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Volume III
July 20, 2012

Weekly Home / Recipe Center

Halibut Casablanca

Serves 4


1/2 cup fresh Italian parsley leaves
1/4 cup fresh mint leaves
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
2 teaspoons minced garlic
1 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 to 2 dash Tabasco hot pepper sauce
4 halibut steaks 7 to 8 ounces each and about 1 inch thick

TO MAKE THE MARINADE: In a food processor combine the marinade ingredients and process until smooth.

Place the halibut fillets on a platter and pour the marinade on top. Turn to coat evenly. Cover with plastic wrap and refrigerate for 10 to 15 minutes.

Remove the fillets from the marinade. Grill over Direct High heat until the fish is just opaque at the center and slightly firm to the touch, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill. Serve warm.

From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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