Grilled lemon-basil halibut

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Makes 4 servings. 


5 tablespoons fresh lemon juice

4 tablespoons olive oil

4 garlic cloves, finely minced

1 teaspoon grated lemon peel

2 tablespoons oil-packed sun-dried tomatoes

1/4 cup fresh basil, minced

4 teaspoons capers, drained

Salt and freshly ground black pepper, to taste

1 pound halibut fillets


  • Mix lemon juice, olive oil, garlic, lemon peel and sun-dried tomatoes in blender or food processor.
  • Stir in 2 tablespoons fresh basil and the capers.
  • Season to taste with salt and pepper.
  • Pour half of vinaigrette over fish, and marinate 15 to 30 minutes.
  • When ready to grill fish, remove from marinade. Discard that marinade.
  • Prepare the grill, and spray with oil to keep fish from sticking.
  • Grill fish until just cooked through, 2 to 4 minutes per side.
  • Divide fish among 4 plates.
  • Stir remaining vinaigrette, and drizzle over fish.

Nutrition information

Serving size: 1/4 recipe. Amount per serving: 211 calories, 11g total fat (2g saturated fat), 2g carbohydrates, 24g protein, less than 1g dietary fiber, 111mg sodium.

Source: American Institute for Cancer Research

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