| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
July 1995 |
1 |
servings |
INGREDIENTS
| 2 1/2 |
tb |
Fresh lemon juice |
| 2 |
tb |
Olive oil; (preferably |
|
|
; extra-virgin) |
| 2 |
|
Garlic cloves; crushed |
| 1/2 |
ts |
Grated lemon peel |
| 3 |
tb |
Thinly sliced fresh basil or 3 teaspoons |
|
|
; dried |
| 2 |
ts |
Drained capers |
| 4 |
|
Halibut steaks; (about 3/4 inch |
|
|
; thick) (5- to |
|
|
; 6-ounce) |
INSTRUCTIONS
Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel
in small bowl to blend. 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.)
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.
Bon Appetit July 1995
Converted by MC_Buster.
Per serving: 1006 Calories (kcal); 43g Total Fat; (39% calories from fat);
142g Protein; 5g Carbohydrate; 218mg Cholesterol; 369mg Sodium Food
Exchanges: 0 Grain(Starch); 20 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;
5 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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