HALIBUT WITH BARBEQUED LEMON AND CAPER DRESSING

RECIPES

HALIBUT WITH BARBEQUED LEMON AND CAPER DRESSING

My mom discovered this recipe in a magazine a few years back and it is my absolute favourite way to eat halibut. No restaurant can compare. I wish I knew which magazine so I could give credit or link to it but I don’t know what it was.

serves 4

INGREDIENTS

Dressing

2 medium lemons

4 tbsp extra virgin olive oil, divided

1 tbsp capers, drained

1 tbsp finely chopped fresh chives

1/4 tsp kosher salt

1/4 tsp freshly ground black pepper

Rub

1 tsp granulated onion

1 tsp finely chopped fresh dill

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Fish

4 halibut fillets, 6-8 ounces each and about 1 inch thick.

Extra virgin olive oil

Sides

rice, cooked (we use white)

asparagus, steamed (about 6-7 spears/person)

SERVE WITH

We like to serve it with rice and steamed asparagus.

DIRECTIONS

To make the dressing; Cut 1/2 inch slice off both ends of each lemon. Cut each lemon in half lengthwise. Lightly brush or spray the cut sides of the lemons with 1 tbsp of the oil. Grill the lemons over direct high heat until nicely browned (4-6 minutes), turning once. Remove the lemons from the grill and allow to cool. Squeeze the lemons through a sieve into a small bowl. Discard the rinds and seeds. You should have about 1 tbsp of lemon juice. Add the capers, then the remaining 3 tbsp of oil to form a dressing. Whisk in the rest of the dressing ingredients, and adjust the seasonings if necessary.

To make the rub; in a small bowl, mix the rub ingredients.

Generously brush or spray the halibut on both sides with oil and season with the rub. Grill over Direct High heat until the halibut just begins to flake when you poke it with the tip of a knife. 6-8 minutes, turning once. Whisk the dressing one last time. Serve the fish warm with the dressing poured over the top.

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