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Halibut with Grill-Roasted Lemon and Caper Dressing

Makes 4 servings

Prep time: 15 minutes, Grilling time: 10 to 14 minutes

Dressing

• 2 medium lemons
• 4 tablespoons extra virgin olive oil, divided
• 1 tablespoon capers, drained
• 1 tablespoon finely chopped fresh chives
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Rub

• 1 teaspoon granulated onion
• 1 teaspoon finely chopped fresh dill
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

• 4 halibut fillets, 6 to 8 ounces each and about 1 inch thick
• Extra virgin olive oil

Cut a 1/2-inch slice off both ends of each lemon. Cut each lemon in half lengthwise. Lightly brush or spray the cut sides of the lemons with 1 tablespoon of the oil. Grill the lemons over direct high heat (450°F to 550°F) until nicely browned, 4 to 6 minutes, turning once. Remove the lemons from the grill and allow to cool. Squeeze the lemons through a sieve into a small bowl. Discard the rinds and seeds. You should have about 1 tablespoon of lemon juice. Add the capers, then whisk in the remaining 3 tablespoons oil to form a dressing. Whisk in the rest of the dressing ingredients, and adjust the seasonings if necessary.

In a small bowl mix the rub ingredients.

Generously brush or spray the halibut on both sides with oil and season with the rub. Grill over direct high heat until the halibut just begins to flake when you poke it with the tip of a knife, 6 to 8 minutes, turning once. Whisk the dressing one last time. Serve the fish warm with the dressing poured over the top.

Tip: If the flesh of the fish just begins to flake (in other words, to separate into layers) when you poke it with the tip of a sharp knife, that’s perfect.

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