Ingredients
The following ingredients have 4 Servings
- 1/4 cup lime juice (fresh lime)
- 1/4 cup olive oil (extra virgin)
- 4 garlic cloves (minced)
- 1 tsp lime zest
- 2 tbsp Hot Sauce
- 1/4 cup fresh basil (minced)
- 1 tbsp capers (rinsed in cold water)
- 1/2 tsp Seasoned Salt
- 1/2 tsp Coarsely Ground Black Pepper
- 4 Halibut Steaks of Fillets (same thickness ***see notes)
Instruction
- Mix the lime juice, olive oil, garlic, lime zest and hot sauce in a blender or food processor.
- Stir in the fresh minced basil and rinsed capers.
- Place the fish in a single layer in a resealable bag or a flat glass casserole. Pour half of the marinade over the fish and seal the resealable bag or if using a glass casserole cover with plastic wrap. Save the other half for when the fish is done.
- Marinate for 30 minutes in the refrigerator turning the meat occasionally to redistribute the marinade. Do not marinate any longer or the lime will "cook" the fish.
- When ready to grill the fish, remove from the marinade and place on a platter. Gently blot the fish with paper towels. Discard the fish marinade.
- Season the fish on both sides with the Seasoned Salt and Black Pepper.
- Oil the grill grates or us grill spray oil on the grates before lighting the grill.
- Heat the grill to medium high heat 450 ℉.
- Grill the fish until just cooked though 4 minutes per side. It may differ depending on your thickness of fish. A perfect medium is 130 ℉ to 135 ℉.
- Divide the halibut among 4 plates. Stir the remaining marinade and drizzle over the fish.