LEMON HALIBUT WITH TOMATO CAPER SAUCE

LEMON HALIBUT WITH TOMATO CAPER SAUCE image

Categories Fish

Number Of Ingredients 16

FOR THE PASTE:
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh Italian parsley
1 teaspoon grated lemon zest
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 halibut steaks, about 6 ounce each and 1 1/2 inch thick
FOR THE SAUCE:
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons finely chopped oil-packed sun-dried tomatoes
2 tablespoons capers
1 tablespoon finely chopped fresh Italian parsley
1/2 teaspoon granulated sugar
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt

Steps:

Direct/High Pull these steaks off the grill as soon as they become opaque--use a knife to test one. A cold glass of Sauvignon Blanc is a fitting complement. (Suitable substitutes: flounder, turbot.) TO MAKE THE PASTE: In a small bowl whisk together the paste ingredients. Rub the halibut fillets on all sides with the paste. Cover with plastic wrap and refrigerate until ready to grill. TO MAKE THE SAUCE: In a small bowl whisk together the sauce ingredients. Set aside at room temperature. Grill the fillets over Direct High heat until the fish is just opaque at the center and slightly firm to the touch, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and serve warm with the sauce spooned on top. From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.