Shelly's Recipe

Marinated Grilled Halibut with Summer Vegetables

Category: Fish and Seafood

FISH
4 (6-oz.) halibut fillets
3/4 teaspoon coarse sea salt
1/2 cup white wine, or 1/2 cup water and 2 teaspoons lemon juice
1 1/2 tablespoons olive oil
1 1/2 tablespoons white balsamic vinegar
1 tablespoon chopped fresh tarragon
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic
1/2 teaspoon packed brown sugar

VEGETABLES
2 tablespoons butter
2/3 cup sliced button mushrooms
1/3 cup julienned carrots
1/3 cup julienned sugar snap peas
1/3 cup julienned yellow bell pepper
1/8 teaspoon coarse sea salt
1/8 teaspoon pepper
2 tablespoons chopped fresh tarragon, divided

1. Place halibut in nonreactive shallow baking dish; sprinkle with salt. Let stand 10 minutes.

2. Heat grill. Whisk all remaining fish ingredients in small bowl; pour over halibut. Let stand 15 minutes.

3. Remove halibut from marinade; discard marinade. Grill, covered, over medium-high heat or coals 5 to 7 minutes or until fish just begins to flake, turning once.

4. Meanwhile, melt butter in large skillet over medium heat. Add all remaining vegetable ingredients except tarragon; cook 2 to 4 minutes or until crisp-tender, stirring frequently. Stir in 1 tablespoon of the tarragon.

5. Serve halibut over vegetables; sprinkle with remaining 1 tablespoon tarragon.

4 servings