Start to finish: 20 minutes
1 3/4 pounds of fresh Alaskan halibut fillet (or other firm white-flesh fish), checked for bones
1/2 lemon, for squeezing
2 teaspoons olive oil
salt and pepper
2 tablespoons butter
1 clove garlic, minced
2 tablespoons capers, plus a little of the juice
2 tablespoons lemon juice
a handful of chopped tender herbs, like basil, parsley, or cilantro
Heat a gas or charcoal grill to medium high. Scrub the grill grates with a wire brush or tongs and ball of foil to clean off burnt food debris, and lightly oil the grates. Squeeze a little lemon juice on the halibut and let it sit a few minutes before blotting it dry gently with a paper towel.
Season the fish with a little salt and pepper. Drizzle the olive oil over both sides of the fish, and use your fingers to coat the whole fillet lightly with oil. Once the grill is hot, place the fish flesh side down on the grill. Allow to cook about 5-6 minutes on the first side. Use a metal spatula to flip the fish to cook the second side, until cooked through but not dry, about 3-4 more minutes. (To help keep the fish from sticking, don’t flip it too soon, and flip the fish with a purposeful, quick motion.)
Meanwhile, heat the butter and garlic in a small sauce pan on the stove at medium heat until the garlic is aromatic, about 2 minutes. Add the capers with a little caper liquid and the lemon juice and whisk to combine. Remove from heat, stir the herbs into the sauce and then pour over the fish just as it comes off the grill. Serve.
Nutrition information per serving: 198 calories; 76 calories from fat; 9 g fat (3 g saturated; 0 g trans fats); 104 mg cholesterol; 625 mg sodium; 3 g carbohydrate; 0 g fiber; 0 g sugar; 28 g protein.
Melissa d’Arabian, Associated Press