SVRV TODAY'S CATCH HALIBUT

HALIBUT FILLET (skin on)
MAYO
CAPERS
GREEN ONIONS
LEMON
DIJON MUSTARD
PARMESAN CHEESE

Preheat barbecue grill. While preheating, mix mayo with small amount of Dijon and lemon juice (just enough to flavor but not thin mayo too much). Cover top of Halibut with mayo mixture, sprinkle with capers and green onions. Top with grated parmesan cheese.

Place on grill skin side down (if fish is skinned place fish on foil but do not wrap), close lid and immediately turn off burners under fish - leave opposite side on high. Cook approx. 5min per inch of fish thickness or until it lifts easily off of skin and knife will insert easily into flesh with no resistance.

Serve immediately.

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