Grilled Halibut with Lemon Caper
Makes 6 servings
Parve
6 halibut steaks, fresh about 4 ounces each
1/2 cup extra virgin olive oil
1/2 cup white wine
1 tablespoon lemon juice
1/2 teaspoon salt
2 teaspoons fresh parsley, chopped
Pinch thyme
Pinch white peppers
2 tablespoons capers, drained and rinsed
Fresh parsley, sprigs
1ta margarine
3 tablespoons shallots, chopped
1 tablespoon capers, drained and rinsed
4 tablespoons white wine
1 teaspoon lemon zest
Combine olive oil, white wine, lemon juice, salt, parsley, thyme, white pepper and 2 tablespoons of capers
Marinade halibut for 1 hour turnip occasionally
Grill fish about 5 to 6 minutes in each side until fish flakes easily
Do not over cook or fish will be dry
For Sauce
Melt margarine in pan
Add shallots and saute until translucent, about 5 minutes
Add remaining ingredients and heat thoroughly, remove from heat
Pour sauce over halibut, garnish with parsley sprig and serve
Note: for more sauce, double the recipe
Spiced Rubbed Salmon
Ingredients
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt, divided
- 1/4 teaspoon dried thyme
- 4 (6-ounce) salmon fillets, skinned
- Cooking spray
- 2 cups chopped cucumber
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped onion
- 2 tablespoons chopped fresh mint
- 1 tablespoon capers
- 1 tablespoon cider vinegar
Preparation
Preheat broiler.
Combine first 6 ingredients, 1/4 teaspoon salt, and dried thyme; rub evenly over fish. Place fish on a jelly-roll pan coated with cooking spray. Broil 8 minutes or until fish flakes easily when tested with a fork.
Combine 1/4 teaspoon salt, cucumber, and remaining ingredients; serve with fish.
Savory Fish with Olives and Tomatoes
Ingredients
- 1/4 cup olive oil
- 2 pounds Tilapia, Red Snapper, or Orange Roughy fillets
- 1/2 cup chopped fresh parsley
- 1/2 teaspoon dried crushed red pepper
- 4 cups cherry tomatoes, halved
- 1 cup Kalamata olives or other brine-cured black olives, chopped
- 6 garlic cloves, minced
Preparation
Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and saute until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; saute 1 minute. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.This fish may be served warm or cold.
