Fish rub (I love Szeged Fish Rub, but there are many good brands.)
Basil vinaigrette, about 2 T per piece of halibut
For basil puree-
1 cup fresh basil leaves (washed, spun dry, and packed into the measuring cup)
1/4 - 1/2 cup olive oil (depending on how strong you want the basil flavor to be)
For basil vinaigrette-
6 T your favorite no-sugar vinaigrette dressing
2 T basil puree
Instructions
To make basil puree, wash the basil leaves and spin dry or dry with paper towels, then puree the basil in the food processor, adding the olive oil until it's a thick as you'd like it. Combine the puree with the vinaigrette to make the basil vinaigrette.
Remove the fish from the fridge so it can come to room temperature. (If the fish looks wet, press down on both sides with paper towels to blot away the excess moisture.) While fish comes to room temperature, spray the grill grates with non-stick grill spray or rub with a high smoke point oil (like grapeseed.) Heat the grill to high.
Rub both sides of halibut with olive oil and fish rub. When the fish is room temperature, lay it on an angle across the grill grates, top side down and immediately turn the temperature to medium-high (or even medium, if your grill cooks hot.) Cook 3-4 minutes in that position, 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.) When you see good grill marks, carefully rotate the fish so it's laying at the opposite angle across the grill grates. Cook 2-3 minutes more on that side.
When you have good criss-cross marks, carefully turn the fish and cook about 2-3 minutes on the other side. Total cooking time is about 8 minutes, depending on the thickness of the fish and the temperature of your grill. Fish should feel firm but not hard to the touch when it's done; don't overcook.
To serve, spoon some basil vinaigrette over each piece of fish and serve hot.
Originally Submitted
7/29/2013
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