You can use any sturdy white fish for this recipe that takes well to the grill -- talk to your fishmonger, as many thin, white fish will crumble completely on the grill. If you can't find lemon thyme, you can use regular, but you might want to reduce the amount, as regular thyme tends to be stronger.
Makes 2 servings
2 tablespoons olive oil
1/2 lemon, juiced
zest of half a lemon
1 garlic clove, minced or pushed through a press
2 teaspoons fresh lemon thyme leaves (you can use regular)
1 pound halibut, cut into two filets
1/2 cup olive tapenade (recipe follows)
Combine the olive oil, lemon juice, garlic and thyme in a Ziplock bag. Place the fish filets in the bag and swish around until covered in the marinade. Seal the bag and place in the fridge for 1 hour. (Do not marinate any longer or the fish will begin to cook in the lemon juice and becomeRead More »from This Weekend, Try a Fabulous "Fish Grill"