Basque Grilled Fish

Food & Wine - - RECIPES -


Grilling flaky white fish, such as tur­bot and hal­ibut, in a bas­ket en­sures the fil­lets don’t fall apart when you flip them. 1/4 cup Cham­pagne vine­gar 1/4 cup ex­tra-virgin olive oil 11/2 tsp. kosher salt, di­vided, plus more for serv­ing 4 (7- to 8-oz.) skin­less hal­ibut fil­lets (about 1 inch thick) Cooking spray Flaky sea salt 4 cups baby arugula Freshly ground black pep­per 1.

Whisk to­gether vine­gar, oil, and 1/2 tea­spoon kosher salt in a medium bowl. Place 2 ta­ble­spoons vinai­grette in a sep­a­rate small bowl; set aside for serv­ing. Trans­fer re­main­ing vinai­grette to a squeeze bot­tle for bast­ing, or leave in medium bowl if bast­ing with a brush.

Sea­son fil­lets with re­main­ing 1 tea­spoon kosher salt. Driz­zle or brush with 2 ta­ble­spoons of the bast­ing vinai­grette. Re­frig­er­ate fil­lets at least 15 min­utes and up to 30 min­utes.

Pre­heat grill to medium-high (400°F to 450°F). Place fish in a sin­gle layer in a metal grilling bas­ket coated with cooking spray. Place bas­ket on grill grate; grill, re­duc­ing heat if needed to main­tain tem­per­a­ture of 400°F to 425°F, 6 min­utes. Care­fully flip bas­ket; driz­zle or brush fish di­rectly through bas­ket grates with 1 ta­ble­spoon bast­ing vinai­grette. Grill un­til fish flakes eas­ily when tested with a fork but doesn’t take on much color, 5 to 6 min­utes. Re­move bas­ket from grill; driz­zle or brush fil­lets with 1 ta­ble­spoon bast­ing vinai­grette, and sprin­kle with flaky sea salt. Trans­fer fish to a plat­ter.

Toss to­gether arugula and re­served 2 ta­ble­spoons vinai­grette in a large bowl. Sea­son lightly with kosher salt and pep­per. Place 1 cup dressed arugula on each of 4 plates; top each with 1 warm fish fil­let.

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