GRILLED HALIBUT RECIPE WITH BASIL VINAIGRETTE

INSTRUCTIONS

1. Make the Basil Vinaigrette and let the flavors blend together while you cook the fish. (If you want to make a smaller amount, simply blend together 1 part chopped basil mixed with a little olive oil with 3 parts low-sugar vinaigrette dressing. Basil Vinaigrette keeps in the fridge and it’s good on so many things, so I’d make the whole recipe!)
2. Remove the fish from the fridge so it can come to room temperature.
3. If the fish looks wet, press down on both sides with paper towels to blot away any excess moisture.
4. While fish comes to room temperature, spray the grill grates with non-stick grill spray or rub with a paper towel soaked with a high smoke point oil (like grapeseed or peanut oil.)
5. Heat the grill to high temperature. (Use medium-high for charcoal grill.)
6. Rub both sides of halibut with olive oil and fish rub.
7. When the fish is at room temperature, lay it on an angle across the grill grates, top side down and immediately turn the temperature to medium-high.
8. Cook 3 minutes in that position without moving the fish, or until you can see good grill marks. (Carefully lift a corner of the fish and check. It should lift easily when it’s ready to rotate.)
9. When you see good grill marks, carefully rotate the fish so it’s laying at the opposite angle across the grill grates.
10. Cook 2-3 minutes more on that side, again checking for grill marks.
11. When you have good criss-cross marks, carefully turn the fish and cook about 2-3 minutes on the other side.
12. Total cooking time will be 8-10 minutes, depending on the thickness of the fish and the temperature of your grill.
13. Fish should feel firm but not hard to the touch when it’s done; don’t overcook.
14. To serve, spoon two tablespoons basil vinaigrette over each piece of fish and serve hot.