 Seafood Recipes
LEMON, DILL AND CAPER
VINAIGRETTE
2 T. white wine vinegar
2 T. fresh lemon juice
2 t. grated lemon zest
3 T. chopped fresh dill (or 1 t.
dried)
1 t. honey
1/8 t. kosher salt
¼ t. freshly ground black
pepper
1/3 c. olive oil
2 T. capers, drained
Combine the vinegar, lemon juice,
zest, dill, honey, salt and pepper in a blender until smooth. With the motor running, slowly add the oil and blend
until emulsified. Pour the vinaigrette into a small bowl and stir in the capers.
Excellent over grilled salmon and
other fish.
From the Bobby Flay cookbook
“Grilling for Life”
BAR B Q HALIBUT STEAKS
2 tablespoons
butter
1 tablespoon brown
sugar
2 cloves garlic,
minced
1 tablespoon lemon
juice
2 teaspoons soy
sauce
1/2 teaspoon ground black pepper (or
Mrs. Dash)
1 orange, slice
1 (1 pound) halibut
steak
DIRECTIONS
Preheat grill for medium-high
heat.
Place butter, brown sugar, garlic,
lemon juice, soy sauce, and pepper in a small saucepan. Warm over medium heat, stirring occasionally, until sugar
is completely dissolved. Place fish in sauce and lay orange slices underneath and on top.
Lightly oil grill grate. Brush fish
with brown sugar sauce, and place on grill with the orange slices on top. Cook for 5 minutes per side, or until
fish can be easily flaked with a fork, basting with sauce. Discard remaining basting sauce
| 
