Halibut with Basil Olive Vinaigrette

Whether grilled indoors or outdoors, you can whip this tasty and healthy dish up in less than 25 minutes. Fire & Flavor’s Cedar Papers are made with 100% all natural western red cedar which provides incredible flavor to the fish. Place on hot grill grates or in a grill pan and watch your dish steam to perfection while a subtle smoky flavor is infused. Serves 4

Ingredients:
Vinaigrette:
¼ cup pitted kalamata olives, chopped
½ teaspoon minced garlic
2 tablespoons fresh chopped basil
1 teaspoon Dijon mustard
2 tablespoons lemon juice
2 tablespoons red wine vinegar
½ teaspoon sugar
3 tablespoons olive oil
salt and pepper to taste

Halibut:
4 6 ounce halibut fillets
4 10 inch or eight 6 inch Fire & Flavor Cedar Papers
cotton string for tying (if necessary)

Directions:
1. Place Fire & Flavor Cedar Papers in a shallow dish of water for soaking.
2. Combine vinaigrette ingredients, season with salt and pepper and set aside.
3. Season Halibut with salt and pepper and place each fillet into a soaked paper sheet. If using 6 inch
papers, cut fillets in half horizontally and put each fish half in the paper. Fold edges of paper in
towards fish overlapping the edges, secure with cotton string if necessary.
4. Heat grill or grill pan to medium heat, about 400 degrees F. Place cedar rolls, seam side down onto
grill and cook with lid closed for 3-4 minutes per side depending on thickness of fish. Remove from
grill using tongs and remove fillet from cedar papers.
5. Drizzle with vinaigrette and serve immediately.

Tip: Wine Pairing: A fresh, crisp Sauvignon Blanc will pair beautifully with this dish
and we recommend the 90pt Wine Spectator, Chateau Ste. Michelle Sauvignon Blanc
“Horse Heaven Vineyard” 2008. The addition of the Semillon grape gives it an
enhanced texture that is perfect for this cedar smoked white fish.

Halibut with Basil Olive Vinaigrette.pdf (148.50 kb)