Broiled halibut with lemon and herbs
Here's a simple, flavorful preparation that works well with almost any fish. If you can't find halibut at the market, seek out another flaky white fish like sea bass, flounder, or cod. Try this recipe with lime, orange, or even grapefruit in place of the lemon for a flavorful change of pace. You can use 1 1/2 teaspoons fresh, minced thyme instead of the parsley or basil. Seek out rarer herb varieties too. You can also find them at ethnic markets if not at traditional grocery stores, or you can grow potted heirloom herbs on your patio or deck. Some lovely options that work well with fish: sorrel, chervil, shiso leaf (perilla), Thai basil, burnet, or borage.
Uncooked halibut fillet(s)
1 medium, half for juice and half for garnish
2 Tbsp, or fresh basil, minced
- Preheat broiler to high.
- Place halibut on a rimmed baking pan; rub all over with salt and pepper. Place little pieces of butter all over fish; broil until fish turns opaque in center, about 10 to 12 minutes.
- Immediately remove fish from oven and set on a serving plate; drizzle with freshly squeezed lemon juice. Sprinkle with parsley or basil and garnish with lemon wedges.
- Serving size: 3 oz