Grilled Halibut with Basil Orange Marinade

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Posted by in Recipes on Sep 04, 2012 . .

1 1/2 cups fresh orange juice
1 bay leaf 8 whole black peppercorns
1/4 cup Olive Cart Basil Leaf Olive Oil
1/4 cup Olive Cart Blood Orange Olive Oil
2 pounds halibut fillets, cut into four equal pieces
salt and fresh ground pepper

Strain orange juice through a fine sieve into a nonaluminum saucepan. Add bay leaf and peppercorns and bring to a boil. Simmer until reduced to 1/2 cup and let cool. Remove and discard bay leaf and peppercorns. Slowly whisk in Olive Cart Basil Leaf olive oil and Blood orange olive oil to form an emulsion. Preheat grill or broiler. Put fish in a flat glass or enamel dish and pour 1/2 the marinade over the fish. Turn fish several times to coat evenly with marinade. Cover, refrigerate, and marinate at least 1 hour. Drain fish and discard used marinade. Season with salt and pepper. Grill until done, about 10 minutes per inch of thickness, depending on heat of grill. When half cooked, turn and brush with some of the remaining marinade. Continue to grill until done. Serve immediately with remaining marinade as a sauce. You can also substitute Olive Cart Basil Lemongrass Olive Oil

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