Serve this dish with our Green Tomato Salsa.
- Servings: 4
Source: Martha Stewart Living, September 2003
- 1/4 cup extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 4 halibut or cod fillets (each 8 ounces and about 1 inch thick)
- Coarse salt and freshly ground pepper
In a large resealable plastic bag or airtight plastic container, combine oil and lemon juice. Shake well. Add fillets, and toss them gently until coated with marinade. Refrigerate 30 minutes.
Meanwhile, heat a grill or grill pan on medium-high heat. Remove the fish from the marinade. Let excess marinade drip off, and discard. Season with salt and pepper. Grill the fish until browned and cooked through, 2 to 3 minutes per side; serve immediately.