Grilled Halibut with Herb & Caper Vinaigrette

Early Summer 2010 LCBO.com
By: Eshun Mott

Halibut grills very nicely, and the mustardbased marinade flavours the fish and also helps to lock the moisture in. The Herb & Caper Vinaigrette evokes the Mediterranean—the flavour of the warm weather still to come.

Marinade
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) chopped tarragon
1 tsp (5 mL) chopped garlic
½ tsp (2 mL) grated lemon rind
3 tbsp (45 mL) olive oil
Salt and freshly ground pepper
6 portions, 6 oz (175 g) each, halibut

Vinaigrette
2 tbsp (25 mL) red wine vinegar
1 tbsp (15 mL) chopped chives
1 tbsp (15 mL) chopped tarragon
1 tbsp (15 mL) capers, rinsed and chopped
1 tsp (5 mL) grainy Dijon mustard
¼ cup (50 mL) olive oil

1. Combine mustard, lemon juice, tarragon, garlic and lemon rind in a small bowl. Whisk in olive oil until uniform and season with salt and pepper to taste. Spread mixture over halibut and allow to stand at room temperature while preparing vinaigrette.

2. Combine vinegar, chives, tarragon, capers and grainy Dijon mustard in a small bowl. Whisk in olive oil and season with salt and pepper to taste. Reserve.

3. Preheat barbecue on medium-high heat. Oil the section of barbecue where you plan to cook fish. Place halibut skin-side up on barbecue and grill for 5 minutes or until the flesh is grill-marked and easy to flip. Cook halibut on skin side for 5 minutes longer or until fish is firm and opaque. Remove from grill, drizzle fillets with vinaigrette and serve.

Serves 6