Ingredients
1 lb halibut fillet
2 tbsp fresh lemon juice
1 tbsp extra virgin olive oil
1 tsp dried rosemary, crushed
salt , to taste
freshly ground black pepper, to taste
½ cup tomatoes, diced
¼ cup fresh basil, coarsely chopped
2 tbsp scallions, finely chopped
1 tbsp red wine vinegar
1 tsp extra virgin olive oil
½ tsp orange rind, grated
1 pinch cayenne pepper, if desired
fresh rosemary , (optional)
Preparation
Place the halibut in a large, shallow dish.
In a small bowl, mix together the lemon juice, oil and rosemary for the marinade.
Season it with salt and pepper to taste.
Pour the marinade over the fish, turning to coat both sides.
Cover and refrigerate for at least 30 minutes or up to 4 hours.
Marinating gives great flavor but also helps protect animal protein from forming cancer-causing substances on the grill. Drain the fish and discard the marinade.
Place the fish on a greased grill 4 inches from the heat source and cook, turning once, until opaque throughout, about 10 minutes per inch of thickness.
While the fish is cooking you can prepare the sauce.
In a small bowl, mix together the tomatoes, basil, scallions, vinegar, 1 teaspoon of oil, orange rind and a pinch of cayenne pepper, if desired.
Whisk until it is well blended.
Season the sauce with salt and pepper to taste.
Heat the sauce on low heat until warm.
Place the grilled fish on a large serving platter.
Garnish with some chopped fresh rosemary, if desired, and spoon the sauce over the top.
Serve immediately.
