Fresh halibut just can’t be beat, and this Sicilian preparation takes it to a new level (the marinade is also excellent on other white fish, shrimp, and chicken). Simply combine herbs, olive oil and vinegar in a processor for fish marinade, reserving half of the mixture to pour over when plating. Serve with lots of lemons, arugula and some toasty bread for an excellent meal.
Serves: 4
Difficulty: Easy
Prep Time: 10 Minutes
Cook Time: 8 Minutes
Ingredients
2 lb fresh halibut steaks
½ c fresh mint
½ c fresh basil leaves
1 c parsley leaves
¼ c sage leaves
2 T rosemary leaves
1 T oregano leaves
1 T kosher salt
1 t fresh ground black pepper
2 T garlic, crushed
1 c red onion, chopped
2 T red wine vinegar
¼ c lemon juice, fresh
2 T lemon zest
¾ c extra virgin olive oil
¼ c capers, drained
4 oz arugula
1 loaf rustic bread, sliced and lightly toasted
Steps
Roughly chop all herbs (use only fresh for recipe). Combine with salt, pepper, onion, garlic, vinegar, lemon juice/zest and purée in processor or blender. Pour in oil to blend well. Coat the fish with half of the marinade and reserve remainder. Chill fish for 1-2 hours. Place fish on hot preheated grill and cook until fish flakes easily in center, 4-5 min. per side, turning once. Remove to serving platter and top with remaining herb mixture and capers. Serve arugula and toasted bread alongside as desired.
