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Seafood >  Lemon-Pepper Halibut >

 

Lemon-Pepper Halibut

• 1/4 C fresh lemon juice

• 1 large garlic clove, pressed

• 12 ounce halibut fillet

• 2 tsp. olive oil

• 1 tsp. lemon peel, minced

• Salt & black pepper to taste

• Lemon wedges

Place lemon juice and garlic clove in small dish. Add the halibut and turn to coat. Refrigerate for thirty minutes to one hour. Preheat barbecue to medium-high heat. Brush the halibut with olive oil, and rub with the lemon peel. Season generously with black pepper; add the salt. Grill the halibut until cooked through, turning once, about eight minutes. Transfer to plates and serve with lemon wedges.

 

Recipe featured in the Food Fare Cookbook.

 

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