• Dish: Halibut with Grill-Roasted Lemon and Caper Dressing
• Serving Size: 4
• Cookbook: Weber’s Real Grilling
• Photos: see Flickr photoset

Review:

Since our culinary adventure that was our honeymoon in France, Kurt and I have been seeking out a local rose wine that could be even 1/10th of the quality that we experienced in Paris and Provence. The sommelier at Taylorwood Wines recommended a white merlot by Jackson Triggs, so we decided to try out a new seafood recipe to pair with it.

We were unfortunately disappointed by the wine, but pleasantly surprised by the halibut that Kurt whipped up on our Weber grill. The steaks were perfectly done: cooked through but still very tender and moist. The lemon and caper butter was wonderful as a dressing. My favourite part of the presentation were the gorgeous sear marks on the white fish. Yum!

The Fish:

• 4 halibut fillets, 6-8 oz each and ~1 inch thick
• extra virgin olive oil

The Rub:

• 1 teaspoon granulated onion
• 1 teaspoon finely chopped fresh dill
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

The Dressing:

• 2 medium lemons
• 4 tablespoons extra virgin olive oil, divided
• 1 tablespoon capers, drained
• 1 tablespoon finely chopped fresh chives
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions:

1. To make the dressing, cut a 1/2″ slice off both ends of each lemon. Cut each lemon in half lengthwise. Lightly brush the cut sides of the lemons with 1 tablespoon of the oil. Grill the lemons over direct high heat until nicely browned, 4-6 minutes, turning once. Remove the lemons from the grill and allow to cool. Squeeze the lemons through a sieve into a small bowl. Discard the rinds and seeds. You should have about 1 tablespoon of lemon juice. Add the capers, then whisk in the remaining 3 tablespoons oil to form a dressing. Whisk in the rest of the dressing ingredients and adjust the seasonings if necessary.
2. To make the rub, mix the rub ingredients in a small bowl.
3. Generously brush or spray the halibut on both sides with oil and season with the rub. Grill over direct high heat until the halibut just begins to flake when you poke it with the tip of a knife, 6-8 minutes, turning once. Whisk the dressing one last time. Serve the fish warm with the dressing poured on top.