Grilled Halibut with Basil Vinaigrette

Ingredients

• Halibut fillets, one per person
• Olive oil for rubbing fish
• Fish rub
• Basil vinaigrette, about 2 T per piece of halibut
• 1 cup fresh basil leaves
• 1/4 – 1/2 cup olive oil
• You can freeze the leftovers for another use, or make half this much if you're short on basil.
• 6 T your favorite no-sugar vinaigrette dressing
• 2 T basil puree

Directions

1. Wash the basil leaves, then dry them well in a salad spinner or with paper towels. Add the basil to a food processor and puree, streaming in olive oil until the mixture reaches the thickness you want.
2. Stir the basil puree into the vinaigrette to make the basil vinaigrette.
3. Take the fish out of the refrigerator so it can lose its chill. If there is extra moisture on the surface, pat both sides firmly with paper towels.
4. As the fish rests, coat the grill grates with non-stick grill spray, or rub them with a high smoke point oil such as grapeseed.
5. Preheat the grill on high.
6. Coat both sides of the halibut with olive oil, then season with fish rub.
7. Once the fish is at room temperature, place it top side down, angled across the grill grates. Right away, lower the heat to medium-high, or to medium if your grill runs hot.
8. Grill the fish in that position for 3-4 minutes, until defined grill marks appear. To check, gently lift one corner; when it is ready to move, it should come up without sticking.
9. When the marks look good, carefully turn the fish so it sits at the opposite angle on the grates.
10. Cook it on that same side for another 2-3 minutes.
11. Once you have a crosshatch pattern, gently flip the fish and cook the second side for about 2-3 minutes.
12. The full grilling time is about 8 minutes, though it will vary with the thickness of the fish and how hot your grill is.
13. When done, the fish should feel firm but not hard when pressed; take care not to cook it too long.
14. Spoon basil vinaigrette over each piece of fish and serve hot.