Grilled Halibut with Lemon Basil Vinaigrette

Dr. Sweetpea is a huge fan of fish, and loves Halibut the most. So I usually try to buy a thick piece of it from Costco a few times a month. Since the weather has been really nice lately, we decided to grill the fish and it was amazing! It cooked perfectly over the grill and was super flaky. The Lemon Basil Vinaigrette added a fantastic fresh flavor and both of us devoured our dinner in no time.

Grilled Halibut with Lemon Basil Vinaigrette

(Source: Epicurious)

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.