Grilled Halibut with Lemon-Basil VinaigretteBon Appétit | July 1995

Yield: Serves 4
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 steaks (about 3/4 inch thick)

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.

Per serving: calories, 224: fat, 10 g; cholesterol, 45 mg; sodium, 125 mg.