Recipe of the Month
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March 2005

Grilled Halibut with Lemon Herb Splash

Seafood and citrus form a classic pairing, but the flavor of each is enhanced in this boldly flavored, zestful "splash" (similar to a vinaigrette for seafood) devised by Seattle’s best-known culinary diva, Kathy Casey, co-owner with her husband John of Dish D’ Lish (www.kathycasey.com), located in the Pike Place Market just north of Rachel the Pig. Chef Kathy advises that if fresh halibut is not available, sea scallops or peeled, deveined shrimp threaded on rosemary sprigs or wooden skewers make delicious alternatives. If using skewers, be sure to soak them in water for half an hour before grilling.

• 1 1/2 pounds fresh halibut steaks or fillets, rinsed, drained, patted dry, and cut into four 6-ounce pieces

• Vegetable oil as needed

• Kosher salt

• Freshly ground black pepper

• Lemon Herb Splash (Recipe follows)

1. Preheat the grill or broiler. Lightly rub halibut on each side with a little oil and season with salt and pepper.

2. Cook fish for approximately 2 to 3 minutes per side, depending on thickness and doneness desired.

3. To serve, place halibut on individual plates and drizzle each piece of fish with 1 tablespoon or more of Lemon Herb Splash. Pass remaining "Splash" on the side.

Serves 4

Lemon Herb Splash

• 6 tablespoons extra virgin olive oil

• 2 tablespoons freshly squeezed lemon juice

• 2 teaspoons minced fresh lemon zest

• 1 1/2 teaspoons minced fresh rosemary

• 1 1/2 teaspoons minced fresh basil

• 1 tablespoon minced fresh flat-leaf parsley

• 1/8 teaspoon crushed red pepper flakes

• 1/2 teaspoon minced garlic

• 1/4 teaspoon kosher salt

1. In a small bowl or glass jar with a tight-fitting lid, mix together all the ingredients until well blended. Use immediately, or cover and refrigerate until ready to use.

Makes 1/2 cup sauce, enough to top 4 to 6 pieces of fish

Cook's Hint: To add a nice, light smoke flavor, soak a few wood chips in water and throw them on the coals just before placing the fish on the grill.