Tony's Marinated Halibut
photo by januarybride
- Ready In:
- 15mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 1 lb halibut (Cod could easily be substituted)
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For the marinade
- 1⁄4 cup olive oil
- 2 tablespoons minced garlic
- 1 1⁄2 tablespoons fresh basil, roughly chopped
- 1 tablespoon fresh parsley, roughly chopped
- 1 teaspoon white pepper
- 1 teaspoon kosher salt
-
For the sauce
- 3⁄4 cup olive oil
- 1 1⁄2 tablespoons minced garlic
- 1 tablespoon fresh basil, roughly chopped
- 1 tablespoon fresh parsley, roughly chopped
- 1⁄4 cup fresh lemon juice
- 2 tablespoons diced tomatoes
- 1⁄8 teaspoon salt
directions
- Wash and dry your halibut and remove skin if applicable. Cut fish into 4 pieces.
- In a medium sized glass bowl, whisk together the marinade ingredients. Place fish in same bowl and turn to coat thoroughly. Top bowl with plastic wrap and marinate in the refrigerator for 1 hour up to 24 hours.
- Once marinating is complete, grill (or pan fry) fish over medium-high heat for 6-8 minutes until fish is just done. . .do not overcook. . .the fish should still be light and have some "give" to it when touched with your finger and just start to flake apart.
- While fish is cooking, whisk together sauce ingredients (do not cook the sauce).
- After fish is cooked, top with a generous portion of sauce and serve!
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Reviews
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This recipe is certainly easy, with ingredients I typically have on hand. I used fresh basil from the garden and enjoyed how much its flavor really shone in the dish. Like another reviewer suggested, I would cut back on the oil in the vinaigrette next time. It was a little oily for us. We prepared the fish in our grill pan on the stovetop. This recipe tastes fresh and summery. Thanks!
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Four and a half stars! I used halibut filets, which were amazing. However, we had just over a lb of filets for two people. 4 oz. seems like a very small portion. I loved the flavors in this--simple, easy and full of flavor. For the vinaigrette, I reduced the olive oil by about a half and this tasted just perfect with the marinated halibut. I would definitely make this again and I think it would be excellent with a less expensive white fish. With the halibut, however, it was divine.
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Although it's possible I might just lemon juiced & garliced out before the end of the tour, I AM, at the moment, enjoying many recipes with those flavors! I cut this one in half for 2 of us & did use halibut ~ All for a great tasting fish dinner, thanks to you! [Made & reviewed while in Greece with ZWT6]
RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri