1 pound (4 - 1/4 pound each) fresh or frozen halibut steaks
2 teaspoons lemon juice
2 teaspoons extra virgin olive oil
1/8 teaspon each salt and pepper
2 cloves garlic, minced
1 teaspoons dried, ground tarragon or 2 teaspoons fresh
1 tablespoon capers, drained
is frozen, thaw first. Rinse and pat dry.Brush both sides of each steak
with olive oil and lemon juice; sprinkle with salt and pepper. Rub garlic
and tarragon onto fish.
To Grill: Place fish steaks on a greased grill rack or in a grill basket.
Grill on an uncovered grill directly over medium-hot coals until fish
flakes easily when tested with a fork (allow 4 to 6 minutes per 1/2 inch
of thickness). If the fish is more than 1 inch thick, gently turn it halfway
through grilling. To broil: Place fish on the greased rack of a broiler
pan. Broil 4 inches from the heat for 4 to 6 minutes per 1/2 inch of thickness.
If fish is more than 1 inch thick, gently turn it halfway through broiling.
To serve, top fish with capers.
This works well with other mild flavored fish as well.
5g Fat (30.8% calories from fat)
trace Dietary Fiber
Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates