(from Epicurious)
This has to be the best fish recipe I've ever had. No I'm serious. Simplistic elegance.
The halibut was expensive, but worth every penny. This would be amazing with prawns, even calamari. I can't wait to have this again!
2½ tbsp fresh lemon juice
2 tbsp extra-virgin olive oil
2 garlic cloves, crushed
½ tsp grated lemon peel
3 tbsp thinly sliced fresh basil
2 tsp drained capers
Four 5-6 ounce halibut steaks
Whisk lemon juice, olive oil, garlic & grated lemon peel in small bowl to blend. Stir in 2 tbsp fresh basil and capers. Season vinaigrette w/ s & p to taste. (Can be prepared 1 hour ahead. Let stand at room temperature.)
Prepare barbecue (medium-high heat) or preheat broiler. Season halibut steaks w/ s & p. Brush fish with 1 tbsp vinaigrette, dividing equally. Grill or broil halibut steaks until just cooked through. Transfer fish to plates. Rewhisk remaining vinaigrette; pour over fish. Garnish fish with remaining 1 tbsp basil and serve.
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