corn, husk and silk removed, cut into thirds

Instructions:
1. Adjust oven rack to lowest position and heat oven to 500 degrees F.  Combine butter, Old Bay, and lemon juice in a bowl; set aside.  Pat halibut dry with paper towels and season with salt and pepper; refrigerate until needed.
2. Brush rimmed baking sheet with 1 tablespoon oil.  Toss potatoes, 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a bowl.  Arrange potatoes cut side down on half of sheet.  Toss corn, remaining 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in now-empty bowl.  Arrange corn on empty side of sheet.

3. Roast until potatoes are lightly browned and corn kernels are plump, 20-22 minutes, rotating sheet halfway through roasting.
4. Remove sheet from oven, transfer corn and 2tablespoons Old Bay butter to medium bowl and toss to combine.  Cover bowl tightly with aluminum foil and set aside.  Arrange halibut fillets evenly on now-empty side of sheet.
5. Return sheet to oven and reduce oven temperature to 425 degrees F.  Roast until center of fillets registers 130 degrees and flesh is just opaque when checked with tip of paring knife, 8 to 10 minutes, rotating sheet halfway through roasting.
6. Transfer halibut to a serving platter.  Portion remaining 2 tablespoons Old Bay butter evenly over halibut.  Transfer potatoes and corn to platter with halibut.  Serve

Serves 4