Tuesday, June 16, 2009

Grilled Halibut with Lemon-Mint Gremolata

4 (6-ounce) halibut fillets
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped fresh mint
2 teaspoons grated lemon rind
1 teaspoon finely minced garlic
Lemon wedges

Brush fillets with oil, and sprinkle with salt and pepper. Place fillets on a grill rack coated with cooking spray.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes on each side or until fish flakes easily with a fork.

While fish cooks, combine mint, lemon rind, and garlic in a small bowl; stir well.

Place fillets on individual serving plates; sprinkle evenly with lemon-mint gremolata, and serve with lemon wedges.

--Adapted from Cooking Light magazine

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