Hugh’s Lime and Coconut Halibut

 

Juice of one lime

2 tablespoons coconut oil (set in a warm part of your kitchen to turn liquid)

2 garlic cloves, crushed

Grated zest of lime (zest first using a rasp style grater then squeeze for juice)

2 teaspoons drained capers

4 (5 to 6 ounces each) halibut steaks (about 3/4 inch thick)

Whisk lime juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature.)

 

Prepare grill (medium-high heat) or preheat broiler. Season halibut steaks with salt and pepper. Brush fish with 1 tablespoon vinaigrette, dividing equally. Grill or broil halibut steaks until just cooked through, about 4 minutes per side. Transfer fish to plates. Rewhisk remaining vinaigrette; pour over fish. Garnish fish with capers and serve.

 

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