Monday, April 16, 2012

Grilled Halibut with Herb and Caper Vinaigrette

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Maybe it’s the change in the season—the milder weather, the longer days, the budding trees and blooming flowers, that freshness in the air. Whatever the reason, spring has made me turn to making lighter meals at home. While it’s been a wonderful fall and winter of braised and roast meats, I’ve been craving a lot of fish, seafood, and vegetables lately. I was thrilled to bring home a beautiful piece of halibut from the market, along with some local, in-season asparagus.

The best way to do justice to a good piece of fish is to keep it simple. I like to let the fish speak for itself. I grilled off the piece of halibut and served it with a light and refreshing herb and caper vinaigrette. Roasted asparagus and boiled new potatoes tossed with butter and herbs rounded out the meal.

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This dish is easy enough to make on a busy weeknight, yet elegant enough to impress your friends for a casual dinner party on the weekend!

The recipe, originally printed in the 2010 Early Summer issue of Food & Drink magazine, can be found here.


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