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Lemon Rosemary Grilled Halibut
Serves 4
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Ingredients:
| 3 tablespoons dry white wine |
| 3 tablespoons fresh lemon juice |
| 3 tablespoons olive oil |
| 1 tablespoon finely chopped fresh rosemary |
| 4 Halibut fillets, (6 oz. each) |
| 4 teaspoons melted butter, for topping |
| Sea salt |
| Freshly ground pepper |
Directions:
- In a small bowl, whisk together the wine, lemon juice, olive oil and rosemary. Place halibut in large sealable plastic bag, skin side down. Pour marinade over fish evenly. Marinate in fridge 1 hour.
- Preheat grill to medium-high heat. Remove fish from marinade and sprinkle tops with sea salt and pepper. Grill non-skin side down first, grilling about 4 minutes per side.
- Transfer halibut to platter, cover with foil and let rest 5 minutes before serving.
- Place each filet on 4 serving plates and top each with 1 teaspoon of melted butter.
| Course: | Dinner |
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