Why I chose this recipe:
I love halibut almost as much as I love salmon. It is easy to cook, it is beautiful to present, and it is hearty to eat. I also feel as though halibut is very versatile. It can be paired with many different sauces and herbs to create a remarkable entrée.
However, there is nothing worse than a dry piece of fish. While cooking the fish is important to its moistness, the marinade significantly adds to moistness and depth of flavor as well.
In this recipe, which I have adapted from a recipe I found online a few years ago, I decided to roast instead of grill the fish as I thought the delicious flavors did not penetrate the fish enough to make this entrée as good as it could be. I have also added more lemon, capers and basil to create a bolder dish. With the additional sauce, you are able to take the recipe to another level as you spoon the extra sauce over the fish and rice (if being served as an accompaniment) as you plate the entree.
So be brave. When you walk into the fish store, skip the salmon and ask for the beautiful halibut fillets. Give this easy recipe a whirl and .
Ingredients
Zest of 3 lemons
Juice of 3 lemons
6 Tbsp extra virgin olive oil
5 cloves garlic, peeled and minced
1/3 cup capers, drained
1/3 cup fresh basil, julienned
2 lbs. halibut fillets, cut into four even pieces
Kosher salt
Freshly ground pepper
Directions
Preheat oven to 400 degrees.
Combine first six ingredients in 9×13 pan and whisk to combine.
Salt and pepper each fillet and place (skin side up) in marinade pan. Let sit for 10 minutes. Flip each fillet over so that skin side is down and spoon marinade over halibut.
Roast halibut for 15-18 minutes, depending on how well done you like your halibut.
Remove from oven, spoon sauce over fish and serve immediately.