Lemon And Pepper Grilled Halibut Recipes

Steps:

• Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Stir in 2 tablespoons fresh basil and capers. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature.)
• Prepare barbecue (medium-high heat) or preheat broiler. Season halibut steaks with salt and pepper. Brush fish with 1 tablespoon vinaigrette, dividing equally. Grill or broil halibut steaks until just cooked through, about 4 minutes per side. Transfer fish to plates. Rewhisk remaining vinaigrette; pour over fish. Garnish fish with remaining 1 tablespoon basil and serve.

Steps:

• Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray. Cut fish into 4 serving pieces if necessary. Place 1 fish piece on each foil piece. Sprinkle fish with 1 teaspoon of the basil, 1/2 teaspoon of the lemon pepper and 1/2 teaspoon of the seasoned salt.
• Arrange zucchini and bell pepper over fish. Sprinkle with remaining basil, lemon pepper and seasoned salt. Drizzle with oil. Fold foil over fish and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packets over medium heat 15 to 20 minutes or until fish flakes with fork and vegetables are tender. Place packets on plates. Cut large X across top of each packet; fold back foil.

Steps:

• Heat oven to 450°F. Line cookie sheet with foil; spray foil with cooking spray. Sprinkle lemon-pepper seasoning over both sides of halibut; place on cookie sheet.
• In small bowl, mix shallot, dill and oil. Spread mixture over fish.
• Bake 6 to 10 minutes or until fish flakes easily with fork.

Steps:

• Whisk together the wine, lemon juice, olive oil and rosemary in a small shallow baking dish. Add the halibut and turn to coat. Marinate in the refrigerator for 1 hour, turning once. Preheat grill. Remove fish from marinade and season with salt and pepper to taste. Grill the steaks for 3 to 4 minutes on each side or to desired doneness.

Steps:

• Place lemon juice and garlic clove in small dish. Add halibut and turn to coat. Refrigerate 30 minutes to 1 hour.
• Preheat barbecue (medium-high heat). Brush halibut with olive oil. Rub with lemon peel. Season generously with pepper. Season with salt. Grill halibut until cooked through, turning once, about 8 minutes. Transfer to plates and serve with lemon wedges.

Steps:

• Preheat the grill.
• In a saute pan over medium-high heat, melt the butter. Add the onion and garlic and saute until translucent. Add the salt, chives, lemon zest, lemon juice, dill, and wine and reduce by 1/3. Add olive oil and capers and stir. Remove from the heat.
• In a large foil square, place a spoonful of sauce. Add 1 piece of fish, cover with more sauce, and wrap tightly. Repeat with the remaining fish. Place the packets on the grill and grill for 3 minutes on each side.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

Steps:

• Place lemon juice and garlic clove in small dish. Add halibut and turn to coat. Refrigerate 30 minutes to 1 hour.
• Preheat barbecue (medium-high heat). Brush halibut with olive oil. Rub with lemon peel. Season generously with pepper. Season with salt. Grill halibut until cooked through, turning once, about 8 minutes. Transfer to plates and serve with lemon wedges.

Steps:

• 1. Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray. Cut fish into 4 serving pieces if necessary. Place 1 fish piece on each foil piece. Sprinkle fish with 1 teaspoon of the basil, 1/2 teaspoon of the lemon pepper and 1/2 teaspoon of the seasoned salt. 2. Arrange zucchini and bell pepper over fish. Sprinkle with remaining basil, lemon pepper and seasoned salt. Drizzle with oil. Fold foil over fish and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion. 3. Cover and grill packets over medium heat 15 to 20 minutes or until fish flakes with fork and vegetables are tender. Place packets on plates. Cut large X across top of each packet; fold back foil.