- In a medium sized bowl whisk lemon juice, zest, olive oil, balsamic vinegar, crushed garlic cloves. Stir in 2 tablespoons basil, 1 tablespoon parsley and capers. Season vinaigrette to taste with half of the salt and pepper. Place 1 tablespoon of vinaigrette in small prep bowl.
- Add chopped tomatoes and parsley to the remaining vinaigrette and set aside.
- Preheat your grill to medium-high heat. Brush and oil your hot grill to clean and create a non stick surface.
- Season halibut steaks with remaining salt and pepper. Brush fish with 1 tablespoon vinaigrette, dividing equally. Grill halibut steaks until just cooked through, 3-4 minutes per side, depending on thickness of fish.
- Transfer fish to serving plates. Mix remaining vinaigrette and pour over fish.
- Garnish fish with remaining basil and serve.
You can make the bruschetta up to a day ahead to bloom all of the flavors. Serve at room temperature.
As for the halibut, once you place the fish on the grill do NOT move it, push it or play with it. Flip it once and leave it alone until the remaining time is up. This will help create good grill marks which helps with flavor and will make sure it doesn't stick to the grill.
Side suggestions: Serve with roasted potatoes, warm olives and toasted almonds. Or just a simple crusty baguette.
Suggested Pairing: Opened sangiovese or a cool Belgian white ale.