Grilled Halibut with Sicilian Caper Lemon Sauce

This week our local grocery store had fresh wild Alaskan halibut fillets on sale. I bought 1-1/2 lbs. for dinner when the store clerk told me it had been flown in from Alaska the day before and had never been frozen. I could not wait to eat it. My husband grilled the fish perfectly and I made this deliciously pungent caper sauce to go with it, which got rave reviews from my family. (We also used the sauce as a dip for the crawfish boil we had over the weekend.) It makes a great accompaniment for roasted cauliflower or carrots.

Grilled Halibut with Sicilian Caper Lemon Sauce

Grilled Halibut
1-1/2 lbs. fresh halibut fillets, 1-1/2 inches thick
olive oil
salt and pepper
sumac for garnish

Sicilian Caper Lemon Sauce – makes 2/3 cup
1/2 c. extra virgin olive oil
8 anchovy fillets (from a 2 oz. tin of anchovies in olive oil)
4 Tbsp. capers, rinsed and drained
2 tsp. caper brine
2 Tbsp. fresh lemon juice
4 small green olives, pitted (I used Trader Joe’s jarred Luques olives)
1 large clove garlic, chopped
1 tsp. red wine vinegar
1/8-1/4 tsp. kosher salt
pinch of sugar
1-2 tsp. water to thin

Preheat the grill on high for 20 minutes, then reduce heat to medium low. While the grill is preheating make your sauce. Combine all the caper sauce ingredients in the blender and blend until smooth. Taste and correct seasoning if necessary. Rub halibut fillets with a little olive oil, salt, and pepper on each side. Place on hot grill skin side down. Let cook for 4-5 minutes per side, depending on thickness, until fish is firm but still opaque in the center. Remove fish to a serving platter. Drizzle halibut with caper lemon sauce (you will have extra sauce that you can save for another use). Garnish with a dusting of sumac. Serves 3-4.


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