Grilled (or Baked) Halibut with Lemon-Basil Vinaigrette
Scramble recipe tester Maxine Silverman said, “This dinner was FANTASTIC and soooooo easy!!!”
Ingredients
- 4 Tbsp. extra virgin olive oil
- 1 1/2 - 2 lbs. halibut fillet or use cod, mahi mahi, or other thick white fish
- 1/4 tsp. salt plus additional for seasoning the fish
- 1/8 tsp. black pepper or to taste
- 1 lemon juice only, about 1/4 cup, plus 1/2 tsp. zest if desired
- 2 tsp. Dijon mustard (use wheat/gluten-free if needed)
- 2 tsp. honey
- 1/2 shallot minced 2 Tbsp. (optional)
- 8 fresh basil leaves finely chopped
Instructions
- Preheat the grill to medium-high heat (alternatively, you can bake the fish in a 400-degree oven for 15 – 20 minutes).
- Pour 1 Tbsp. oil in a small bowl, and using a pastry brush or the back of a spoon, lightly brush both sides of the fillets with oil. Season the fish with 1/8 tsp. each of salt and pepper.
- In a small to medium serving bowl, whisk together the remaining oil, 1/4 tsp. salt, the lemon juice, mustard, honey, shallots (optional), and basil.
- Grill the fish directly on the grates or on a fish/vegetable grilling tray for 5 minutes with the skin side down, then flip it and grill it for 1 – 2 minutes until it is just cooked through and flakes easily (do not flip the fish if you are using the oven). Serve it with the vinaigrette spooned over it.
Slow Cooker Directions:
- Place each fillet on a piece of aluminum foil large enough to fold into a packet. Whisk together the rest of the ingredients, and set half of it aside in a separate small serving bowl, before spooning the other half over the fish. Fold the foil over the fish to make a sealed packet, and arrange the packets in the slow cooker, stacking one on top of the other as necessary. Cook for 6 - 7 hours on low or for 3 - 4 hours on high. Serve with the reserved vinaigrette. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Notes
Do Ahead or Delegate: Juice the lemon, mince the shallot if using, prepare and refrigerate the vinaigrette.
Scramble Flavor Booster: Use the optional shallot, add 1/4 – 1/2 tsp. lemon zest to the vinaigrette, serve the fish with plenty of fresh ground pepper.
Tip: Exposure to light and heat can damage cooking oils and alter their taste. To avoid this, store your oil in a cool, dark place (i.e., not in a cabinet over the stove). Do read the labels carefully though, as some oils have different storage needs (for example, grapeseed oil should be refrigerated).
Nutritional Information Per Serving (% based upon daily values):Calories 321, Total Fat: 18g, 26.5%; Saturated Fat: 3g, 12%; Cholesterol: 55mg, 18%; Sodium: 268mg, 11%; Total Carbohydrate: 4g, 1.5%; Dietary Fiber: 0g, 0%; Sugar: 3g; Protein: 36g
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