If you have tried new ways to broil fish, try marinating it first. On Friday night, I bought a pound of fresh caught Alaskan halibut, and marinated it with Basque fish sauce which I bought for around four bucks at the store. It is made with sherry and burgundy wines with olive oil, onion, garlic, lemon peel, parsley, oregano red pepper, and other spices. How fuss-free was that? My husband said he’d forgotten how good fish was. Of course, being from Jersey City, dear heart smothered it with ketchup. That’s okay!
Add pineapple and lemon slices as garnishes. Steamed veggies make a wonderful sidedish.
- 4 halibut fillets, about 6 to 8 ounces each
- salt and pepper
- 1 tablespoons butter, olive oil, or butter spray
- 3 cloves garlic, finely minced
- 2 tablespoons lemon juice
- 1/2 teaspoon dried leaf basil
- 1 tablespoon fresh chopped parsley
- lemon slices
- parsley leaves
Heat broiler. Broil halibut for about 10 minutes, or until it flakes easily when tested with a fork. Garnish with parsley leaves and lemon slices, if desired.