Lemon Halibut with Caper Sauce

Recipe courtesy of Weber’s Big Book of Grilling (Chronicle Books, 2001), by Jamie Purviance and Sandra S. McRae. Reprinted with permission from the publisher.

lemon_halibut_lg

Ingredients

For the paste

  • 2 tablespoons California Olive Ranch extra virgin olive oil
  • 1 tablespoon finely chopped fresh Italian parsley
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly ground black pepper
  • 4 halibut fillets, about 6 ounces each and 1 ¼ inches thick

For the sauce

  • 2 tablespoons California Olive Ranch 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

Directions

To make the paste:

  1. In a small bowl whisk together the paste ingredients.
  2. Rub the halibut fillets on all sides with the paste. Cover with plastic wrap and refrigerate until ready to grill.

To make the sauce

  1. In a small bowl whisk together the sauce ingredients. Set aside at room temperature.
  2. 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.

Time

20 minutes

Level

Easy

Yield

4 servings
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